Chana Masala

I have tried to replicate the recipe of the chana masala which I often have at a pakistani restaurant. It is cooked in very less spices, yet full of flavors. The secret of a good chana masala lies in the slow cooking method of chickpeas along with spices for hours, chickpeas should look firm and in shape but when you have it, they should melt in the mouth.





Serves: 3 to 4
Soaking time: overnight
Preparation time: Chickpeas cooked in pressure cooker for 20 minutes.
Cooking time: 30 to 40 minutes


Ingredients:

• 1 cup chickpeas
• 1 large onion sliced
• 1/2 tsp ajwain seeds (carom seeds)
• 1 tsp whole cumin
• 2 tsp coriander powder
• 1 tsp red chili powder
• 1 tbsp finely chopped or grated ginger
• 2 tsp black pepper powder
• 2 tbsp any brand chana masala powder
• 1/4 cup chopped coriander leaves
• Salt
• 4 to 5 tbsp cooking oil

Method:

1. Wash and soak the chickpeas overnight. Cook the chickpeas in pressure cooker with a pinch of salt. (some chana masala powders have too much salt)
2. Once the chickpeas are cooked, add chana masala powder and cook on slow flame for 15 to 20 minutes. Add salt if needed.
3. Heat oil in another saucepan. Add ajwain seeds, whole cumin and grated ginger. Fry for 10 seconds and add chopped onion and fry till light golden.
4. Then add 2 tsp coriander powder and 1 tsp chili powder and fry for 1 minute on low flame. (Keep a close look as the spices might burn.)
5. Add the cooked chickpeas along with all the liquid to the fried onion. Cover and cook on low flame for 30 to 40 minutes till the water is reduced slightly with a nice gravy like texture. 
6. Check the salt and spice and adjust accordingly. If you want more spicy, then add more black pepper powder.
7. Serve hot with puri or paratha.