Chana Masala

Ingredients

2 Cups of Kabuli Chana (Chickpeas (white)), Boiled
4 - 5 Tbsp Oil
2 Medium Sized Onions, Chopped
2 Medium Sized Tomatoes, Chopped
2 Medium Sized Green Chilies, Slit, Seeds Removed
1 Tsp Ginger Garlic Paste, Heaped
1/4 Tsp Turmeric or Haldi Powder
1/4 Tsp Red Chili Powder
1 Tbsp Chana Masala or Garam Masala
1 Bay Leaf or Tej Patta
1 Cinnamon Stick or Dalchini
3 Cloves
1 Cardamom or Elaichi
A Small Piece of Tamarind
Salt as per requirement
Water as per requirement

Servings / Time

5 Persons / 1 Hour 45 Minutes

Preparation

1. Soak in 2 cups of Kabuli Chana (Chickpeas (white)) in water for around 8 hours. After soaking add the Kabuli Chana (Chickpeas (white)) to a pressure cooker along with the water and salt and keep on a medium flame for about an hour or till 1 or 2 whistles. Once ready drain off the water if any and allow to cool. Keep aside in a bowl.

2. Chop the onions and tomatoes into pieces. Slit the green chilies. Take off the seeds from the chilies.

3. Add 2 - 3 Tablespoons of oil to a pan, heat the oil on medium flame, once hot add the onions, fry till they turn golden brown, now add ginger garlic paste along with turmeric powder, chili powder, cinnamon stick, cloves, and cardamom. Add tomatoes, cook till tomatoes are soft then put off the flame. Allow the mixture to cool. Once the mixture has been cooled blend to form a smooth paste.

4. Now take a vessel add 2 - 3 Tablespoons of oil, once oil is hot, add the bay leaf, slit green chilies, then add the ground masala, cook for 5 minutes. Now add 1 tablespoon of Chana Masala or Garam Masala along with a small piece of tamarind. Cook for another 5 minutes.

5. Now add the Kabuli Chana (Chickpeas (white)) to the vessel, stir fry for a few minutes so that the Kabuli chana blend well with the masala. Add about half cup of water or more as per your requirement and allow to cook for a few minutes on a medium flame. Once ready turn off the flame.

6. Serve hot with rotis or purees. Serve with a salad of chopped onions and cut lime pieces. Garnish with coriander leaves.

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