Chana Masala

Published On July 27, 2017
In Article
By Subhadra Arya
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Prep Time
20 minutes
Cook Time
20 minutes
Difficulty Level
Intermediate

Ingredients

Kabuli chana/ chickpeas - 200 grams
Onions/ pyaz finely chopped - 2 medium
Tomato/ tamatar finely chopped - 2 medium
Green chillies/ hari mirch - 1 or 2 finely chopped
Ginger/ adarak an inch piece - crushed
Garlic/ lehsun - 5-6 cloves either crushed or chopped
Soda bicarbonate - 1/2 teaspoon
Bay leaves/ tej patta - 2
Jeera/ cumin - 1 teaspoon
Hing/ asafoetida - 2 pinches
Red chilli/ lal mirch powder as preferred
Ciba chana masala - 2 teaspoons
Oil/tel - 3 tablespoons
Tamarind/ imly pulp - 2 tablespoons
Salt/ namak as per taste
Kasoori methi - 2 tablespoons

Instructions

Soak the chana overnight. Boil with sufficient water with salt and baking soda for 5-7 whistles.
Let the cooker cool down.
Heat some oil and add asafoetida, cumin and bay leaves. Add crushed ginger and garlic and onions and saute for a while.
Add tomatoes and green chilies. When done, add red chili powder, kasoori methi and chana masala and a little water.
Add the boiled chole/ chana. You can crush them a bit if you like. Adjust the quantity of water cook for 10 minutes.
Add tamarind pulp. Cook again for 2-3 minutes. Mix properly.
Delicious and spicy chana masala is ready to be served in your meals.

Servings : 4
Ready in : 40 minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

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Subhadra Arya

My life revolves around my family and am passionate about cooking and well being of my dear ones.Born and brought up in various states living in picturesque Rajasthan .