Chana Masala

 
Serving Size 5 to 6

Ingredients

For cooking chana:

2 cups dried chickpeas, soaked overnight in enough water

1 stick cinnamon

4 black cardamom

1 bay leaf

1 tsp ginger paste

4-5 dried Indian gooseberry

Salt to taste

For chana curry:

1 large onion chopped

3 medium sized tomato, chopped

1 tsp ginger grated
1 tsp garlic grated

4 green chilies, slit

2 tsp cumin powder

2 tsp coriander powder

2 tsp fennel powder

2 tsp dry mango powder or 2 tsp dried pomegranate powder

1 tsp red chili powder

2 tsp Badshah (or any other brand) chana masala powder

4 tbsp oil or ghee

Some julienned ginger

¼ cup cilantro leaves

Salt to taste

Cooking chana

Soak the dried chana overnight in water. Pressure cook the soaked chickpeas adding the whole spices, salt, tea bags. Pressure cook for 8-10 minutes until the chickpeas are completely cooked. If you have instant pot, you can cook it for 25 minutes. Wait for the pressure to be released. Strain the chickpeas and keep the stock along with the spices, discard the dried gooseberry.

Directions

In a large pan, heat oil or ghee, add the chopped onions and fry until golden brown. Add ginger and garlic paste, saute until brown. Add the chopped tomatoes, cook until the tomatoes are soft. Add the cooked chickpeas and saute for 5-6 minutes. Add all the spices – cumin, coriander, fennel, mango, red chili, garam masala or chana masala. Saute for 2 minutes. Now add the strained stock about 2-3 cups to the pan. You can add more water if the chana looks dry. Let the chana simmer till the curry thickens. Add julienned ginger and green chili to the curry. Garnish with cilantro leaves. Serve with bhatura, puri, naan, or steamed rice.