Chana masala(chickpeas Gravy)

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Chana masala needs no introduction .It is one of the most popular Indian dishes, whether it's in India or in the western world.


This recipe is pretty basic and straight forward,if you like cooking Indian food,then you most likely will have all these spices at home.

Chana masala( Chickpeas Gravy)

Soaking time - 6 to 7 hrs

Preparation time - 10 min

Cooking time - 20 min

Serves - 4 to 5

Ingredients

White Chickpeas/ konda kadala - 1 cup

Onion - 2( roughly cut)

Tomato - 2 ( roughly cut)

Ginger - 1 inch

Garlic - 4 to 5

Chilly powder- 1 tsp

Turmeric powder-1/2 tsp

Kashmiri chilly powder - 1 tsp( optional)

Garam masala- 1 tsp

Salt - to taste

Oil-1tsp

Star anise-1

Cloves - 1

Bay leaf-1

Cardamom- 1 inch

Ghee - 1 tsp

Coriander leaves - to garnish



Method

Soak the chickpeas in 6 to 7 hrs.

Then drain the water and transfer the soaked chickpeas to a pressure cooker along with 1/2 teaspoon salt.


Cook on high heat for 5 whistles.Let the pressure release naturally.

Take the mixie jar , add the onion,tomato,garlic,ginger and grind the paste form .


Heat a pan over medium heat .once hot, add the oil and then add the whole spices- bay leaf, cardamom, cloves, star anise.


Add the grinding paste and cook the medium flame.


Add the chilly powder, turmeric powder , kashmiri chilly powder.

Mix well properly.dry in the water in 10 minutes.


Then add the chickpeas with add the same boiling water.


Then add the salt.already you add the chickpeas boiling time.so adjust to add the salt.

Cover the pot with a lid, set heat to medium-low and let it simmer for 10-15 minutes for the flavors to mix-in.

Add the crushed kasthuri methi and garam masala.



Transfer the bowl .Then add the ghee or butter and to garnish the coriander leaves.










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