Chana Masala - Quick and Easy

I wish my stove came with a Save As button like Word has. That way I could experiment with my cooking and not fear ruining my dinner.
― Jarod Kintz

 


The growing up years were filled with my mom's version of chana masala. A very south indian version, but I love it. I also remember having Kusum Mami's punjabi version of chana and fell flat for Punjabi food. Give me any punjabi curry and I would happily drink them up.

The below recipe is easy and perfect for a weekday dinner. The curry is full of flavor and is mildly spiced. 

 

 Ingredients 

For pressure cooking the chickpeas:

    1 cup - dry chickpeas/chole/white chana soaked overnight
    4 cups - water
    1 - Onion, sliced long
    1-2 - Black cardamoms
    5-6 - Cloves
    1 - Bay leaf
    6-7 - Garlic cloves, finely chopped
    1 tsp - Cumin/jeera
    1 tsp - Carom seeds/ajwain
    salt as required

Sauting :

    Onion - 1 finely chopped
    Tomatoes -2  finely chopped
    Green chilies - 2 slit
    Chana Masala powder - 1 tsp ( I used Readymade Chana Masala)
    Oil - 2 to 3 tbsp

Powders to be added to the curry at the end :

    Punjabi garam masala powder or garam masala powder - ¾ tsp
    Dry mango powder/amchur -  ½ to 1 tsp

How I made it : 

 

1. Rinse the chickpeas well. Soak in enough water overnight or for 8-9 hours.Drain the soaked chickpeas.
2. In a pressure cooker, add the chickpeas, sliced onions, black cardamoms, cloves, bay leaf, chopped  garlic, cumin, carom seeds and salt.
3. Pressure cook the chickpeas/chole for 20-25 minutes on a medium to high flame.
4. Heat oil in a pan. Add the chopped onions & saute them till translucent. Then add the tomatoes and green chilies.
5. Saute till the tomatoes soften and till the oil start to leave the sides. Add the readymade channa masala and mix well.
6. To this add the cooked chickpeas and simmer for 10 minutes till the gravy thickens.Mash a few chickpeas with the ladle to thicken the gravy.
7. Adjust the curry consistency as you like it.Add more water if required.
8. Add garam masala powder and dry mango powder. Make sure you add these powders at the very end.
9. Check the seasoning and add more salt, garam masala if required.
10. Serve hot with rice or roti.

Note : The actual recipe did not call for the ready-made chana masala. The color of the curry was on the lighter side, so I freaked out as usual and added my own touch. 

Recipe Source : From Here.