SOAK - 8 HOURS

firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.

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SOAKED CHANA

transfer the soaked chickpea to a pressure cooker.

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WATER - 3 CUP

add ¼ tsp baking soda, ¾ tsp salt and 3 cup water.

3

SIX WHISTLES

pressure cook for 5 to 6 whistles or until the chana is cooked well.

4

CUMIN - 1/4 CUP

firstly, in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper,  1 tsp clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp  fennel, 1 tsp shah jeera.

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ROAST - LOW FLAME

roast on low flame until the spices turn aromatic.

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DRIED RED CHILLI

further add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.

7

COOL COMPLETELY

cool completely and transfer to a mixi.

8

AAMCHUR - 2 TBSP

add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.

9

BLEND - FINE POWDER

blend to fine powder without adding any water

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CHANA MASALA POWDER

chole masala powder is ready. store in an airtight container for longer shelf life.

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GHEE - 2 TBSP

firstly, in a large kadai heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic.

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ONION - 1 CHOPPED

add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown.

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CHANA MASALA

further add in 1 tbsp of prepared chole masala and ½ tsp salt. saute on low flame until the masala turn aromatic.

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TOMATO PUREE - 2 CUP

now add 2 cup tomato puree and mix well. to prepare tomato puree, blend  two ripened tomatoes to a smooth paste without adding any water.

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OIL SEPERATES

saute until the oil separates from the masala paste.

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COOKED CHANA

now add in pressure cooked chana and mix well adjusting consistency as required.

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SIMMER - 10 MINUTES

cover and simmer for 10 minutes or until the flavours are well absorbed.

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READY TO EAT

finally, enjoy 2 tbsp coriander and enjoy chana masala with roti, puri or hot steamed rice.

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