Chana Masala [Chickpea Gravy]

Chana Masala

Prep Time: 5 min
Cook Time: 45 min
Ready In: 50 min

Ingredients:

• Chana [Chick pea] - 1 cup
• Onion - 1
• Tomato - 2
• Green chili - 2
• Turmeric powder - 1/4 tsp
• Jeera powder - 1 tsp
• Cumin powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Red chili powder - 2 tsp
• Cardamom - 1
• Anise - 1
• Cinnamon stick - small piece
• Ginger-garlic paste - 2 tsp
• Oil - 2 tbsp
• Tea bag - optional
• Salt - 1/2 tsp

Directions:

1. If the chickpea is dried, soak it overnight in water. If the chickpea is canned, it can be used directly. Chop the onion and tomato finely.
2. Add a teabag into the pressure cooker with the chickpea and 1/4 tsp salt. Pressure cook until 1 whistle blows and keep on low flame for 15 minutes before turning it off. Set it aside. Do not drain the water.
3. Heat the oil in a kadai. Add the anise, cinnamon, and cardamom. Add the onion and green chili. Stir fry until the onion starts turning golden brown. Add the tomato. Stir well and cook for 1-2 minutes. Add the turmeric powder, red chili powder, cumin powder, jeera powder, garam masala powder, and ginger-garlic paste. Mix everything well. Add water if it is too thick.
4. Add the onion-tomato mixture to the channa in the pressure cooker. Mix well. Pressure cook for 1 whistle and turn off the cooker. Chana masala is ready!

Add a teabag into the pressure cooker with the chickpea and 1/4 tsp salt. Pressure cook until 1 whistle blows and keep on low flame for 15 minutes before turning it off. Heat the oil in a kadai. Add the anise, cinnamon, and cardamom. Add the onion and green chili. Stir fry until the onion starts turning golden brown. Add the tomato. Stir well and cook for 1-2 minutes. Add the turmeric powder, red chili powder, cumin powder, jeera powder, garam masala powder, and ginger-garlic paste. Mix everything well. Add water if it is too thick. Add the onion-tomato mixture to the channa in the pressure cooker. Mix well. Pressure cook for 1 whistle and turn off the cooker. 

Chana Masala is ready!

Serving Suggestions:

• Tastes best with bhatura, chapathi or poori.
• The tea bag is used to give color to the gravy. Garam masala powder can be used instead as well.