5-Step Chana Masala Recipe to Try at Home

Ingredients For Chana Masala

• 1 and a 1/2 cups chickpea chana
• 10 cloves garlic
• 2 inch piece ginger
• 2 tablespoon oil
• 2 sticks cinnamon
• 1 teaspoon cumin seeds
• 3 medium chopped sized onions
• 5–6 ripe medium tomatoes
• 1 teaspoon chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon chana masala powder
• 2 teaspoon coriander powder
• 1 1/2 teaspoon salt

Chana Masala Recipe

1. Begin by soaking the chana overnight, or for at least 8 hours. Next, pressure cook the chana in 1.5 cups of water until it reaches a tender consistency, which should take around 5 whistles. Once cooked, set the chana aside for further preparation.
2. Heat oil in a pan and sauté a mixture of onion, tomato, ginger, and garlic until it becomes soft and mushy. Let the mixture cool down, then add fennel seeds and peppercorns to it. Blend everything together in a mixer to form a smooth paste. Set the paste aside for later use.
3. In a pressure cooker, heat oil over medium heat. Begin by tempering the spices, then add sliced onions and sauté until they turn golden brown. Next, add the blended tomato-onion paste, followed by the spice powders. Mix everything together thoroughly to combine.
4. Once the spices are fragrant, add the cooked chana and its water. Pressure cook for 1 whistle, then season with salt. Adjust the gravy's consistency by adding more water if needed, and simmer for 5 minutes.
5. When oil separates and the consistency is right, garnish with coriander leaves and lemon juice. Serve Chana Masala hot with bhatura or rotis!

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Credits: Freepik