Chana Masala
During varalakhsmi pooja, as prasadam all will distribute soaked chana. Immediate day my mom used to prepare Chana Masala with some biryani or chapati. My dad worked in Bombay aka Mumbai for couple of years when I am an infant. My mom learnt most of these type of recipes during that time.
The best chana masala I ate till date is in a dhaba near Delhi when we enroute to Manali. Still it will be mouth-watering whenever i remember that. Till date I prepared umpteen times to recreate the same taste, could never get that. May be the spices or ingredients may differ which I use.
Here is my version of Chana masala.
Chana Masala
During varalakhsmi pooja, as prasadam all will distribute soaked chana. Immediate day my mom used to prepare Chana Masala with some biryani or chapati. My dad worked in Bombay aka Mumbai for couple of years when I am an infant. My mom learnt most of these type of recipes during that time.
The best chana masala I ate till date is in a dhaba near Delhi when we enroute to Manali. Still it will be mouth-watering whenever i remember that. Till date I prepared umpteen times to recreate the same taste, could never get that. May be the spices or ingredients may differ which I use.
Here is my version of Chana masala.
Cooking Instructions
- 1
Soak chanadal overnight. Pressure cook for 10minutes or 3 whistles until they turn soft. Dont overcook or else chana will become mushy.
- 2
Finely chop onions and puree tomato.
- 3
Heat a wide pan and add oil.
- 4
Add Onions and fry them till they become transcluscent.
- 5
Add ginger garlic paste and fry till raw smell disappears.
- 6
Now add tomato puree and simmer until sides start leaving the pan.
- 7
Now add coriander powder, cumin powder, chilli powder and salt. Mix well.
- 8
Add boiled chana with water used for boiling. Now add MDH chana masala powder, crushed kasuri methi and amchur. Mix well.
- 9
Simmer until desired consistency and garnish with coriander leaves.
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