Instructions for how to make Chana Masala:
- Firstly soak kabuli chana (Chole) overnight. Then boil it in pressure cooker by adding 1 cup chana/chickpea, 1 tsp salt, 3 cloves, 2 cardamoms and 3 cup of water. Pressure cook for 5 to 6 whistles or until the chana is cooked well. Secondly, make tomato puree with tomatoes, ginger and green chilies.
- In a kadai, heat 2 tbsp oil and add cumin seeds and bay leaf to it.
- Add finely chopped onion to it and saute until the onions turn golden brown.
- Add turmeric powder and Kashmiri red chili powder to it.
- Add coriander powder and chana masala to it.
- Add dried mango powder to it and saute on low flame until the masala turn aromatic.
- Then add tomato puree and salt to it.
- Cook until the oil separates from the masala paste.
- Add boiled chickpeas/chana to it. Mix them well.
- Add 1/2 cup water to it.
- Mix it well.
- Add Kasuri Methi and chopped coriander leaves to it.
- Cover and cook on low flame for 5 minutes or until the flavours are well absorbed.
- For Tempering, Heat a pan/wok, add 2 tsp Ghee (Clarified butter).
- Add Hing, Ginger julienne and green chilies to it.
- Pour the prepared tempering over cooked chana. Chana Masala is ready to serve with chapati/puri/parantha.
1. Ingredients Preview. Firstly soak kabuli chana (Chole) overnight. Then boil it in pressure cooker by adding 1 cup chana/chickpea, 1 tsp salt, 3 cloves, 2 cardamoms and 3 cup of water. Pressure cook for 5 to 6 whistles or until the chana is cooked well. Secondly, make tomato puree with tomatoes, ginger and green chilies.
2. In a kadai, heat 2 tbsp oil and add cumin seeds and bay leaf to it.
3. Add finely chopped onion to it and saute until the onions turn golden brown.
4. Add turmeric powder and Kashmiri red chili powder to it.
5. Add coriander powder and chana masala to it.
6. Add dried mango powder to it and saute on low flame until the masala turn aromatic.
7. Then add tomato puree and salt to it.
8. Cook until the oil separates from the masala paste.
9. Add boiled chickpeas/chana to it. Mix them well.
10. Add 1/2 cup water to it. I have used the water of boiled chickpeas.
11. Mix it well.
12. Add Kasuri Methi and chopped coriander leaves to it.
13. Cover and cook on low flame for 5 minutes or until the flavours are well absorbed. Chana Masala is ready.
14. For tempering, Heat a pan/wok, add 1 tsp Ghee (Clarified butter).
15. Add Hing, Ginger julienne and green chilies to it.
16.Pour the prepared tempering over cooked chana. Chana Masala is ready to serve with chapati/puri/parantha.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview. Firstly soak kabuli chana (Chole) overnight. Then boil it in pressure cooker by adding 1 cup chana/chickpea, 1 tsp salt, 3 cloves, 2 cardamoms and 3 cup of water. Pressure cook for 5 to 6 whistles or until the chana is cooked well. Secondly, make tomato puree with tomatoes, ginger and green chilies.
2. In a kadai, heat 2 tbsp oil and add cumin seeds and bay leaf to it.
3. Add finely chopped onion to it and saute until the onions turn golden brown.
4. Add turmeric powder and Kashmiri red chili powder to it.
5. Add coriander powder and chana masala to it.
6. Add dried mango powder to it and saute on low flame until the masala turn aromatic.
7. Then add tomato puree and salt to it.
8. Cook until the oil separates from the masala paste.
9. Add boiled chickpeas/chana to it. Mix them well.
10. Add 1/2 cup water to it. I have used the water of boiled chickpeas.
11. Mix it well.
12. Add Kasuri Methi and chopped coriander leaves to it.
13. Cover and cook on low flame for 5 minutes or until the flavours are well absorbed. Chana Masala is ready.
14. For tempering, Heat a pan/wok, add 1 tsp Ghee (Clarified butter).
15. Add Hing, Ginger julienne and green chilies to it.
16.Pour the prepared tempering over cooked chana. Chana Masala is ready to serve with chapati/puri/parantha.
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