Chana Masala

Ingredients

• 1 cup Dried chickpeas (kabuli chana) (Soak 8 hours before cooking)
• 4 cups Water for soaking & cooking (For pressure cooking the soaked chickpeas)
• 1 tsp Salt (For pressure cooking; add more to taste later)
• 1 tsp Vegetable oil (For initial onion sauté)
• 2 tbsp Vegetable oil (For final gravy)
• 2 medium Onion (Thinly sliced)
• 1 inch piece Ginger (Minced)
• 4 cloves Garlic cloves (Minced)
• 0.5 tsp Turmeric powder (Ground)
• 1 tsp Cumin powder (Ground)
• 1 tsp Garam masala powder (Ground)
• 2 tsp Coriander powder (Ground)
• 2 tsp Red chili powder (Adjust to heat preference)
• 1 tsp Dry mango powder (amchur) (Gives sour note; optional)
• 2 medium Tomato (Chopped)
• 1 small stick Cinnamon stick (Whole)
• 1 leaf Bay leaf (Whole)
• 3 whole Cloves (Whole)
• 3 pods Green cardamom pods (Whole)
• 0.25 tsp Cumin seeds (Whole)
• 2 whole Green chilies (Slit lengthwise)
• 2 tbsp Fresh coriander leaves (Chopped for garnish)

Instructions

1. Soak the chickpeas

   Rinse 1 cup dried chickpeas, place them in a bowl and cover with plenty of water. Soak for at least 8 hours or overnight.

   Time: PT8H

2. Pressure‑cook the chickpeas

   Drain the soaked chickpeas, transfer to a pressure cooker, add 4 cups fresh water and 1 tsp salt. Close the lid and cook on medium heat for 4‑5 whistles (about 20 minutes).

   Time: PT20M

   Temperature: medium

3. Prep the aromatics

   Finely slice the onions, chop the tomatoes, mince the ginger and garlic.

   Time: PT10M

4. Sauté onions

   Heat 1 tsp oil in a pan over medium heat. Add the sliced onions and sauté for 2‑3 minutes until translucent.

   Time: PT5M

   Temperature: medium

5. Add spices and tomatoes

   Add minced ginger, garlic, turmeric, cumin powder, garam masala, coriander powder, red chili powder and dry mango powder. Stir quickly, add a splash of water to prevent burning, then add the chopped tomatoes. Cover and cook for 6‑7 minutes until tomatoes soften and raw spice aroma disappears.

   Time: PT10M

   Temperature: medium

6. Cool and grind the masala

   Remove the pan from heat and let the onion‑tomato mixture cool completely (about 15 minutes). Transfer to a blender and grind to a smooth paste. Do not blend while hot to avoid splatter.

   Time: PT15M

7. Temper whole spices

   In a clean pan, heat 2 tbsp oil over medium heat. Add 1 cinnamon stick, 1 bay leaf, 3 cloves, 3 cardamom pods, ¼ tsp cumin seeds and the slit green chilies. Stir for 30 seconds until fragrant.

   Time: PT3M

   Temperature: medium

8. Combine masala paste and chickpeas

   Add the ground masala paste to the pan, stir well, then add the cooked chickpeas and enough salt to taste. Mix thoroughly and cook for 5 minutes, allowing the flavors to meld.

   Time: PT5M

   Temperature: medium

9. Mash some chickpeas

   Using a masher or the back of a ladle, gently mash a handful of chickpeas in the pan to thicken the gravy. Cook for another 2 minutes.

   Time: PT2M

   Temperature: medium

10. Finish and serve

    Stir in the chopped coriander leaves, turn off the heat and serve hot with poori, chapathi, dosa or idli.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

8g