Chana masala

Chana masala
Summary Not available
Diet : Vegan, Vegetarian
Total time : 50 mins
Check out this recipe
Print
0 from 0 votes

Chana masala

Summary Not available
Total Time50 mins
Course: Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: 30-60 min, North India
Person: 3
Calories: 1156kcal

Materials

  • 800 g canned gram
  • 1.5 cups water
  • 3 tbsp oil
  • 2 onion
  • 2 tomatoes
  • 2 tsp Turmeric powder
  • 2 tsp Salt
  • 1 cinnamon
  • 2 cloves
  • 2 cardamoms
  • 1 chilies
  • 1 tbsp garam masala
  • 1.5 teaspoon coriander powder

Instructions

  • Preparation for chana masala (skip if using canned) Rinse dried chickpeas thoroughly and soak for 8 hours in lots of water
  • Drain the water and add them to a pot or pressure cooker & pour 1½ cups water
  • Pressure cook the chana until soft for 5 to 6 whistles on a medium heat
  • If using instant pot, pressure cook them for 18 minutes on high pressure setting
  • or If cooking in a pot add more water as needed
  • When the pressure releases completely open the lid
  • Check for doneness : Squeeze the chana and check it must be soft enough yet firm and not mushy
  • Saute & blend Heat 1 tbsp oil in a pan
  • Saute onions in oil until golden
  • Add ginger garlic & saute for 1 minute
  • Next add chopped tomatoes and sprinkle little salt
  • Saute until the tomatoes turn soft and the raw smell goes away
  • Next add chili powder and turmeric
  • Cook till the raw smell of tomatoes and onions goes off
  • Cool this completely and blend it to a smooth paste
  • Optional – To make a thicker gravy add 1 tbsp cooked chana to the mixture and blend to smooth with out water
  • How to make chana masala recipe Heat 2 tbsps oil and saute cinnamon, cloves, bay leaf and cardamom for 30 to 60 seconds
  • Optional – Add the fine chopped onions & saute until they turn golden
  • Next add the onion tomato paste, green chili, garam masala powder & coriander powder
  • Saute until the mixture leaves the sides of the pan & turns fragrant
  • Add the cooked chickpeas and then the stock (chana cooked water) as needed
  • You may need to use up all
  • If needed pour little more water to bring it to a consistency
  • Bring it to a boil & simmer for about 5 to 6 minutes or until it reaches the desired consistency
  • Taste the gravy and add more garam masala and salt if needed
  • Cook further for another 2 to 3 mins
  • Add kasuri methi and amchur (optional)
  • Add chopped coriander leaves
  • Cover and set aside until served
  • Chana masala is ready to serve with rice or roti, onion and lemon wedges

Notes

No extra notes

Nutrition

Calories: 1156kcal | Carbohydrates: 178g | Protein: 48g | Fat: 29g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1666mg | Potassium: 2572mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1671IU | Vitamin C: 47mg | Calcium: 598mg | Iron: 14mg
Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating