> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Chana Masala Recipe
| | |
| ---------------- | ---------- |
| **Prep time** | 15 min |
| **Cook time** | 30 min |
| **Soaking Time** | 8 hr |
| **Serves** | 5 servings |
## 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:
1. firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.
2. transfer the soaked chickpea to a pressure cooker.
3. add ¼ tsp baking soda, ¾ tsp salt and 3 cup water.
4. pressure cook for 5 to 6 whistles or until the chana is cooked well.
### chana masala powder preparation:
1. 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.
2. roast on low flame until the spices turn aromatic.
3. further add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.
4. cool completely and transfer to a mixi.
5. add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.
6. blend to fine powder without adding any water.
7. chole masala powder is ready. store in an airtight container for longer shelf life.
### chana masala curry preparation:
1. firstly, in a large kadai heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic.
2. add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
3. further add in 1 tbsp of prepared chole masala and ½ tsp salt. saute on low flame until the masala turn aromatic.
4. 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.
5. saute until the oil separates from the masala paste.
6. now add in pressure cooked chana and mix well adjusting consistency as required.
7. cover and simmer for 10 minutes or until the flavours are well absorbed.
8. finally, enjoy 2 tbsp coriander and enjoy chana masala with roti, puri or hot steamed rice.
## 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.
## Pressure cooking chana
1. firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.
2. transfer the soaked chickpea to a pressure cooker.
3. add ¼ tsp baking soda, ¾ tsp salt and 3 cup water.
4. pressure cook for 5 to 6 whistles or until the chana is cooked well.
## Video
## Notes
* firstly, adjust the amount of chana masala powder depending on spice level.
* also, adding soda while pressure cooking chole helps to cook faster.
* additionally, saute the masala on low flame to prevent from burning.
* finally, **chana masala recipe** tastes great when cooked in ghee.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/chana-masala-recipe-chickpea-masala/](https://hebbarskitchen.com/chana-masala-recipe-chickpea-masala/)
2. transfer the soaked chickpea to a pressure cooker.
3. add ¼ tsp baking soda, ¾ tsp salt and 3 cup water.
4. pressure cook for 5 to 6 whistles or until the chana is cooked well.
## Video
## Notes
* firstly, adjust the amount of chana masala powder depending on spice level.
* also, adding soda while pressure cooking chole helps to cook faster.
* additionally, saute the masala on low flame to prevent from burning.
* finally, **chana masala recipe** tastes great when cooked in ghee.