Chana Masala

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Yields1 ServingPrep Time9 hrs 5 minsCook Time30 minsTotal Time9 hrs 35 mins

For Soaking:
 2 ½ cups Water for soaking
For Cooking:
 1 medium-sized finely chopped Onion
 2 medium-sized finely chopped Tomatoes
 4 finely chopped Garlic cloves
 2 finely chopped Green Chillies
 1 pinch Asafoetida
 1 cup Water
 Salt as per taste
 1 tbsp finely chopped Coriander Leaves for garnish
Method:
1

Soak the kala chana for 8-9 hours or overnight.

2

Place a pressure cooker on low flame and add oil to the vessel.

3

Once the oil is hot, add cumin seeds and asafoetida. Let them cook until the cumin stops sizzling.

4

Now add the garlic and chilli. Cook them until the garlic doesn’t smell raw.

5

Now add the onion, salt, and turmeric and mix it all. Cook it until the onion becomes translucent.

6

Now add the tomatoes and let them cook until they release oil from the sides.

7

Add the regular chili powder and garam masala powder and let it cook for 3-4 minutes.

8

Until then strain the kala chana and add them to the pressure cooker once the masalas are cooked.

9

Add the water and close the lid. Let it cook on low flame for 4-5 whistles. Don’t try to open the cooker lid immediately after you switch off the stove. Let it rest for 5-10 minutes or until the pressure goes down.

10

Transfer the Chana Masala to a serving bowl and garnish it with coriander leaves.

11

Serve it hot with rice and a side of lime.

Ingredients

For Soaking:
 2 ½ cups Water for soaking
For Cooking:
 1 medium-sized finely chopped Onion
 2 medium-sized finely chopped Tomatoes
 4 finely chopped Garlic cloves
 2 finely chopped Green Chillies
 1 pinch Asafoetida
 1 cup Water
 Salt as per taste
 1 tbsp finely chopped Coriander Leaves for garnish

Directions

Method:
1

Soak the kala chana for 8-9 hours or overnight.

2

Place a pressure cooker on low flame and add oil to the vessel.

3

Once the oil is hot, add cumin seeds and asafoetida. Let them cook until the cumin stops sizzling.

4

Now add the garlic and chilli. Cook them until the garlic doesn’t smell raw.

5

Now add the onion, salt, and turmeric and mix it all. Cook it until the onion becomes translucent.

6

Now add the tomatoes and let them cook until they release oil from the sides.

7

Add the regular chili powder and garam masala powder and let it cook for 3-4 minutes.

8

Until then strain the kala chana and add them to the pressure cooker once the masalas are cooked.

9

Add the water and close the lid. Let it cook on low flame for 4-5 whistles. Don’t try to open the cooker lid immediately after you switch off the stove. Let it rest for 5-10 minutes or until the pressure goes down.

10

Transfer the Chana Masala to a serving bowl and garnish it with coriander leaves.

11

Serve it hot with rice and a side of lime.

Chana Masala
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