Authentic Chana Masala

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1. 1Step 1: Rinse dried chickpeas at least thrice. Soak them in 3 ½ to 4 cups of water overnight or for at least 8 hours.
2. 2Step 2: Drain the water and rinse them well. Pour water and pressure cook for 5 to 6 whistles on a stovetop cooker. You may also cook in an instant pot for 18 minutes on a high pressure. Let the pressure drop naturally.
3. 3Step 3: Make sure your chickpeas are soft and tender. Squeeze a chickpea to test, it should get mashed fully. If not cook them for a little longer.
4. 4Step 4: Heat a large pot and pour oil. When the oil turns slightly hot, add the whole spices – cinnamon, cloves, cardamoms and bay leaf.
5. 5Step 5: When they begin to sizzle add the onions and green chili. Saute until they turn light golden.
6. 6Step 6: Add ginger garlic paste and saute for a minute without burning.
7. 7Step 7: Add tomatoes and salt. Let cook until mushy, pulpy and thick.
8. 8Step 8: Stir in red chilli powder, turmeric, garam masala, coriander powder and cumin powder. Saute until the masala begins to smell good, for about 3 to 4 mins.
9. 9Step 9: Optional – If you want a smooth curry, cool this, discard the bay leaf, green chili and cinnamon. Blend in a blender to a smooth or coarse paste to suit your liking. I prefer to blend in 2 tbsps cooked chana along with the onion tomato masala. Add that puree back to the pan.
10. 10Step 10: Add the chana along with the chana stock or water (1¼ cups). Pour another ¾ to 1 cup water. If you don't puree the onion tomato masala, you will require lesser water. If using canned chickpeas, drain and rinse them before adding with 1¾ cups water.
11. 11Step 11: Mix well. Taste test and add more salt. Cover and simmer for 15 minutes.
12. 12Step 12: When the consistency is thick (check pics), add amchur powder (optional) and kasuri methi.
13. 13Step 13: Garnish Chana masala with coriander leaves. Sprinkle some lemon juice if required. Serve with Basmati Rice, Jeera Rice, Naan or Chapati.
14. 14Step 14: To make the recipe in Instant pot, make the onion tomato masala on saute mode. Optionally If you want you may cool and blend this. Add the soaked chickpeas with 2 cups water. Deglaze and Pressure cook on high for 35 minutes. When the pressure drops, open the lid. Cook on a saute mode for a few minutes until thick. Add kasuri methi and amchur.