Punjabi Chana Masala with Homemade Chana masala powder

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.