Nayab Chana Masala
- luvlittlehearts
- Oct 13, 2016
- 2 min read
Ingredients:
Chickpeas (chana) – 2 cups
Tomatoes, chopped – 2
Onion, ginger-garlic paste – 1 cup
Tamarind paste – 2 tbsp
Cumin seeds – 1 tsp
Whole garam masala 1 piece each (cinnamon stick 1, bay leaf 1, 2 cloves, 1 black cardamom)
A pinch of asafoetida / hing
Red chili powder – 1 ½ tsp
Garam masala powder -¼ tsp
Chana masala (optional) – 2 tbsp
Fresh coriander leaves for garnishing
Salt to taste
Oil – 2 tbsp
Kasuri methi / dried fenugreek leaves – 1 tbsp
Sugar (optional) – 2 tsp
Method: Soak chickpeas into water for 7-8 hours or overnight. In the morning wash them with fresh water and pressure cook with salt and whole garam masala (bay leaf, black cardamom, cloves, cinnamon stick). Cover the lid and pressure cook till the pressure cooker whistles 3-4 times. Reduce heat to low and cook it on low heat for 15 minutes. Remove from heat and let the cooker cool down. When the cooker has cooled off, open the lid and pour into a bowl. Now slightly mash the chickpeas with the back of ladle. Heat oil in a pan and add the cumin seeds, asafoetida and let them splutter. Add onion, ginger-garlic paste and saute for 4-5 minutes. Now add chopped tomatoes and cook until it oozes oil. When puree is cooked, add tamarind paste with chili powder, chana masala and salt. Stir well and add boiled chickpeas with a cup of water and cook on high heat for 2 minutes. Reduce heat and add kasuri methi and garam masala powder and mix well. Cook on low heat for at least another 30 minutes. Cooking on low heat would make it more flavorous, however, if you are in hurry cook for at least 15 minutes on medium heat. Garnish with fresh coriander leaves. Serve hot with any of your favorite bread or rice. Enjoy!
Happy Cooking!
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