Chana Masala

INGREDIENTS

For Cooking Chickpeas (If Using Dried Chickpeas)

• 1 cup dried chickpeas (or use 2 cups canned chickpeas)
• 3 cups water
• ½ tsp salt
• 1 small cinnamon stick (optional)

For the Masala (Gravy)

• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1 large onion (finely chopped)
• 2 tomatoes (pureed or finely chopped)
• 1 tbsp ginger-garlic paste
• 2 green chilies (slit)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp chana masala powder (optional)
• Salt to taste
• ½ cup water (adjust as needed)
• 1 tbsp chopped coriander leaves (for garnish)
• ½ tsp kasuri methi (dried fenugreek leaves, optional)

Recipe

Cook the Chickpeas:

-If using dried chickpeas, soak them overnight.

-Pressure cook with 3 cups of water, salt, and a cinnamon stick for about 5-6 whistles (or cook in a pot until soft).

-If using canned chickpeas, drain and rinse well.

Prepare the Masala:

-Heat oil or ghee in a pan.

-Add cumin seeds and bay leaf. Let them splutter.

-Add chopped onions and sauté until golden brown.

-Add ginger-garlic paste and green chilies. Sauté for a minute.

-Add chopped or pureed tomatoes and cook until the oil separates.

Add Spices:

-Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2 minutes.

Combine Chickpeas:

-Add the cooked chickpeas along with some of their cooking water.

-Mash a few chickpeas with a spoon to thicken the gravy.

-Let it simmer for 10 minutes, stirring occasionally.

Final Touch:

-Add garam masala, chana masala powder, and kasuri methi.

-Stir well and cook for 2 more minutes.

-Garnish with fresh coriander leaves.