Saucepan@saucepan · Shared this recipeFollowIndian · sideChana MasalaA flavorful North Indian chickpea curry made with a homemade spice blend, simmered in a tangy onion-tomato gravy.total45 mincook45 minservings5Original recipe on myborosil.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 servings1 cup dried white chickpeas (kabuli chana, white chole, or garbanzo beans)3 cups water, to soak the chickpeas2.5 cups fresh water, to cook the chickpeas2.5 whole dried Indian gooseberry (amla) or black tea bag0.5 teaspoon salt2 whole black cardamoms1 inch cinnamon3.5 whole black peppercorns2 whole cloves1 medium Indian bay leaf (tej patta)0.25 teaspoon carom seeds (ajwain)1 teaspoon cumin seeds1 teaspoon coriander seeds1 teaspoon fennel seeds0.5 teaspoon dry pomegranate seeds1.5 whole Kashmiri dry red chillies0.33 cup finely chopped onions0.5 cup finely chopped tomatoes0.5 teaspoon ginger garlic paste0.25 teaspoon turmeric powder0.5 teaspoon red chilli powder0.25 teaspoon garam masala0.875 teaspoon dry mango powder (amchur powder)2.5 whole slit green chillies1.125 cup stock from the chickpea boil or fresh water1.75 tablespoon oil/Gheesalt2.5 tablespoon chopped cilantro (coriander leaves)0.75 inch ginger juliennes1 medium sliced or chopped onion1 medium sliced or chopped tomato1 whole sliced or quartered lemon or limeStepsClear checksTap an ingredient or step to check it off.1Step 1: Rinse the chickpeas nicely with water a few times to remove any dirt. Soak for 8 to 9 hours or overnight, until they double in size.2Step 2: Drain the water and put the chickpeas in a pressure cooker with fresh water. Add the dried amlas or the tea bag, sprinkle salt, and cook for 12 to 15 whistles or until soft. Remove any scum with a spoon. The chickpeas should be mashable with a spatula or spoon.3Step 3: Take off the heat once cooked, remove the dried amla or tea bag, and keep aside.4Step 4: Heat a pan on low flame and dry roast all the spices listed for the chana masala powder. Stir continuously to prevent burning. Once aromatic, turn off the flame and let cool. Grind into a powder in a mixer grinder.5Step 5: Heat oil in a pan or kadhai. Sauté the ginger garlic paste until the raw smell is gone.6Step 6: Add the chopped onions, then the tomatoes. Stir until oil leaves the sides.7Step 7: Turn heat to low and add turmeric powder, red chilli powder, and the prepared dry chana masala powder.8Step 8: Add the chickpeas, sprinkle salt, and add the stock or water. Stir well, taste and adjust salt, cover, and let it boil for a while.9Step 9: Reduce the gravy to desired consistency. Sprinkle the dry mango powder if you did not add pomegranate seeds in the dry powder.10Step 10: Garnish traditionally: squeeze some lemon juice, sprinkle coriander leaves, and place a few ginger juliennes. Serve hot with your favourite bread or rice preparation.getsaucepan.com/r/f012e84b-f46e-429b-abaf-1c05425c12b6 · Original: https://myborosil.com/blogs/borosil-blog/classic-chana-masala-recipe
