Chana Masala Recipe: A Flavorful and Spicy Delight

– Let the chana soak overnight, allowing them to absorb water and soften.

n a pressure cooker, add the soaked chana along with 3 cloves, 2 green cardamom, 1 cinnamon stick, and 1 bay leaf.Pour 2 cups of water into the pressure cooker and close the lid.

– Cook the chana over medium heat for about 3 to 4 whistles or until they are cooked through and tender.

– Heat oil in a deep pan or kadai over medium heat. – Add a bay leaf and a couple of dry chillies to the hot oil, and let them sizzle for a few second

– Add raw cumin seeds (geera) and fenugreek seeds to the pan. Saute them for a minute until they release their aroma.

Now, add the onion paste cook for 2 to 3 minutes

– add ginger-garlic paste to the pan. Cook them until the raw smell disappears and the paste turns golden brown.

– Add the tomato paste and finely chopped green chillies. Stir well and cook for a few minutes until the oil starts to separate from the masala.

Add 1/2 cumin powder, garam masala powder, coriander powder, and 1 tablespoon turmeric powder to the pan. Mix everything together to coat the masala evenly.

– Add the boiled chana to the masala mixture and mix well. Ensure that the chana is coated with the masala paste.

– Now, add 1 cups of boiled tea water to the pan. The tea water adds a deep color and unique flavor to the chana masala.,add salt to taste

– Adjust the consistency by adding extra water if required. Simmer the chana masala on high heat for about 5 minutes, allowing the flavors to meld together.

add dhaniya leaves

– Turn off the gas and your delicious chana masala is ready to be served.