Chana masala

Name: Chana masala
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup chickpea; 2 tea bag; 1/2 tsp salt; 1 inch Cinnamon stick; 1 bay leaf; 3 cup water; 1/4 cup coriander seeds; 1/4 cup cumin; 2 tsp pepper; 2 pod black; 1 tsp cloves; 2 inch cinnamon; 1 tsp fennel; 10 dried red chilli; 2 tbsp aamchur; 2 tbsp kasuri methi; 1 tsp turmeric; 1 finely chopped onion; 1 tsp chopped ginger garlic; 2 Green chillies; 1/2 cup fresh tomato puree; 1/2 tsp cumin seeds; 1 tbsp ghee; As required Fresh coriander for garnishing; as required Ginger for garnishing

Neha Dua @cook_90450

#summerdelight
Author recipe by #Ms.Sneha_seth, Thanks for sharing fantastic recipe..

Neha Dua @cook_90450

#summerdelight
Author recipe by #Ms.Sneha_seth, Thanks for sharing fantastic recipe..

Saved

Ingredients

35 minutes

4 servings

For boiling
1 cupchickpea
2tea bag
1/2 tspsalt
1 inchCinnamon stick
1bay leaf
3 cupwater
For chana masala
1/4 cupcoriander seeds
1/4 cupcumin
2 tsppepper
2 podblack
1 tspcloves
2 inchcinnamon
1 tspfennel
10dried red chilli
2 tbspaamchur
2 tbspkasuri methi
1 tspturmeric
For curry
1finely chopped onion
1 tspchopped ginger garlic
2Green chillies
1/2 cupfresh tomato puree
1/2 tspcumin seeds
1 tbspghee
As requiredFresh coriander for garnishing
as requiredGinger for garnishing

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Steps

35 minutes

1

Firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.
2

Transfer the soaked chickpea to a pressure cooker.
3

Add salt, cinnamon stick, bay leaf, tea bag and 3 cup water.
4

Pressure cook for 5 to 6 whistles or until the chana is cooked well.
5

Firstly, in a pan take coriander seeds, cumin, pepper, cloves pod, black cardamom, cinnamon, fennel. Roast on low flame until the spices turn aromatic.
6

Further add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.
7

Cool completely and transfer to a mixing bowl,add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric. Blend to fine powder without adding any water.
8

Chana masala is ready. store in an airtight container for longer shelf life.
9

Firstly, in a large kadai heat 1 tbsp ghee and saute cumin.
10

Add 1 onion, chilli, 1 tsp ginger garlic and saute until the onions turn golden brown.
11

Further add in 1 tbsp of prepared chole masala and salt. saute on low flame until the masala turn aromatic.
12

Now add 2 cup tomato puree saute until the oil separates from the masala paste.
13

Now add in pressure cooked chana and mix well adjusting consistency as required. Cover and simmer for 10 minutes or until the flavours are well absorbed.
14

Finally, enjoy chana masala with roti, puri, rice or bhature.