Chana masala

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