CHANA MASALA

Simple chana masala recipe made in restaurant style. Chana masala is

a popular Indian dish made with chickpeas in an onion tomato gravy. It
goes great as a side with rice, paratha or roti.

For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes

Prep Time Cook Time Total Time Servings Author

10 minutes 40 minutes 50 minutes 3 Swasthi

INGREDIENTS (1 CUP = 240ML )

¾ cup chana (chickpeas raw) (or 2¼ cups soaked or canned)

1½ cups water

To saute & blend

1 tablespoon oil or as needed
2 to 3 large onions (1½ cups thinly sliced)
¾ to 1 tablespoon ginger garlic (chopped or paste)
2 medium tomatoes (1½ cups chopped or tomato puree)
½ to ¾ tablespoon red chili powder (adjust as desired)
¼ teaspoon turmeric
½ to ¾ teaspoon Salt (adjust to taste)

For chana masala gravy

2 tablespoon oil or as needed
1 medium onion (optional) (⅓ cup chopped finely)
1 small bay leaf (optional)
1 inch cinnamon (optional)
2 to 3 cloves (optional)
2 to 3 green cardamoms (optional)
1 green chili slit (optional)
1 to 1½ teaspoon garam masala (adjust to taste)
1½ teaspoon coriander powder
1 teaspoon kasuri methi (dried fenugreek leaves) (optional)
 2 pinch amchur (dried mango powder) optional
2 tbsp coriander leaves (cilantro chopped finely)

HOW TO MAKE THE RECIPE

Preparation for chana masala (skip if using canned)

1. Rinse dried chickpeas thoroughly and soak for 8 hours in lots of water. 
2. Drain the water and add them to a pot or pressure cooker & pour 1½ cups water.
3. 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.
4. When the pressure releases completely open the lid. 
5. Check for doneness : Squeeze the chana and check it must be soft enough yet firm and
not mushy.

Saute & blend

1. Heat 1 tbsp oil in a pan. Saute onions in oil until golden. Add ginger garlic & saute for 1
minute.
2. Next add chopped tomatoes and sprinkle little salt. 
3. Saute until the tomatoes turn soft and the raw smell goes away.
4. Next add chili powder and turmeric. Cook till the raw smell of tomatoes and onions
goes off. 
5. 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

1. Heat 2 tbsps oil and saute cinnamon, cloves, bay leaf and cardamom for 30 to 60
seconds.
2. Optional - Add the fine chopped onions & saute until they turn golden.
3. Next add the onion tomato paste, green chili, garam masala powder & coriander
powder. 
4. Saute until the mixture leaves the sides of the pan & turns fragrant.
5. 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.
 7. 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.
9. Add kasuri methi and amchur (optional). Add chopped coriander leaves. Cover and set
aside until served.
10. Chana masala is ready to serve with rice or roti, onion and lemon wedges.

NUTRITION (estimation only)

Calories: 344kcal | Carbohydrates: 47g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Sodium:
72mg | Potassium: 712mg | Fiber: 13g | Sugar: 8g | Vitamin A: 185IU | Vitamin C: 6mg |
Calcium: 91mg | Iron: 5mg

Chana masala https://www.indianhealthyrecipes.com/chana-masala/