Easiest Way to Make Perfect Chana Masala

Chana Masala. Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Chana masala recipe – Chana masala is a delicious & flavorful Indian curry made by cooking chickpeas in a spicy onion tomato masala gravy. It can be eaten with basmati rice, roti, naan, poori, Bhatura and plain parathas or even with flavored rice like jeera rice or ghee rice.

Chana Masala In Delhi though, we usually make Chole, which is very similar to Chana Masala but uses a special blend of spices. Both are made with white chickpeas but chana masala is made using basic everyday Indian spices. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water. You can have Chana Masala using 17 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chana Masala

  1. It’s of For Soaking.
  2. Prepare 1 cup of Dwaraka Organic Kala Chana.
  3. Prepare 2 1/2 cups of Water for soaking.
  4. You need of For Cooking.
  5. It’s 2 tbsp of Dwaraka Organic Sunflower Oil.
  6. It’s 1 tsp of Dwaraka Organic Cumin Whole.
  7. It’s 1 of medium sized finely chopped Onion.
  8. It’s 2 of medium sized finely chopped Tomatoes.
  9. It’s 4 of finely chopped Garlic cloves.
  10. You need 2 of finely chopped Green Chillies.
  11. It’s 1/2 tsp of Dwaraka Organic Chilli Powder.
  12. Prepare 1/4 tsp of Dwaraka Organic Turmeric Powder.
  13. It’s 1 pinch of Asafoetida.
  14. It’s 1 cup of Water.
  15. It’s to taste of Salt.
  16. You need 1/2 tsp of Dwaraka Organic Garam Masala Powder.
  17. You need 1 tbsp of finely chopped Coriander Leaves for garnish.

Blitz the onions with the garlic, ginger and green chillies. Chana masala, also called chole masala, is believed to have originated in northern India. "Chana" means chickpea and "masala" refers to a blend of spices used in Indian cooking. It's a popular dish throughout India and Pakistan, with recipes varying by region. And it's also gained popularity around the world.

Chana Masala instructions

  1. Soak the kala chana for 8-9 hours or overnight..
  2. Place a pressure cooker on low flame and add oil to the vessel..
  3. Once the oil is hot, add cumin seeds and asafoetida. Let them cook until the cumin stops sizzling..
  4. Now add the garlic and chilli. Cook them until the garlic doesn’t smell raw..
  5. Now add the onion, salt, and turmeric and mix it all. Cook it until the onion becomes translucent..
  6. Now add the tomatoes and let them cook until they release oil from the sides..
  7. Add the regular chili powder and garam masala powder and let it cook for 3-4 minutes..
  8. Until then strain the kala chana and add them to the pressure cooker once the masalas are cooked..
  9. Add the water and close the lid. Let it cook on low flame for 4-5 whistles. Don’t try to open the cooker lid immediately after you switch off the stove. Let it rest for 5-10 minutes or until the pressure goes down..
  10. Transfer the Chana Masala to a serving bowl and garnish it with coriander leaves..
  11. Serve it hot with rice and a side of lime..

Cook the tomatoes until browned lightly. Add chickpeas and a cup of water and stir. Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice. Remove the cover add the minced chili and ginger. Chana Masala is a North Indian and Pakistani curry made by cooking chickpeas (chana) in a onion and tomato base (masala).