Greetings from our kitchen! We’re delighted to present a recipe for Chana Masala, a traditional Indian Chickpea dish that’s both hearty and tasty. Many Indian homes have Chana Masala on hand because if its Rich, tangy flavour and cozy warmth.

This dish is ideal for a weeknight dinner or a special occasion with friends and family. Easy to make and very tasty, Chana masala is made with basic ingredients. Let’s dive!

How to Make Chana Masala:

1. Rinse 1 cup dried chickpeas for a couple of times in water. Then soak them in water overnight.
2. Once soaked, the chickpea will become softer and will increase in size. Drain the water and rinse the chickpea again with fresh water.
3. Now add chickpeas to a pressure cooker.
4. Also, add the while spices: 1 Small Cinnamon Stick, 1 Tej Patta, 2 to 3 Cloves, and 1 Black Cardamom. To get the dark colour in chickpea add 1 black tea bag or dried amla.
5. Adding a pinch of baking soda helps in making the chickpeas soft (Optional).
6. Add 2.5 Cups water.

Cook Chana

1. Pressure cook the chickpeas on a medium flame for 15 minutes o until they are cooked completely. Remove the whole spices from the stock and keep the chickpea aside.

Fry Green Chillies

1. Heat 2 Tbsp oil in a kadai on a medium-low flame.
2. Add 3 to 4 slit green chillies and fry them until there are some light golden blisters on them.
3. Remove the fried chillies and set them aside.

Sauté Onion and Spices

1. In the same oil, add 1/4 Tsp of Carom Seeds and sauté for a few seconds on low flame. Carom seeds are added as it helps in digestion. But you can add 1/2 Tsp of Cumin seeds.
2. Add 1/2 Cup finely chopped onions. Stir and sauté until the onions turn light brown on a medium-low flame.
3. Add 1 tsp of ginger-garlic paste. Sauté until their raw aroma disappears.

Make Onion-Tomato Masala

1. Add 1/2 tsp turmeric powder, 1 tsp red chilli powder, and 1 tsp garam masala powder. Instead of garam masala powder you can also use Chana Masala Powder.
2. Stir and mix the spices with the sautéed onions. Then add 1 cup of finely chopped tomatoes.
3. Stir and mix the tomatoes very well.
4. Sauté until the tomatoes soften and their starts to leave the sides of the masala.

Finally Make Sabij

1. Once the oil has separated, it’s time to add the cooked chickpeas along with the stock (cooked water).
2. Stir and mix it well. Add salt to taste and 1 tsp dried mango powder ( Amchur Powder). If you don’t have Amchur Powder, then drizzle a bit of lemon juice once the curry is finished cooking.
3. You can also add some mashed chickpeas to thicken the curry.
4. Let it cook properly on medium-low flame.
5. Lastly, add the fried green chillies. You can also reserve the fried chillies to be used as a garnish.
6. Garnish with coriander leaves and serve Chana Masala with Bhatura, Poori, Aloo Kulcha, Paneer Kulcha, Roti, or Rice. Serve sliced Onion, Tomatoes, and lemon as accompaniments.

We hope you enjoyed this journey.

Thank you for cooking with us today! We love sharing recipes that bring people together and create memorable meals. If you try this recipe, let us know how it turned out in the comments.

Until next time, Happy Cooking! And Enjoy Your Chana Masala.