CHANA MASALA RECIPE | RESTAURANT STYLE CHANA MASALA

Chana Masala Recipe | Restaurant Style Chana Masala | Chana Masala | Punjabi Chana Masala | Chole Masala | How To Make Chana Masala | Chana Masala Dhaba Style | Chana Masala Gravy
Ingredients for Chana Masala:
(Tsp-Teaspoon; Tbsp-Tablespoon)
White chana/dried white peas - 1 cup (200 gms)
To boil the soaked white chana:
Turmeric powder-1/2 tsp
Salt-1 tsp
Water- 500 ml
Oil- 1 tsp
For the Masala Powder:
Cumin seeds, (Jeera)- 1 tsp
Coriander seeds, (Dhania)- 1 tsp
Fennel Seeds, (Saunf)-1 tsp
Dry Red Chillies- 2
Black Peppercorns- 8
Bay Leaf-1
Black Cardamom-2 (take out the seeds)
Cinnamon-1 small
Cloves-3
Spice Powders:
Kashmiri Chilli Powder- 1 tsp
Amchur Powder- 3/4 tsp
Other Ingredients:
Onions, chopped- 2 medium (150 gms)
Green Chillies, slit-2-3
Ginger Garlic Paste- 1 tsp
Tomato Purée, readymade- 5 tbsp
Oil - 3 tbsp
Coriander leaves, chopped- 2 tbsp
Preparation:
Soak the dried white peas/chana in water overnight or for 6-8 hours in 4-5 cups of water.
These swell up so make sure you soak in sufficient water.
Drain and add the white peas in a pressure cooker
Process:
Heat oil in a kadhai and add the chopped onions. Fry on medium heat for 10 mins till light brown in colour.
Now add the ginger garlic paste, give a mix and fry on medium heat for 2 mins.
Now add the tomato purée, give a mix and fry on medium heat for 2 mins.
Add 4-5 tbsp of the water left after boiling the chana, mix and cook on medium heat for 2-3 mins.
Add 3.5 tsp of the spice powder made earlier, Kashmiri Chilli powder and 1/2 tsp salt. Mix & fry on medium heat for 3-4 mins.
Now add only the boiled chana & fry on medium heat for 2 mins. Also add the slit green Chillies.
Add the water (around 200 ml), mix and cover and cook on low heat for 10 mins.
Now add the Amchur powder and mix and cook on low heat for 2 mins.
Lastly garnish with chopped coriander leaves.
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