This recipe of Chana Masala will not give the authentic flavor of Punjabi Chole Masale as I might have skipped a few spices or steps. But this chana masala is just as tasty, and don’t miss the dagar phool ghee tadka at the end for that boost of aroma.
Ingredients you need
Chickpea - We often prefer dried beans to canned beans. Using canned chickpea will definitely fasten the process, but I feel the flavor is best when you used dried chickpea. If you cook with dried chickpea, you have to remember it soak overnight. Spices: You start by using some whole spices like cinnamon stick, green cardamoms, clove and dried bay leaves. Then add the regular ground spices like cumin powder, coriander powder, chili powder while cooking. Finish it by adding garam masala powder and dry mango powder. I also like to add a simple ghee tadka with dagar ka phool and ginger while serving. Onion, garlic and ginger paste - Apart from the spices, we add sliced onion, garlic ginger paste, the usual that we add in most curries. Tomato Purée - I like to use canned tomato purée as it adds a gorgeous red hue to the chana masala. But you can skip that and add chopped onion too. Tea-leaf in a bag or brewed black tea - The brewed tea or adding a tea bag while cooking will add a gorgeous red shade to the chana masala.
Here is a list of common weekend Indian curries
Chicken Ghugni Kosha Mangsho Methi Masoor Dal Dal Makhani
Steps to prepare
1- Soak the dried chickpea overnight. It will puff up a little in the morning. 2- Turn the electric pot in sauté mode and heat the oil. Then add the whole spices and let it sizzle for a few seconds to release the aroma. 3- Add chopped onion, garlic ginger along with all the ground spices and sauté it for minutes or until the onion is softened. 4- Drain the water from the soaked chickpea and add it to the pot. Stir it around for 2 minutes. 5 - Pour the tomato purée and stir it around. 6 - Add little more salt and sugar for seasoning. 7- Strain the brewed black tea and mix it around. 8- Let it pressure-cook for 40 minutes. After 40 minutes, don’t release the steam and let it cool down on it on. 9- The chickpeas should be cooked now, and you should be able to mash easily. Add the garam masala, dry mango powder and let it simmer for 5 minutes in sauté mode. 10- Make a simple tadka with ghee, dagar ka phool, and sliced ginger and then pour it on the chana masala. Enjoy Chana Masala with jeera rice or bhature Chola Chana Masala tastes amazing when served immediately after preparing it but tastes equally good the next day. So, make a big batch and enjoy with your choice of bread or rice.
