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  • Rashmeet Kaur
  • Editorial, 19 Mar 2022, 09:48 IST

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

Chickpeas are packed with protein and are also enriched with calcium, iron, phosphorous, fibre, and potassium.
author-profile
  • Rashmeet Kaur
  • Editorial, 19 Mar 2022, 09:48 IST
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chana masala easy recipe must try at home main

One of the most difficult tasks for modern cooks is to strike a balance between taste and nutrition, especially when we talk about vegetarian food, don’t you think?

So, today we have got a delicious recipe for you made from the very versatile and easy to cook ingredient - Chickpea.

If you are confused over what to cook for lunch or dinner, then, you’ve got to try this quintessential Punjabi superstar recipe of Chana Masala. This easy curry dish can be made with white chickpeas, onions, tomatoes, spices, and herbs. It is spicy and also tangy in taste.

What are you waiting for? Let’s get started!

How To Make?

  • Take 300 grams of chickpeas and soak them overnight.
  • Then, strain them and add them into a pressure cooker followed by adding a knotted muslin cloth filled with tea and then add bay leaves, cinnamon, and black cardamom.
  • Add a pinch of salt and baking soda to the cooker. 
  • Start cooking the chana at the medium flame in the pressure cooker for 3-4 whistles. 
  • After that, strain the chickpeas from the pressure cooker and keep the water aside.
  • Next, take 4 medium-sized tomatoes, 5 medium-sized onions, 15-20 garlic cloves, 1 piece of ginger, and 2 green chillies. 
  • Grind the onions into a paste and also prepare a tomato puree. Similarly, grind garlic, ginger, and green chillies and make a paste. Keep these ingredients aside.
  • Next, make a masala mixture by adding turmeric powder, coriander powder, chana masala, red chilli powder, dried fenugreek leaves, and black salt to a small bowl. Then, add some water and mix all the ingredients well.
  • Now, take a kadhai and add 2-3 tablespoons of cooking oil.
  • Once the oil heats, add cumin seeds and bay leaves followed by adding the ginger, garlic, and chilli paste. Stir well.
  • Add the onion paste to the kadhai and stir it continuously.
  • Then, add the masala mixture and the tomato puree. Mix the ingredients well on high flame for 3-4 minutes. 
  • Add salt as per your taste and once the dish starts to release oil, add the boiled chickpeas.
  • Stir the chana mixture well for 1-2 minutes on high flame.
  • Next, 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.
  • Finally, garnish your delicious chana masala with sliced onion and fresh coriander leaves and serve hot!

How To Make Chana Masala Recipe Card

Chana Masala is a curry dish that is made with white chickpeas, onions, tomatoes, spices, and herbs.

Total Time :
45 min
Preparation Time :
15 min
Cooking Time :
30 min
Servings :
5
Cooking Level :
Medium
Course:
Main Course
Calories:
175
Cuisine:
Indian
Author:
Rashmeet Kaur

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

Instructions

Step 1
Start by taking 300 grams of chickpeas and soaking them overnight in water.
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.
Step 3
Take a small piece of muslin cloth and put 1 tablespoon of tea into it. Then, tightly knot that piece of cloth.
Step 4
Now, add the knotted cloth into the pressure cooker. This trick will add colour to the dish.
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.
Step 6
Then, add a pinch of salt and baking soda to the cooker. Adding baking soda will make the chana soft.
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.
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.
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.
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.
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.
Step 12
Add 1-2 teaspoons of water into the bowl. Mix the ingredients well to form a paste.
Step 13
Next, take a kadhai and add 2-3 tablespoons of cooking oil.
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.
Step 15
Now, add the onion paste to the kadhai and stir it continuously till the mixture starts to change its colour.
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.
Step 17
Add salt as per your taste and let the dish cook for a minute.
Step 18
Once the masala releases the oil, then, add the boiled chickpeas. Stir them well for 1-2 minutes on high flame.
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.
Step 20

serve chana masala with bhatura

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