Learn How To Make Restaurant-Like Chana Masala At Home!

Ingredients

• 300 grams of chickpeas
• 1 tablespoon of tea
• 2 bay leaves (Tej patta)
• 1 piece of cinnamon
• 1 black cardamom
• 1/2 teaspoon of cumin seeds
• 1 teaspoon of turmeric powder
• 2 teaspoons of coriander powder
• 4 teaspoons of chana masala
• 1/4th teaspoon of red chilli powder
• 1 teaspoon of dried fenugreek leaves (kasuri methi)
• 1/2 teaspoon of black salt
• A pinch of baking soda
• Salt to taste
• 4 medium-sized tomatoes
• 5 medium-sized onions
• 15-20 garlic cloves
• 1 piece of ginger
• 2 green chillies
• 2-3 tablespoons of cooking oil
• Water as required

Step

1. Step 1:

   Start by taking 300 grams of chickpeas and soaking them overnight in water.

2. Step 2:

   After 8-9 hours, strain the chana and put them into a pressure cooker followed by adding some water, just enough to cover all the chickpeas.

3. Step 3:

   Take a small piece of muslin cloth and put 1 tablespoon of tea into it. Then, tightly knot that piece of cloth.

4. Step 4:

   Now, add the knotted cloth into the pressure cooker. This trick will add colour to the dish.

5. Step 5:

   After that, add bay leaves, cinnamon, and black cardamom. Make sure to break the black cardamom before adding it to the pressure cooker.

6. Step 6:

   Then, add a pinch of salt and baking soda to the cooker. Adding baking soda will make the chana soft.

7. Step 7:

   Close the lid of the pressure cooker and start cooking the chana at medium flame for 3-4 whistles. Then, set it aside to let the pressure release slowly.

8. Step 8:

   Once the pressure has released, open the lid and take out the knotted cloth filled with tea. Then, strain the chickpeas from the pressure cooker and take out the bay leaves. But don’t forget to keep the drained water in another bowl and set it aside.

9. Step 9:

   After that, take 4 medium-sized tomatoes, 5 medium-sized onions, 15-20 garlic cloves, 1 piece of ginger, and 2 green chillies.

10. Step 10:

    Roughly chop the tomatoes and onions into small pieces followed by grinding onions into a paste and preparing tomato puree. Similarly, grind garlic, ginger, and green chillies and make a paste. Keep these ingredients aside.

11. Step 11:

    Now, take a small bowl and add 1 teaspoon of turmeric powder, 2 teaspoons of coriander powder, 4 teaspoons of chana masala, 1/4th teaspoon of red chilli powder, 1 teaspoon of dried fenugreek leaves, and 1/2 teaspoon of black salt.

12. Step 12:

    Add 1-2 teaspoons of water into the bowl. Mix the ingredients well to form a paste.

13. Step 13:

    Next, take a kadhai and add 2-3 tablespoons of cooking oil.

14. Step 14:

    Once the oil starts to heat, add 1/2 teaspoon of cumin seeds and the same bay leaves that we took out earlier. Then, add the ginger, garlic, and chilli paste that we prepared earlier. Stir well.

15. Step 15:

    Now, add the onion paste to the kadhai and stir it continuously till the mixture starts to change its colour.

16. Step 16:

    Add the masala mixture that we prepared earlier followed by adding the tomato puree. Mix the ingredients well on high flame for 3-4 minutes.

17. Step 17:

    Add salt as per your taste and let the dish cook for a minute.

18. Step 18:

    Once the masala releases the oil, then, add the boiled chickpeas. Stir them well for 1-2 minutes on high flame.

19. Step 19:

    Now, add the water that we kept aside earlier and if required, then, add plain water. Mix the ingredients well and cook the chana on a medium flame for 5-6 minutes.

20. Step 20:

    Finally, your delicious chana masala is ready. Garnish it with sliced onion and fresh coriander leaves and serve with crispy bhatura or poori.