Restaurant-style CHANA MASALA | حمص ماسالا | चना मसाला रेसिपी | DECCAN’S PAKWAN
Ingredients
1. Chana: 250g
2. Onion (Chopped): 1 Big
3. Tomato Puree: 2
4. Green chilies: 3
5. Ginger & Garlic paste: 1 tsp
6. Oil : 3tbsp
7. Turmeric: 1tsp
8. coriander leaves: 2tbsp
9. Pink Salt:1tsp
10. Butter: 2tbsp
11. Lemon: half
For chana masala powder
1. Coriander seeds: 2tbsp
2. Cumin Seed: 2tbsp
3. Fennel Seed: 1tsp
4. Black Pepper:1tsp
5. Clove: 5
6. Cardamom: 2
7. Cinnamon(stick) : 2
8. ShahZeera: 1tsp
9. Dry Red Chili: 4
10. Amchur Powder: 1 tsp
11. Kashmiri Chili Powder: 1tsp
12. Black salt: ½ tsp
Process
1. Dry roast the items specified for Chana Masala Powder in a pan on low heat for 3 mins till the items are roasted and allow them to cool.
2. Transfer to a grinder and grind it into a powder.
3. Soak chana in water overnight or to cook the same day soak them in warm water for at least 5-6hrs
4. In a Pressure cooker add Soaked chole, Baking Powder, Turmeric 3 cups of Water & close the lid pressure cook for 4-5 Whistles.
5. Heat oil & butter in a pan add whole garam masala, cumin seed Sautee’ for a min on a low flame.
6. Add chopped onion to it and sauté till they are brown, add green chili Ginger-garlic paste to it and sauté for a couple of minutes.
7. Add Chana masala powder 1tsp to it and sauté add salt & Tomato Puree mix well & cook till oil separates.
8. Add Cooked chana to the mixture and mix well Add the reserved water depending on the gravy you need,
9. Cover & cook for 5-6 minutes on a low flame and add Coriander leaves, Mix well.
10. Chana Masala with homemade masala powder is ready.
11. Serve it with bhature, puri, or chapatti with sliced onion and lemon wedge by the side
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