It is flavourful chickpeas or chole curry which has the heat of chilies, sharpness of garlic, subtle flavor of fenugreek leaves i.e. Kasuri methi. There are many chickpeas curry recipes on the blog ranging from pindi chole to chole without onion garlic. This is, however, my favorite recipe till date because with its first bite lots of flavors burst in the mouth and all of them are perfectly balanced! This is the kind of chana masala which is served at restaurants, the good ones!! Do try this recipe as it is
Recipe for best chana masala
Restaurant style recipe
Chana masala calls for chickpeas i.e. white chana or kabuli chana. I prefer to use smaller chickpeas. However, what is important is that chickpeas should be properly soaked and cooked. We all know the cooking time of the chickpeas we use. So you can adjust the timing accordingly. An onion tomato based gravy is prepared for chana masala recipe. It has the flavor of garlic and many other dry spices.
1. In a pressure cooker add 1 cup soaked chickpeas (Kabuli chana), 1/2 tsp turmeric powder, and salt to taste
2. Add 2 cups water and pressure cook on low flame after 1 whistle for 12 minutes
3. Let the pressure release
4. Check chickpeas for doneness. Keep aside for now
5. Heat 3 tbsp oil and add 2 small bay leaves. Cook for 30 seconds
6. Add 2 medium sized chopped onions
7. Cook until onions become light brown
8. Add 1 tbsp minced garlic.
9. Cook for 1-2 minutes or till raw smell of garlic goes away
10. Add 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp amchur, 1 tsp garam masala, and 2 tsp Kasturi methi
11. Cook for 1 minute
12. In a grinder jar add 3 medium sized tomatoes, 1 inch chopped ginger and 1 green chili
13. Make a smooth paste
14. Add paste to the onions garlic mix
15. Cover with lid
16. Cook for till oil oozes
17. Add boiled chickpeas in the gravy
18. Cover with lid and cook for 8-10 minutes
19. Check seasoning and consistency
20. Bon Appetit: Serve chana masala with bread bhatura
PREP TIME 15 minutes + 10 hours soaking time of chickpeas
COOK TIME 30 minutes
TOTAL TIME 10 hours 45 minutes
To boil chickpeas
• 1 cup chickpeas (Kabuli chana) soaked overnight or for 8-10 hours
• 2 cups of water
• 1/2 tsp turmeric powder
• Salt to taste
For the gravy
• 3 tbsp oil
• 2 small bay leaves (tej patta)
• 2 medium-sized onions, chopped
• 1 tbsp crushed/minced garlic
• 3 medium-sized tomatoes
• 1-inch ginger, roughly chopped
• 1 green chili, roughly chopped
• 1/2 tsp garam masala powder
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 2 tsp dry fenugreek leaves (Kasuri methi)
• 1/2 tsp amchur powder
• water as required
• salt to taste
1. In a pressure cooker add 1 cup soaked chickpeas (Kabuli chana), 1/2 tsp turmeric powder, and salt to taste.
2. Add 2 cups water and pressure cook on low flame after 1 whistle for 12 minutes.
3. Let the pressure release.
4. Check chickpeas for doneness. Keep aside for now.
5. Heat 3 tbsp oil and add 2 small bay leaves. Cook for 30 seconds.
6. Add 2 medium sized chopped onions.
7. Cook until onions become light brown.
8. Add 1 tbsp minced garlic.
9. Cook for 1-2 minutes or till raw smell of garlic goes away.
10. Add 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp amchur, 1 tsp garam masala, and 2 tsp Kasturi methi.
11. Cook for 1 minute.
12. In a grinder jar add 3 medium sized tomatoes; 1 inch chopped ginger and 1 green chili.
13. Make a smooth paste.
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