Chana Masala is a favourite side dish of one and all. It is from North Indian cuisine but popular in all regions of India. It pairs well with rice as well as any Indian flat bread.

Chana Masala is made in various ways, some make it without onion and garlic while a few like it dry as Pindi Chana.

Today’s recipe is an authentic chick pea curry , the masala is prepared and used in it. Thus, it is flavoursome with the fragrance of fresh spices.

chana masala

 Chana Masala / Authentic Chick Pea Curry

Ingredients:

• 1 cup Chana or Chick Pea
• 2 onion
• 4 tomato
• 1 inch ginger
• 4 cloves garlic
• 1 tablespoon oil
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric powder
• 1 teaspoon chilly powder
• 1 teaspoon coriander powder
• 1/2 teaspoon anardana
• salt

For the chana masala powder:

• 1/2 teaspoon pepper
• 2 black cardamom
• 4 cloves
• 2 bay leaf
• 1/4 inch cinnamon

For garnishing:

• fresh coriander
• lemon pieces

Method:

1. Soak chana for 8-10 hours or overnight.
2. Cut onion, blanch the tomato.
3. Pressure cook chana with a tea bag in it.
4. Dry roast the spices under “For the Chana Masala Powder” for two minutes on a low flame. Keep tossing them.
5. Once it cools, grind to a powder.
6. Make a puree of tomato, onion, ginger and garlic.
7. Take oil in a pan, add cumin. Once it splutters, put tomato puree and saute it.
8. After sometime, add turmeric powder, chilly powder, anardana, coriander powder and the spice mix. Put a little water and mix thoroughly. Let the flavours amalgamate
9. Add salt and water to it. Adjust the quantity of water as per the desired consistency.
10. Once the pressure releases, remove the boiled chana. Mash a few of them.
11. Put the boiled chana and the mashed mixture to it. This gives volume to the gravy.
12. Let boil for sometime.
13. Garnish with fresh coriander.
14. Chana Masala is ready to serve.

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5 from 3 votes

Chana Masala (Authentic Chick Pea Curry)

Chana Masala is tasty and makes a tasty meal anytime. The flavours of fresh pound spices makes it delicious.

Course Breakfast, brunch, lunch box, lunch ideas

Cuisine north indian

Keyword authentic chick pea curry, chana masala, chana masala powder

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Soaking time 10 hours hours

Total Time 11 hours hours

Servings 6 people

Author Jayashree

Equipment

• pressure cooker
• pan
• perforated ladle
• plain ladle

Ingredients

• 1 cup chana / chick pea
• 2 onion
• 4 tomato
• 1 inch ginger
• 4 cloves garlic
• 1 tbsp oil
• 1 tsp cumin
• 1/2 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• salt

For Chana Masala Powder

• 1/2 tsp pepper
• 2 black cardamom
• 4 clove
• 2 bay leaf
• 1/4 inch cinnamon

Instructions

• Soak chana for 8-10 hours or overnight.
• Pressure cook chana for three whistles with a tea bag in it.
• Cut onion, blanch the tomato
• Dry roast the spices under "For the Chana Masala Powder" for two minutes on a low flame. Keep tossing them.
• Once it cools, grind to a powder.
• Make a puree of tomato, onion, ginger and garlic.
• Take oil in a pan, add cumin. Once it splutters, put tomato puree and saute it.
• After sometime, add turmeric powder, chilly powder, anardana, coriander powder and the spice mix.
• Put a little water and mix thoroughly. Let the flavours amalgamate.
• Add salt and water to it. Adjust the quantity of water as per the desired consistency.
• Once the pressure releases, remove the boiled chana. Mash a few of them.Put the boiled chana and the mashed mixture to it. This gives volume to the gravy.Let boil for sometime.Garnish with fresh coriander. Chana Masala is ready to serve.

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