Chana Masala Recipe

Ingredients

• 1 Cup white chana/chole (chickpeas)
• Salt to taste
• 1 bay leaf
• 2 green cardamoms (elaichi)
• 2 cloves (laung)
• 1 Cup chopped onion
• 1 teaspoon grated ginger
• 4 Cup water
• 1/4 teaspoon asafoetida
• 1 teaspoon anardana powder (pomegranate seeds powder)
• 1 teaspoon fennel powder (saunf)
• 1 teaspoon coriander powder (dhaniya)
• 1 teaspoon Garam Masala ( see recipe here)
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder (jeera powder
• 1/4 Cup kasuri methi
• 1 green chili, sliced
• an inch piece of ginger, (peeled and cut into thin strips)
• Juice of half a lemon
• 1/4 Cup chopped fresh coriander leaves

Instructions

1. 1

   --- How To Boil Chana (Chickpeas) ---

2. 2

   Clean, wash, and soak chana overnight in water or for 5 - 6 hours. Next day drain water, transfer chana in a colander.

3. 3

   Add soaked chickpeas in a pressure cooker with 4 cups of water, whole spices, onion, ginger paste, and salt.

4. 4

   Close the lid of the pressure cooker and cook chickpeas until soft. For me, it takes 3 -4 whistles over a low flame. In IP, it takes 15 minutes in a pressure cook mode.

5. 5

   Allow the steam to release naturally from the pressure cooker. Open the lid, discard the whole spices

6. 6

   Transfer chickpeas into a large bowl. Reserve water in which chickpeas were cooked.

7. 7

   --- How To Cook Chana Masala ---

8. 8

   Heat heavy-bottomed pan over low flame. Add asafoetida, anardana powder, coriander powder, and fennel powder. Dry roast the spices for 10 - 20 seconds to release the aroma.

9. 9

   Add boiled chickpeas, cumin powder, red chilli powder, garam masala, salt, and reserved boiled chickpea water. Stir to combine. Gently mash the chana using the back of a spoon or ladle to thicken the gravy.

10. 10

    Cover the pan with a lid. Let chana masala simmer over low heat for the next 10 minutes.

11. 11

    After 10 minutes, add ginger, green chili, kasuri methi, coriander, and lemon juice. Stir to mix nicely. Cook for 5 minutes and turn off the heat.

12. 12

    Garnish with chopped coriander leaves.

13. 13

    Serve Punjabi Chana Masala warm with naan or poori or kulcha.