Chana Masala

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1. 1Step 1: Soak 1 cup chickpea in enough water for 8 hours in a large bowl.
2. 2Step 2: Transfer the soaked chickpea to a pressure cooker.
3. 3Step 3: Add ¼ tsp baking soda, ¾ tsp salt and 3 cup water.
4. 4Step 4: Pressure cook for 5 to 6 whistles or until the chana is cooked well.
5. 5Step 5: In a pan, take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera.
6. 6Step 6: Roast on low flame until the spices turn aromatic.
7. 7Step 7: Add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.
8. 8Step 8: Cool completely and transfer to a mixi.
9. 9Step 9: Add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.
10. 10Step 10: Blend to fine powder without adding any water. The chole masala powder is ready. Store in an airtight container for longer shelf life.
11. 11Step 11: In a large kadai, heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic.
12. 12Step 12: Add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
13. 13Step 13: Add 1 tbsp of the prepared chole masala and ½ tsp salt. Saute on low flame until the masala turns aromatic.
14. 14Step 14: Add 2 cup tomato puree and mix well. (To prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water.)
15. 15Step 15: Saute until the oil separates from the masala paste.
16. 16Step 16: Add the pressure cooked chana and mix well, adjusting consistency as required.
17. 17Step 17: Cover and simmer for 10 minutes or until the flavours are well absorbed.
18. 18Step 18: Finally, garnish with 2 tbsp coriander and enjoy chana masala with roti, puri or hot steamed rice.