Punjabi Chana Masala
Thursday, April 02, 2015
Chana Masala is a very popular vegetarian dish throughout Northern India. It's an easy recipe, chickpeas and tomatoes are simmered with a mixture of garlic, ginger and spices.
Ingredients:
For Cooking Chickpeas:
1-1/2 cups White Chickpeas (kabuli Chana)
4 cups Water (for pressure cooking)
1 tsp Salt
Other Ingredients:
2-3 Green Chilis
1/4 tsp Garam Masala Powder
1/2 cup Water
2 tbsp Oil
Salt to taste
Ginger Julienne (for garnishing)
For Grinding:
5 Dry Red Chilis
4-5 Tomatoes (roughly chopped)
2 inch Ginger
5-6 Garlic Cloves
2 tbsp Corriander Seeds
Method:
Soaking and Cooking Chickpeas:
- Wash Chickpeas and soak them overnight. (Approximately 8-9 hours)
- Pressure cook Chana with a tsp of salt.
- Cook until 5-6 whistles.
- Drain the water and set aside.
For Grinding:
- In a blender add all the ingredients listed above in the grinder table and blend to a smooth paste.
- Do not add water as the tomatoes tends to leave enough water for blending.
Cooking Chana Masala:
- Heat oil in a pan and add the ground paste.
- Fry the masala paste for 5-6 minutes in medium to low flame until the oil tends to leave from the sides of the masala.
- Now add the green chilies, salt and a cup of water.
- Cook for 5 minutes.
- Add the boiled chana and simmer for 15 minutes on medium flame.
- Add the garam masala powder and cook for a minute or two.
- At last add the coriander leaves and serve hot with poori, naan and batura.
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