My cousin had asked me to post the recipe for Chana Masala a few days (ahem, months ) back… Though this dish is a regular at home, I was skeptical of posting this – mainly because this is my own version …
Friends often ask me if the recipes posted in this blog are my own recipes or not.. Nope, almost all the recipes posted till date are from magazines, or cookery shows or given to me by friends and relatives. I am too bad in inventing new dishes – I know people who create dishes on the spur of the moment, adding a little bit of this and a little bit of that.. But I need a clear recipe beforehand and most of the time follow the measurement to a tee..
So that was my confusion – whether my recipe is worth posting 🙂 … Last day, after having Chana Masala for dinner , my son declared that it tastes like restaurant version… and that was my green signal to go ahead..
I think, the authentic recipe calls for amchoor powder (dried mango powder) and crushed pomegranate seeds.. But I use the shortcut version – Chana Masala powder …
So let’s get to the recipe..
Ingredients
- Chickpeas, soaked overnight – 2 cups
- Onions, sliced – 2
- Ginger paste – 1 tsp
- Garlic paste – 1/2 tsp
- Green chilly , slit – 2
- Tomato, chopped – 1
- Kashmiri chilly powder – 3/4 tsp
- Turmeric powder – 1 tsp
- Coriander powder – 3 tsp
- Garam Masala – 1 tsp
- Chana Masala powder – 2 tsp
- Cardamom – 3
- Cloves – 2
- Cinnamon – 1/4 ” piece
- Cumin seeds – 1 tsp
- Oil – 3 tbsp
- Salt – to taste
- Sugar – a pinch
- Coriander leaves – a few sprigs
- Mix the chilly, turmeric , coriander and garam masala powders with a little water to form a smooth paste. Keep this aside.
- Heat oil in a pressure cooker. Add cardamom, cloves , cinnamon and cumin seeds.
- Add the chopped onions , slit green chillies and saute them in medium flame, till they turn light brown in colour.
- Add the ginger paste and garlic paste and saute well.
- Add the chopped tomatoes and saute till they turn soft.
- Add the chilly, turmeric , coriander and garam masala powder mixture and saute well.
- Toss in the chickpeas and stir well.
- Add about 1 cup of water and enough salt. Close the pressure cooker and cook the chickpeas. (After 1 whistle, keep the flame low and cook for about 12 minutes).
- Lightly mash the chickpeas in the gravy (this is to get a thicker consistency).
- Add 2 tsp of Chana Masala, chopped coriander leaves and cook on medium flame, with the lid open, for 3-4 minutes . Add a pinch of sugar and turn off the flame.
- Garnish with chopped onions, ginger strips and coriander leaves. Serve hot.
I can have this channa masala with anything, simply inviting..
This looks like it go so well with warm pav! Love the photography, these shots have me craving chana masala now!
Chana masala is a classic fav n when made this perfectly it is one of the best comfort out there! Awesome pics to go with!
USMasala
I meant comfort foo 😀
USMasala
Channa masala looks delicious and the pictures of the garlic are amazing!
Cheers, priya
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delicious looking dish
delicious chana recipe…..I would prefer it with hot parathas….got to know about your blog through Kerala Kitchen….do check out the ongoing events and please participate
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Thank you ladies for your lovely comments…
Loved the color of ur chana masala..Looks delicious
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Came out really nice. Thanks for the recipe !
Thanks for your feedback arya 🙂
exactly like restaurant version… so tasty
Thanks for your valuable feedback dear… Happy to hear u loved it 🙂