Chana Masala Recipe | Restaurant Style Chana Masala | Chana Masala | Punjabi Chana Masala | Chole Masala | How To Make Chana Masala | Chana Masala Dhaba Style | Chana Masala Gravy
Ingredients for Chana Masala:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- White chana/dried white peas - 1 cup (200 gms)
To boil the soaked white chana:
- Turmeric powder-1/2 tsp
- Salt-1 tsp
- Water- 500 ml
- Oil- 1 tsp
For the Masala Powder:
- Cumin seeds, (Jeera)- 1 tsp
- Coriander seeds, (Dhania)- 1 tsp
- Fennel Seeds, (Saunf)-1 tsp
- Dry Red Chillies- 2
- Black Peppercorns- 8
- Bay Leaf-1
- Black Cardamom-2 (take out the seeds)
- Cinnamon-1 small
- Cloves-3
Spice Powders:
- Kashmiri Chilli Powder- 1 tsp
- Amchur Powder- 3/4 tsp
Other Ingredients:
- Onions, chopped- 2 medium (150 gms)
- Green Chillies, slit-2-3
- Ginger Garlic Paste- 1 tsp
- Tomato Purée, readymade- 5 tbsp
- Oil - 3 tbsp
- Coriander leaves, chopped- 2 tbsp
Preparation:
- Soak the dried white peas/chana in water overnight or for 6-8 hours in 4-5 cups of water.
- These swell up so make sure you soak in sufficient water.
- Drain and add the white peas in a pressure cooker
Process:
- Heat oil in a kadhai and add the chopped onions. Fry on medium heat for 10 mins till light brown in colour.
- Now add the ginger garlic paste, give a mix and fry on medium heat for 2 mins.
- Now add the tomato purée, give a mix and fry on medium heat for 2 mins.
- Add 4-5 tbsp of the water left after boiling the chana, mix and cook on medium heat for 2-3 mins.
- Add 3.5 tsp of the spice powder made earlier, Kashmiri Chilli powder and 1/2 tsp salt. Mix & fry on medium heat for 3-4 mins.
- Now add only the boiled chana & fry on medium heat for 2 mins. Also add the slit green Chillies.
- Add the water (around 200 ml), mix and cover and cook on low heat for 10 mins.
- Now add the Amchur powder and mix and cook on low heat for 2 mins.
- Lastly garnish with chopped coriander leaves.
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