• Chana-Masala-PlatterJoy

Chana Masala

Ask a North Indian about Chana Masala and all you will hear is “mmmm”. This vegetarian dish is a hot favorite of many of us. We team it up with rice, paratha, rotis, naans, bhatures and possibly everything.

Recipe Rating

  • (5 /5)
  • (6 Rating)

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Instructions

  • 1. Soak the chickpeas in water overnight. Wash them, and boil them with a teaspoon of Salt for about 30 minutes or until they turn soft. (Many would say that boiling with salt may increase the cooking time but I haven’t experienced that so far. They cook well in time and also you can feel the salt till the core of the chickpeas which make them taste better than those without salt.) After the Chickpeas are boiled, drain the water and keep the peas aside.
  • 2. Heat Oil in a pan and add Cumin seeds, Bay leaves, Cinnamon Sticks, Cloves and Cardamoms till they turn Golden Brown. Now add the diced Onions and cook till they turn soft. Now, in goes the ginger garlic paste and let it cook for about 2 to 3 minutes.
  • 3. After this, add the Coriander Powder, Black Pepper Powder, Turmeric Powder and the Red Chili Powder. Stir for a minute and then add the tomatoes. Lower the flame and let the spices cook in the tomatoes for about 10 minutes. Cover the pan with the lid and keep stirring in between at an interval of 2 minutes for even cooking.
  • 4. Now, after the spices are well cooked, add the boiled Chickpeas and a little salt to suit your taste. Mix well and the Chana Masala is ready to be served. I avoid adding water to it as the onions and tomatoes blend well during cooking and give it a great texture. Serve hot with Paranthas, Indian Breads, Naans or anything of your choice. Garnish with Coriander leaves or Mint Leaves.

About Chef

Nidhi

Hi, I am Nidhi. Professions like a Chef or a Restaurateur might right now cross your mind but I am none of them. Food intrigues me and I grew up ...