Chana Masala is a delicious cuisine of north India and loved by people all over India. Its a spicy tempting curry which is made with white chickpeas which we generally call kabuli chana and cook with other Indian spices. This Chana masala is best served with Bhatura, Poori, Stuffed poori, Naan and even phulkas.
Here I have used one boiled potato as well as we love potato in every curry, its optional.
How to cook-
Soak white chickpeas in water overnight and then boil it with some salt in a pressure cooker until its soft.Strain it and keep aside.
Take a kadai/ pan and add oil, when its heated add bay leaf and cumin seeds, when it splutters add thinly sliced onion, ginger garlic paste, turmeric powder, kashmiri red chilli powder, chana masala, salt and mix it well and fry it until oil is separated from the masala then add chopped tomatoes and cook it in medium to low heat until the tomato is fully mashed and stir it continuously.
Now add the boiled potato cubes and boiled chickpeas and little tomato ketchup , now fry it for 5 minutes.Then add 2cups of water and cover the lid and cook it in medium heat. when the gravy is little thick add garam masala powder and sprinkle some chopped coriander leaves and switch off the flame.
Serve it hot and garnish with chopped coriander leaves.
Tips-
Here I have used one boiled potato as well as we love potato in every curry, its optional.
Ingredients-
- Boiled white chickpeas( kabuli chana)-2cup
- Boiled potato-1(cut into cubes)
- Tomato-1 large , chopped
- Onion-1 large, sliced
- Ginger garlic paste- 1 1/2tsp
- Green chilli-1-2
- Turmeric powder-1tsp
- Kashmiri red chilli powder-1tsp
- Chana Masala-1tsp
- Bay leaf-1
- Cumin seeds-1tsp
- Salt to taste
- Tomato ketchup-1/2tsp( for extra taste)
- Garam Masala powder-1/2tsp
- Coriander leaves- chopped for garnish
Soak white chickpeas in water overnight and then boil it with some salt in a pressure cooker until its soft.Strain it and keep aside.
Take a kadai/ pan and add oil, when its heated add bay leaf and cumin seeds, when it splutters add thinly sliced onion, ginger garlic paste, turmeric powder, kashmiri red chilli powder, chana masala, salt and mix it well and fry it until oil is separated from the masala then add chopped tomatoes and cook it in medium to low heat until the tomato is fully mashed and stir it continuously.
Now add the boiled potato cubes and boiled chickpeas and little tomato ketchup , now fry it for 5 minutes.Then add 2cups of water and cover the lid and cook it in medium heat. when the gravy is little thick add garam masala powder and sprinkle some chopped coriander leaves and switch off the flame.
Serve it hot and garnish with chopped coriander leaves.
Tips-
- Boiling chickpeas with little salt taste better.
- You can add little chatmasala for extra tangy taste.
- Check out my homemade chana masala powder recipe.
Woow....excellent....can i add a little spinach instead of potatoes to make it more colorful and also adding more nutrients to this recipe?
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