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chana masala recipe
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5 from 277 votes

chana masala recipe | chickpea masala recipe | chana curry | chana masala curry

easy chana masala recipe | chickpea masala recipe | chana curry | chana masala curry
Course curries
Cuisine punjabi
Keyword chana masala recipe
Prep Time 15 minutes
Cook Time 30 minutes
Soaking Time 8 hours
Servings 5 Servings
Author HEBBARS KITCHEN

Ingredients

for pressure cooking:

  • 1 cup chickpea / chana
  • water for soaking
  • ¼ tsp baking soda
  • ¾ tsp salt
  • 3 cup water for pressure cooking

for chana masala powder:

  • ¼ cup coriander seeds
  • ¼ cup cumin / jeera
  • 2 tsp pepper
  • 1 tsp clove
  • 2 pod black cardamom
  • 2 inch cinnamon
  • 1 mace / javitri
  • 1 tsp fennel / saunf
  • 1 tsp shah jeera / caraway seed
  • 10 dried red chilli
  • 2 tbsp aamchur
  • 2 tbsp kasuri methi
  • 1 tsp turmeric

for curry:

  • 2 tbsp ghee / clarified butter
  • 3 pod cardamom
  • 1 bay leaf
  • 1 tsp cumin / jeera
  • 1 onion finely chopped
  • 1 chilli slit
  • 1 tsp ginger garlic paste
  • ½ tsp salt
  • 2 cup tomato puree
  • 2 tbsp coriander finely chopped

Instructions

pressure cooking chana:

  • firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.
  • transfer the soaked chickpea to a pressure cooker.
  • add ¼ tsp baking soda, ¾ tsp salt and 3 cup water.
  • pressure cook for 5 to 6 whistles or until the chana is cooked well.

chana masala powder preparation:

  • 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.
  • roast on low flame until the spices turn aromatic.
  • further add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.
  • cool completely and transfer to a mixi.
  • add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.
  • blend to fine powder without adding any water.
  • chole masala powder is ready. store in an airtight container for longer shelf life.

chana masala curry preparation:

  • firstly, in a large kadai heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic.
  • add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
  • further add in 1 tbsp of prepared chole masala and ½ tsp salt. saute on low flame until the masala turn aromatic.
  • 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.
  • saute until the oil separates from the masala paste.
  • now add in pressure cooked chana and mix well adjusting consistency as required.
  • cover and simmer for 10 minutes or until the flavours are well absorbed.
  • finally, enjoy 2 tbsp coriander and enjoy chana masala with roti, puri or hot steamed rice.