Chana Masala is a spicy chickpea curry from Punjabi cuisine. Chana masala goes well with Bhatura, also goes well with Roti, Puri, Rice, and Naan. If you want to make it a healthier one, you can make this dish with sprouted chana. Chana masala is a one-pot meal, you can make it in either a pressure cooker or in an instant pot.
- 4 tsp Oil or Butter
- 1 Bay leaf
- 1 inch Cinnamon
- 2 Cardamoms
- 1/2 tsp Fennel seeds
- 1 Onion
- 2 Tomatoes
- 1 tsp Ginger Garlic paste
- 1 cup Chickpeas (200 grams)
- 1/2 tsp Red chili powder
- 2 tsp Chili powder
- 1/2 tsp Garam masala powder
- 2 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1 tsp Chana masala powder
- Salt as needed
- Coriander leaves finely chopped
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Rinse and soak chana for 8 hours or overnight.
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In a pressure cooker, add 4 tsp of butter or oil. Add 1 bay leaf, 2 cardamoms, 1-inch size cinnamon, 1/2 tsp fennel seeds, and wait for it to splutter.
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Add 1 chopped onion and saute for 2 to 3 minutes.
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Add 1 tsp of ginger garlic paste, mix well, cook till the raw smell goes off.
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Add 1/2 tsp red chilli powder, 2 tsp chilli powder, 2 tsp coriander powder, 1/2 tsp garam masala, 1/4 tsp turmeric powder, needed salt, 1 tsp chana masala powder, and mix well.
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Add the chopped coriander leaves and combine well.
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Add pureed tomatoes, mix everything well.
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Add 1/4 cup of water.
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Cook covered for 10 - 12 minutes.
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Add soaked chana, and give a quick stir.
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Add a little more chopped coriander leaves and close the lid.
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Pressure cook for 5 - 6 whistles or cook on medium heat for 20 minutes or till the oil separates on the top.
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Serve it hot with Bhatura.