This document provides a recipe for chana masala, a popular Punjabi dish made with chickpeas and spices. It lists the ingredients and provides instructions for cooking the chickpeas, making a tomato and spice puree, sautéing onions and the puree, adding boiled chickpeas and water, simmering the mixture, and serving over rice or flatbread. The recipe yields a delicious, easy to make chana masala that can be eaten as is or in popular street food combinations like chana kulcha or chana batura.
1. A fantastic and easy to cook recipe, Chana Masala is my favorite Punjabi cuisine .Made
with Chick Peas and other variety of spices this wonderful dish can be eaten with rice
or chappatis or naan. On the Indian streets you will see small kiosks selling this chana
masala either with kulcha (Chana-Kulcha) or batura (Chana–Batura). You can eat it the
way you want.
So let’s make this super delicious & super easy recipe. You are going to love it.
2. S.No. Ingredients Quantity
1 White Chick Peas (garbanzo beans/kabuli chana) 1 bowl
2 Onion, finely chopped 1 Large
3 Tomatoes Chopped 2
4 Ginger ½ inch
5 Garlic 3-4 cloves
6 Green Chili, finely chopped 1
17 Coriander Leaves 1 tablespoon chopped
8 Red Chili Powder ½ teaspoon
9 Turmeric Powder ¼ teaspoon
10 Teabags 1-2
11 Cooking Oil 2-3 tablespoon
12 Salt As per taste
5. Heat and boil up the chanas with some salt and (1-2 teabags)
6. in a pressure cooker or a covered skillet with enough water.
I prefer to use pressure cooker as it takes lesser time (15-20 minutes). After it’s
cooked, place it in a bowl and keep it aside. Don’t dispose of emptied water, keep it for
further use. In a blender make a puree by mixing chopped tomatoes, green chili, garlic
and chopped ginger.
7. Tempering (Frying) for Chana Masala
Heat cooking oil in a pan; add onion and sauté until it turns light brown.
8. Add tomato puree and salt to the pan. It is very important to fry it for 5-6 minute till oil
starts to separate as this will remove the raw smell of tomatoes, ginger and garlic.
Add turmeric powder, red chilli powder, dry masala powder.
9. Finishing stroke while preparing chana masala
Add the boiled chana, mix it well and then add water. Use the same water which we
used to boil the chick peas.
10. If that water is not enough or if it is cold, boil the water separately in a pan beforehand
and add it to the pan.
11. Cover it with lid and allow the mixture to come to boil at a low flame.
12. Switch of the flame after it boils and add coriander leaves & onion slices for seasoning.
Serve super delicious chana masala with bhatura or steamed rice.
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indian-recipe/