Chana Masala

Chana Masala (Chole Chana Masala), a delicious chana curry from Punjabi culinary art is standard all told over India. A spicy and tempting curry is ready from white chickpeas (kabuli chana), tomatoes, onion and basic Indian spices and best enjoyed with bhatura (deep cooked puffed Indian bread) as evening snack or dinner. during this direction, channa square measure poached with tea powder to urge darken color and contemporary chhole masala powder is ready to urge eating house vogue flavor. find out how to form this delicious curry at your home with this straightforward step by step direction.

Chana Masala

Ingredients:-----

1/2 cup White Chick Peas (garbanzo beans/kabuli chana)

1 teaspoon Tea Powder or Tea Leaves or (1-2 teabags)

2 Red Ripe Tomatoes, chopped

1 massive Onion, finely sliced

1½ teaspoons Ginger-Garlic Paste

1 inexperienced hot pepper, finely sliced

1/2 teaspoon Red hot pepper Powder

1/4 teaspoon Turmeric Powder

3 tablespoons oil

Salt to style

2 tablespoons finely sliced Coriander Leaves

For Dry Masala:--

1 tiny piece of herb
1 Black Cardamom
1 tablespoon Coriander Seeds
1 teaspoon Cumin Seeds
4-5 Black Peppercorns
1 Dry Red chili
2 Cloves (lavang)
1-inch piece of Cinnamon

Directions:--------

1. Soak white chickpeas in water nightlong or for around 8-10 hours.
2. Tie one teaspoon tea leaves during a plain fabric artefact. Tied tea leaves used for enhancing the colour and flavor of chana. you'll conjointly use tea baggage in situ of tea leaves.
3. Pressure cook soaked white chickpeas with a tied tea leaves pouch, enough water and salt during a 3-liter capability steel/aluminum autoclave over medium flame. once 4-5 whistles, put off the flame and let the pressure comes down naturally. don't open the lid straight off to cook the chana utterly. Open the lid and take away tied tea leaves pouch. Drain the surplus water from cooked chickpeas during a giant bowl. Keep the drained water to use later within the direction. If autoclave isn't out there, you'll conjointly use a deep pan to boil chickpeas however it might take longer to cook.
4. Dry roast herb, black cardamom, coriander seeds, cumin seeds, black peppercorns, dry red hot pepper, cloves and cinnamon in a very pan till nice aroma starts or for around 1-minute over low flame. allow them to cool for a minute then grind them in a very tiny jar of a mixer grinder to create sleek dry punjabi masala powder.
5. Mash two tablespoons poached chickpeas with backside of an outsized spoon or grind in a very grinder to create a medium coarse paste. Grind tomatoes in a very mixer grinder to create tomato puree.
6. Heat 3-tablespoons oil in a very Kadai or pan over medium flame. Add sliced onion and sauté till it turns brown or for approx. 1-2 minutes. Add ginger-garlic paste and sliced inexperienced hot pepper. combine well and cook for thirty seconds.
7. Add tomato puree and salt (only for tomato puree as a result of we've got already side salt whereas boiling white chickpeas). Cook on medium flame till oil starts to separate, around 4-5 minutes. Stir it in between often to stop protrusive.
8. Add turmeric powder, red hot pepper powder and dry masala powder (prepared in step-4).
9. Mix well and sauté for a moment.
10. Add poached chickpeas, mashed chickpeas and 1-cup water (preserved drained water of poached chickpeas), mix well.
11. Cook till gravy becomes thick, it'll take around 4-5 minutes. close up the flame. Transfer white chana masala curry to a serving bowl and garnish with sliced coriander leaves. Serve it hot with bhatura or steamed rice.

Here is video for the recepie..