Chana masala is my favorite curry for roti and poori / batura. Here the chickpea is cooked in onion tomato gravy and spice powders. I often make this masala for chapathi. This is my own way of preparing channa masala but my mom makes this recipe slightly in a different way. Its an easy and tasty recipe.
Chickpeas – 100 g
Onion – 1
Ginger garlic paste – 1 tbsp
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Garam masala – 1/2 tsp
Turmeric powder – 1/2 tsp
Curd – 1 tbsp
Coriander leaves – 1 tbsp (chopped)
Salt – to taste
Sugar – a pinch
Dried fenugreek leaves / Kasuri methi – 1 tsp
Ghee / Melted butter / Oil – 1 tbsp
Water – 3 cups (approx)
- Soak the chickpeas for 7 to 8 hrs overnight.
- Rinse and boil the chick pea with 2 cups of water in a cooker in high flame for 5 whistles.
- Drain the water and keep the boiled chickpeas aside.
- In a cooker, heat the ghee / butter / oil.
- Add the finely chopped onions and fry till it turns sligtly golden and then add gingergarlic paste.
- Once the raw smell of gingergarlic paste goes away, add the tomatoes and fry till mushy.
- Then mix in all the spice powders: Coriander powder, Chilli powder, Garam masala and Turmeric powder.
- Mix well and add curd, required salt and a pinch of sugar.
- Fry the mixture till the oil seperates from its sides and mix the chopped coriander leaves.
- Now add the boiled chickpeas and mix well.
- Then pour a cup of water and close the lid of the cooker and cook for 4 whistles in high flame.
- Finally add the crushed kasuri methi leaves and garnish with coriander leaves.
- Now chana masala is ready to be served with poori, roti.
- You can omit step:11 if you wish but I recommend this step so that the boiled chick peas blends well with the masala.
- I have used medium amount of chilli powder as my hubby donot like masalas to be too hot. You can change the quantity as you like.
- Adding a tbsp of curd gives a rich texture to the gravy.