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.
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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