Chickpea curry (chana masala curry)

Name: Chickpea curry (chana masala curry)
Total time: 2100 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 cup chickpea / chana; as required water (for soaking); 1/4 tsp baking soda; 3/4 tsp salt; 3 cup water (for pressure cooking); 1/4 cup coriander seeds; 1/4 cup cumin / jeera; 2 tsp pepper; 1 tsp clove; 2 pod black cardamom; 2 inch cinnamon; 1 mace / javitri; 1 tsp fennel / saunf; 1 tsp shah jeera / caraway seed; 10 dried red chilli; 2 tbsp aamchur; 2 tbsp kasuri methi; 1 tsp turmeric; 2 tbsp ghee / clarified butter; 3 pod cardamom; 1 bay leaf; 1 tsp cumin / jeera; 1 onion (finely chopped); 1 chilli (slit); 1 tsp ginger garlic paste; 1/2 tsp salt; 2 cup tomato puree; 2 tbsp coriander (finely chopped)

Jyoti Prakash Assudani @cook_24726422

#myzodiac
#chickpeacurry
LEO

an extremely flavoursome and tasty north indian curry recipe made with chickpea and spices. the recipe is generally consumed with roti, layered paratha, bhatura or puffed poori and also with choice of rice. there are myriad ways to make this recipe and depends upon the region, but this recipe belongs to punjabi or north indian variation.

#myzodiac
#chickpeacurry
LEO

Jyoti Prakash Assudani @cook_24726422

#myzodiac
#chickpeacurry
LEO

Saved

Ingredients

35 minutes

5 servings

for pressure cooking:
1 cupchickpea / chana
as requiredwater (for soaking)
1/4 tspbaking soda
3/4 tspsalt
3 cupwater (for pressure cooking)
for chana masala powder:
1/4 cupcoriander seeds
1/4 cupcumin / jeera
2 tsppepper
1 tspclove
2 podblack cardamom
2 inchcinnamon
1mace / javitri
1 tspfennel / saunf
1 tspshah jeera / caraway seed
10dried red chilli
2 tbspaamchur
2 tbspkasuri methi
1 tspturmeric
for curry:
2 tbspghee / clarified butter
3 podcardamom
1bay leaf
1 tspcumin / jeera
1onion (finely chopped)
1chilli (slit)
1 tspginger garlic paste
1/2 tspsalt
2 cuptomato puree
2 tbspcoriander (finely chopped)

Saved

Steps

35 minutes

1

Pressure cooking chana:
firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.
transfer the soaked chickpea to a pressure cooker.
add ¼ tsp baking soda, ¾ tsp salt and 3 cup water.
pressure cook for 5 to 6 whistles or until the chana is cooked well.
chana masala powder preparation:
firstly, in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera.
2

Roast on low flame until the spices turn aromatic.
further add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.
cool completely and transfer to a mixi.
add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.
3

Blend to fine powder without adding any water.
chole masala powder is ready. store in an airtight container for longer shelf life.
chana masala curry preparation:
firstly, in a large kadai heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic.
4

Add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
further add in 1 tbsp of prepared chole masala and ½ tsp salt. saute on low flame until the masala turn aromatic.
now add 2 cup tomato puree and mix well. to prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water.
5
6

Saute until the oil separates from the masala paste.
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.
7

Finally, enjoy 2 tbsp coriander and enjoy chana masala with roti, puri or hot steamed rice.