Chana Masala

Ingredients

• 1 cup White Chickpeas (kadala) (Soaked overnight)
• 2 - 2.5 tsp Chilli powder
• 3 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Black pepper corns
• 1/2 tsp Fennel seeds
• 1/4 tsp Cumin seeds
• 3 Cardamom
• 3 Cloves
• A small piece Cinnamon
• 1 tbsp each Chopped ginger and garlic
• 2 medium - big Onion, sliced
• 1 big Tomato, chopped
• 2 tbsp Chopped Coriander leaves
• 1-1.5 tbsp Tomato Ketchup
• 1 tbsp Soy sauce
• Salt
• Oil (I used coconut oil)

Instructions

1. 1

   Soak 1 cup kadala overnight. Drain the water and rinse the kadala 2-3 times. Pressure cook Kadala with 2.5- 3cups water and salt. I cook it for 8-10 whistles on, high flame. Switch off the gas and let the pressure drop completely, around 15 mins.

2. 2

   Grind together ingredients from chilli powder - chopped ginger and garlic with 2-3 tbsp water to a somewhat smooth paste.

3. 3

   Heat oil (1-2 tbsp) in a wide pan. Add sliced onion and cook till onion becomes a dark brown colour.

4. 4

   Add the ground paste and cook till the raw smell goes, 3-4 mins. Add 1-2 tbsp hot water to bring the masala together.

5. 5

   Add chopped tomato and salt. Cook till tomato softens.

6. 6

   Add chopped coriander leaves and mix well. Add tomato ketchup and soy sauce and mix well.

7. 7

   Add cooked kadala along with the cooking water. Bring it to boil. Reduce flame to the lowest, cover and cook till the gravy thickens around 10-12 mins. Let the curry rest for half an hour for the flavor to settle in.

8. 8

   While serving add some chopped onion as garnish.