Saucepan@saucepan · Shared this recipeFollowIndian · dinnerChana MasalaA simple home-style chana masala with chickpeas simmered in a spiced onion-tomato gravy, optionally finished with a ghee-tossed onion tempering.total7 hr 50 minprep20 mincook30 minservings5Original recipe on jeyashriskitchen.comKeep this recipeAdd a copy of Chana Masala to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings2 cup Kabuli chana | chickpeas1 big onion + 1 small sized onion3 to matoes1 tsp ginger garlic paste1 tbsp oil1 tsp red chili powder1 green chili0.5 tsp cumin powder1 tsp coriander powder1 tsp garam masala | chole masala1 tsp kaoori methiWater for the gravySalt as needed2 tsp gheeStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak the chickpeas in water for 7 hours or overnight.2Step 2: Wash well, change the water, and add a little salt. Pressure cook for 5-6 whistles.3Step 3: Keep this aside.4Step 4: In a pan, add oil and add the slit green chili.5Step 5: Finely chop the 1 big sized onion and add it to the pan.6Step 6: Add a little salt and sauté till the onion turns pink.7Step 7: Now add the ginger garlic paste.8Step 8: Sauté till the raw smell goes off.9Step 9: Puree the tomatoes and add them to the pan.10Step 10: Now add the red chili powder, coriander powder, cumin powder, salt, and garam masala.11Step 11: Mix well and add ½ cup of water. You can use the cooked chana water also.12Step 12: Let this cook for 3-4 minutes till the raw smell of the powders are gone and the masala oozes out oil on the sides.13Step 13: At this stage, add the cooked chana, reserving the water. Add only the boiled chana.14Step 14: Mix well and add the reserved water according to the consistency.15Step 15: If you do not have much of reserved water, you can use normal water too.16Step 16: Let this boil for 5 minutes.17Step 17: Now add in the kasoori methi and chopped coriander leaves.18Step 18: Mix well.19Step 19: If the consistency is a bit watery, gently mash the chana here and there.20Step 20: Alternatively, you can take out one ladle full of cooked chana and grind this into a fine paste and add this to the gravy.21Step 21: This will give nice thickness to the gravy.22Step 22: Switch off the flame.23Step 23: The next step is optional, do this just before serving the chana masala.24Step 24: In another pan, add ghee and roughly chop one small sized onion.25Step 25: Drizzle a little salt.26Step 26: Sauté this till golden.27Step 27: Add this to the chana masala. This step is optional but highly recommended.28Step 28: Chana masala is ready. Serve with hot pooris or phulkas, or with jeera rice, vegetable biryani, or pulav.getsaucepan.com/r/bbbd4b15-e425-4894-9ca9-a03c729a813e · Original: https://www.jeyashriskitchen.com/chana-masala-recipe/
