Chana Masala is an evergreen recipe which never loses its popularity. Poori or chapatti with Chana Masala is a finger licking combination. This gravy is prepared in many ways. Here I have given a simple recipe which tastes so delicious. This Chana Masala is liked by all at my home. In this recipe, I have soaked Chana overnight. You could use tinned Chickpeas also, which is available in market. Let’s get into the recipe.
A spicy and delicious side dish for Chapathi, Roti , Nan or any Indian breads.
- 1 cup Chickpeas soaked overnight
- 1 Onion big, finely chopped
- 2 Tomato medium, finely chopped
- 2 tsp Ginger garlic Paste
- 2 tsp Chili Powder
- 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Garam Masala
- 1/2 tsp Cumin powder
- 1 Green chili – 1
- Salt as required
- 1 Bay leaf
- 1 inch Cinnamon
- 3 Cloves
- 3 tbsp Butter
Soak Chickpeas in water enough to immerse for minimum 8 hours. Overnight soaking gives you soft Chickpeas when cooked.
Heat oil in a pressure cooker and add butter.
Add cinnamon, cloves and bay leaf.
Add onions and fry for few mins. Let it turn translucent.
Add ginger garlic paste and cook till raw smell goes off.
Add all the spice powder mentioned and fry well.
When oil separates, add tomatoes. Mash the tomatoes with the back of the ladle, so that it cooks soon.
When it forms into gravy, add soaked Chickpeas and 2 cups of water. Add salt.
Close the lid and pressure cook for 4 whistles in medium heat.
Let the pressure release naturally. If you want your gravy to be thick, mash few Chickpeas with the ladle.
Garnish with coriander leaves.
Serve with Poori or chapatti!
1. If the Chickpeas is under-cooked, cook for 2 more whistles. Cooking time depends on the quality of Chickpeas.
2. You can use tinned chickpeas also.
3. You can squeeze half a lemon, before serving.