Hello friends, chana masala or chole masala recipe is a authentic Punjabi dish made of chickpeas in gravy. Best served with bhatura or naan, chole batura is popular in North India. I like my chana masala to have a spicy and sour flavour (chatpata khatta masala) which is best achieved by adding homemade chana masala powder. 

Though readymade chana masala powder is very easily available in market by various brands like MDH etc...but freshly done homemade chana powder gives a distinct flavour to the gravy. I am sharing both the recipes of the gravy as well as the masala. Do check it out



Here is the video recipe for easy reference:


Ingredients of Chana Masala Gravy: 

White Chana (Chickpea) - 2 cup 
Chopped Onion - 1 cup 
Chopped Tomato - 1.5 cup 
Chopped Ginger Garlic - 2 tsp 
Cumin (Zeera) - 1 tsp 
Salt - As per taste 
Red Chili powder, Turmeric Powder - 1 tsp each 
Chana Masala Powder - 2 tbsp 
Cooking soda - a pinch
Cooking Oil -2 tsp

Method:
1. Soak chana for sufficient water for 2-3 hours. Once soaked, coat with soda and boil chana with 1 tsp oil and salt.
2. For gravy masala, heat oil and saute zeera, ginger garlic, onions. Add in chana masala and cook for 15-20 on low flame by adding little water in masala.
3. Add all spices and cook again for few minutes. Add in tomato and continue cooking till masala leaves the sides of the kadai.
4. Add the prepared masala in cooked chana. Mix well and cook for 5 more minutes.
5. Serve with bhatura or naan. 

Homemade Chana Masala Powder




Ingredients of Chana Masala Powder:

Chana Dal (Bengal Gram) - 3/4 cup 
Anardana (Dry Pomegranate Seeds) - 2 tbsp 
Javitri (Mace) - 3 pcs
 Laung (Clove) - 1 tsp 
Moti Elaichi (Black Cardamom) - 6-7 pcs 
Chhote Elaichi (Green Caramom) - 10-12 pcs 
Phool (Star Anise) - 2 pcs 
Zeera (Cumin Seeds) - 2 tbsp 
Dhaniya (Coriander Seeds) - 2 tbsp 
Amchur (Dry Mango Powder) - 2 tsp 
Ajwain (Carom Seeds) - 2 tsp 
Pudina (Dried Mint) - 1 tsp 
Kali Mirch (Black Pepper) - 1 tsp 
Hing (Asfoetida) - 1/2 tsp 
Kala Namak (Rock Salt) - 3 tsp 
Dried Ginger Powder - 1 tsp, 
Kasturi Methi (Dried Fenugreek)- 3 tsp

Method:
1. Dry roast chana dal and anardana till crisp. Cool down completely.
2. Grind all the ingredients in a mixer grinder jar to form powder. 
 


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