Chana masala recipe
Chickpeas pressure cooked in onion tomato gravy. Popular Indian gravy made with chickpeas in a pressure cooker.
Servings: 4 people
Pin Recipe
Ingredients
- 2 tbsp oil
- 1/4 no bay leaf
- 1 inch cinnamon
- 3 no cloves
- 1 tsp fennel seeds
- 2 no cardamom
- 2 medium onion - ground to paste
- 1 tbsp ginger garlic paste
- 3 medium tomatoes - ground to paste
- salt to taste
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp cumin powder
- 1 cup chana - soaked overnight
- 2 cups water
- 1/2 tsp Kasuri methi - crushed
Instructions
- Soak the chana overnight in enough water.
- heat oil in a cooker, add cinnamon, cloves, cardamom, and fennel seeds.
- saute the onion paste till brown.
- Further, add ginger garlic paste and fry till the raw smell leaves.
- Add tomato paste, salt and fry till the tomatoes are well cooked.
- Add all the spice powders: turmeric, coriander powder, chilli powder, cumin powder, and garam masala.
- cook in simmer until oil leaves from the masala.
- At this stage, drain and add the soaked chana, salt, enough water and mix well.
- pressure cook for 8-10 whistles on medium-high heat.
- open and take out a few chana along with masala. grind it coarsely.
- add the ground paste back into the cooker along with crushed Kasuri methi. mix well.
- give it a boil and put off the stove. serve it hot!