restaurant style chana masala recipe with masala powder | चन्ना मसाला ग्रेवी | chickpea masala
Recipe Information
Chana Masala
Cultural Context
Chana Masala, originating from the Indian subcontinent, is a beloved dish made primarily with chickpeas and a blend of spices. Traditionally served with rice or bread, it reflects the rich culinary heritage of India, where legumes are a staple. This dish is not only popular in India but has also gained global recognition, often found in Indian restaurants worldwide, celebrated for its hearty flavor and nutritional benefits.
chickpeas
🥗Healthier: lentils
💰Cheaper: canned beans
Lentils are lower in calories and quicker to cook.
garam masala
🥗Healthier: curry powder
💰Cheaper: mixed spices
Curry powder offers a similar flavor profile at a lower cost.
fresh ginger
🥗Healthier: ginger powder
💰Cheaper: ground ginger
Ground ginger is more accessible and has a longer shelf life.
fresh cilantro
🥗Healthier: parsley
💰Cheaper: dried herbs
Parsley can be a milder substitute for those who dislike cilantro.
In a large bowl, take 1 cup chickpea and soak in enough water for 8 hours.
Transfer the soaked chickpea to a pressure cooker.
Add ¼ tsp baking soda, ¾ tsp salt, and 3 cup water.
Pressure cook for 5 to 6 whistles or until the chana is cooked well.
In a pan, take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, and 1 tsp fennel.
Roast on low flame until the spices turn aromatic.
Add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.
Cool completely and transfer to a mixi.
Add 2 tbsp aamchur, 2 tbsp kasuri methi, and 1 tsp turmeric.
Blend to fine powder without adding any water.
In a large kadai, heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, and 1 tsp cumin until spices turn aromatic.
Add 1 onion, 1 chilli, and 1 tsp ginger garlic paste and saute until the onions turn golden brown.
Add 1 tbsp of prepared chole masala and ½ tsp salt. Saute on low flame until the masala turns aromatic.
Add 2 cup tomato puree and mix well. To prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water.
Saute until the oil separates from the masala paste.
Add in pressure cooked chana and mix well, adjusting consistency as required.
Cover and simmer for 10 minutes or until the flavours are well absorbed.
Garnish with 2 tbsp coriander and enjoy chana masala with roti, puri, or hot steamed rice.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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