Chana masala with step by step pictures. Chana masala is a very popular and healthy dish prepared with kala chana (black chickpea). It’s easy, simple, delicious and made using basic ingredients which is easily available in our pantry. Boiled chickpea further cooked in with onion, tomato and basic spice ingredients and tuned it into a flavorful dry curry.
This kala chana masala can be made in dry or curry version but I personally love to make it as dry curry. Chickpea Soya Curry is again one of my personal curry. It can be served with steamed rice, any Indian flat breads and even good with flavoured rice like jeera rice and ghee rice.
A fuss free and super easy recipe. We just need to soak the kala chana for 5-6 hours or best is soak overnight and followed by pressure cooking it before making the chana masala. Press ure cooking will hasten the cooking process.
It is a good source of protein. Low in fat, high in dietary fiber and rich in vitamins and minerals, black chickpeas can indeed be a healthy addition to your diet.
So let’s head on to the recipe. Please do try this easy recipe and do let me know in the comments below how it turned out for you.
Preparation time : 10 mins
Cooking time : 20 mins
Serves : 3
Ingredients for Chana Masala :
Chickpeas – 1 cup soaked
Cumin seeds – ¼ tsp
Green Chilly – 1 chopped and 1 cut into thin slit
Bay leaf – 1 small
Onion – 1 medium coarsely grounded
Ginger garlic paste – 1½ tsp
Tomato – 1 medium chopped
Turmeric – 1 tsp
Chilly powder – 1 tsp
Garam masala powder – 1 tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Amchur powder – ¼ tsp
Tea – ½ tsp
Oil – 3 tsp
Salt to taste
Water as required
First boil the tea leaf in 1 cup water for few mins. Strain and keep aside.
Take the soaked Chickpeas in a pressure cooker, add little salt, add the strained tea, and pressure cook for 3-4 whistles. Let the pressure release, take out the chickpeas and retain the water if any.
Heat oil in a pan. Add the onion, chopped green chilly, ginger garlic paste and fry for 2 mins.
Add the tomatoes and fry till it turns mushy.
Now add the powdered masalas and fry for 2 mins.
Add the cooked chole and mix well with the masalas and fry for few mins.
Add the retained water and add little water if required and cook for around 5 mins. Adjust the gravy consistency as required.
In a sauce pan heat 1 tsp oil. Add the cumin seeds and slit green chilly and let it sizzle.
Pour the tadka over the chana masala and cook for a min or two and take off the heat.
Thank you for stopping by my blog. I hope you liked the recipe. Please do share your valuable feedbacks, I would love to hear from you all. Happy cooking!