Name: Chana Masala recipe by Sanika SN at BetterButter
Prep time: 10 min
Cook time: 59 min
Total time: 69 min
Yield: 4
Ingredients: 1 cup Dry Chickpeas Soaked overnight or you can use Canned boiled Chickpeas; 1 Medium Onion Finely Chopped; 2 Medium Tomatoes Pureed; 2 Tablespoons Ginger + Garlic Paste; 2-1/2 Heaped Tablespoons Chana Masala Powder; 2 Black Cardamoms; 1 Tablespoon Ready-made Tomato Puree; 3/4 Teaspoon Anardana Powder (Dry Pomegranate Powder); 1/2 Teaspoon Red Chilli Powder; 1/4 Teaspoon Garam Masala; 1 Teaspoon Curushed Kasuri Methi; Salt as per taste

Ingredients Serving: 4

1 cup Dry Chickpeas Soaked overnight or you can use Canned boiled Chickpeas
1 Medium Onion Finely Chopped
2 Medium Tomatoes Pureed
2 Tablespoons Ginger + Garlic Paste
2-1/2 Heaped Tablespoons Chana Masala Powder
2 Black Cardamoms
1 Tablespoon Ready-made Tomato Puree
3/4 Teaspoon Anardana Powder (Dry Pomegranate Powder)
1/2 Teaspoon Red Chilli Powder
1/4 Teaspoon Garam Masala
1 Teaspoon Curushed Kasuri Methi
Salt as per taste

Instructions

Rinse and soak chickpeas in water overnight.
In a pressure cooker, add soaked chickpeas and enough water and presurre cook for 10-15 whistles until chickpeas are tender soft but still retain its shape.
In a pan, heat oil and saute black cardamoms and ginger + garlic paste until raw smell goes away.
Now throw in chopped onions and saute till the onions turns translucent.
Now add tomato puree , readymade tomatoe puree (this is to get vibrant red color) and saute until oil starts leaving sides of the pan.
Add all dried spices and salt as per taste and give it a quick mix.
Now add cooked chana / chickpeas and and enough water to get the consisitency you need.
Cover and cook gravy on low heat.
Once cooked, gravy will thicken.
Add crushed kasuri meth and cook for another 2 minutes.
Garnish it with slit green chillies, coriander leaves. Serve hot with roti, kulchas, parathas, bhature or Naan.

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