Chana Masala is a gravy made out of chickpeas. It is a popular vegetarian gravy that pairs well with naan / roti. Mom makes Maharastrian style Chole Masala with coconut and ground whole spices. We make chana masala with dry chickpeas. Chickpeas are soaked overnight and pressure cooked until they are tender. Then they are cooked in spicy aromatic whole spices paste and onions. However, you can use readily available canned chickpeas too
1 Cup Dry Chickpeas ( Soak overnight in tap water )
2 Whole Red Chillies
1 Tablespoon Coriander Seeds
1/2 Inch Long Cinnamon Stick
2 Green Cardamom
1 Black Cardamom
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Fennel Seeds
1 Medium Sized Onion finely chopped
1 Medium Sized Tomato finely chopped
1 Teaspoon Ginger Garlic Paste
1 Bay Leaf
5 Curry leaves
Salt to Taste
2. Dry Roast all the whole spices on medium flame until you smell nice aroma of spices. Add coconut bits and roast for 5 more minutes on low flame. Stir often , otherwise coconut might burn. Cool completely and grind it to fine paste along with 2 tablespoon water
3. In a pan, heat oil. When the oil is hot, add bay leaf , Curry Leaves and fry for 10 seconds
4. Then add onions and fry until they are soft
5. Add ginger garlic paste and fry until oil leaves from the mixture
6. Add tomatoes and fry until tomatoes are mushy
7. Add the coconut and whole spices paste we prepared at step number 2
8. Fry nicely for 5 minutes
9. Now add boiled chana along with the water it has been cooked to the pan
10. Add salt and cook on medium flame until the gravy has reached the required consistency
11. Garnish with chopped cilantro leaves and serve hot with roti / naan / steamed rice
Ingredients
1 Cup Dry Chickpeas ( Soak overnight in tap water )
Make Roasted Whole Spices Paste
1/2 Cup Coconut bits2 Whole Red Chillies
1 Tablespoon Coriander Seeds
1/2 Inch Long Cinnamon Stick
2 Green Cardamom
1 Black Cardamom
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Fennel Seeds
For the Gravy :
2 Tablespoon Oil1 Medium Sized Onion finely chopped
1 Medium Sized Tomato finely chopped
1 Teaspoon Ginger Garlic Paste
1 Bay Leaf
5 Curry leaves
Salt to Taste
Directions :
1. If you are using canned chickpeas, you can skip this Step. Soak chickpeas in regular tap water over night. Pressure cook for 5 whitles along with 1/4 Teaspoon of salt and 1/2 Cup water
2. Dry Roast all the whole spices on medium flame until you smell nice aroma of spices. Add coconut bits and roast for 5 more minutes on low flame. Stir often , otherwise coconut might burn. Cool completely and grind it to fine paste along with 2 tablespoon water
3. In a pan, heat oil. When the oil is hot, add bay leaf , Curry Leaves and fry for 10 seconds
4. Then add onions and fry until they are soft
5. Add ginger garlic paste and fry until oil leaves from the mixture
6. Add tomatoes and fry until tomatoes are mushy
7. Add the coconut and whole spices paste we prepared at step number 2
8. Fry nicely for 5 minutes
9. Now add boiled chana along with the water it has been cooked to the pan
10. Add salt and cook on medium flame until the gravy has reached the required consistency
11. Garnish with chopped cilantro leaves and serve hot with roti / naan / steamed rice
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