Chana Masala
Chana Masala is a popular vegetarian Indian curry made with chickpeas (chana). Learn how to make Delhi style chole masala without oil.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Cup white chana/chole (chickpeas)
- Salt to taste
- 1 bay leaf
- 2 green cardamoms (elaichi)
- 2 cloves (laung)
- 1 Cup chopped onion
- 1 teaspoon grated ginger
- 4 Cup water
- 1/4 teaspoon asafoetida
- 1 teaspoon anardana powder (pomegranate seeds powder)
- 1 teaspoon fennel powder (saunf)
- 1 teaspoon coriander powder (dhaniya)
- 1 teaspoon Garam Masala ( see recipe here)
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder (jeera powder
- 1/4 Cup kasuri methi
- 1 green chili, sliced
- an inch piece of ginger, (peeled and cut into thin strips)
- Juice of half a lemon
- 1/4 Cup chopped fresh coriander leaves
Instructions
- 1
Clean, wash, and soak chana overnight in water or for 5 - 6 hours. Next day drain water, transfer chana in a colander.
- 2
Add soaked chickpeas in a pressure cooker with 4 cups of water, whole spices, onion, ginger paste, and salt.
- 3
Close the lid of the pressure cooker and cook chickpeas until soft. For me, it takes 3 -4 whistles over a low flame. In IP, it takes 15 minutes in a pressure cook mode.
- 4
Allow the steam to release naturally from the pressure cooker. Open the lid, discard the whole spices
- 5
Transfer chickpeas into a large bowl. Reserve water in which chickpeas were cooked.
- 6
Heat heavy-bottomed pan over low flame. Add asafoetida, anardana powder, coriander powder, and fennel powder. Dry roast the spices for 10 - 20 seconds to release the aroma.
- 7
Add boiled chickpeas, cumin powder, red chilli powder, garam masala, salt, and reserved boiled chickpea water. Stir to combine. Gently mash the chana using the back of a spoon or ladle to thicken the gravy.
- 8
Cover the pan with a lid. Let chana masala simmer over low heat for the next 10 minutes.
- 9
After 10 minutes, add ginger, green chili, kasuri methi, coriander, and lemon juice. Stir to mix nicely. Cook for 5 minutes and turn off the heat.
- 10
Garnish with chopped coriander leaves.
- 11
Serve Punjabi Chana Masala warm with naan or poori or kulcha.