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How to make Chickpea Curry Chana masala

How to make Chickpea Curry Chana masala

blessmyfoodbypayal
Naturally Vegan and Glutenfree, learn here how to make chickpea curry chana masala, which is an onion tomato based delicious curry made using chickpeas/Garbanzo beans.
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Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 8 hours
Course Curry, Main Course
Cuisine North Indian
Servings 4

Equipment

  • Pressure Cooker or Instant Pot
  • Pan/Kadai

Ingredients
  

1 cup = 200 ml

    FOR SOAKING CHICKPEAS

    • 1 cup white chickpeas/Garbanzo beans
    • water for washing
    • Water for soaking
    • 1 tsp Salt

    FOR BOILING CHICKPEAS (In Pressure cooker method)

    • Soaked chickpeas water drained
    • salt to taste
    • 1 tbsp ginger grated
    • 4-5 Garlic cloves
    • 4 cup water

    FOR COOKING CHICKPEAS

    • Boiled chickpeas with water
    • 1 tbsp oil
    • 1 bay leaf
    • Small piece of cinnamon
    • 2 green cardamoms
    • 2 cloves
    • 1 tsp cumin seeds
    • 2 green chillies
    • 1 cup onion paste
    • 1 cup Tomato puree
    • 1 tsp red chilli powder
    • 1/2 tsp turmeric powder
    • 1 tsp coriander powder
    • 1 tsp garam masala
    • 1/2 tsp cumin powder roasted
    • 1 tbsp Coriander leaves/cilantro for garnish

    Instructions
     

    SOAKING OF CHICKPEAS (see notes below)

    • Wash and add water to chickpeas.
    • Also add a tsp of salt.
    • Put a lid and let chickpeas remain soaked overnight or 8 hours.

    COOKING CHANA MASALA IN STOVE TOP PRESSURE COOKER

      BOILING OF CHICKPEAS

      • In the morning/after 8 hours, drain the water from the chickpeas.
      • Add chickpeas to the pressure cooker. If you have Instant pot, see the next part of recipe below.
      • Add garlic, ginger, salt and water.
      • Put a lid on and Pressure cook for 7-8 whistles or until chickpeas turn soft. Keep aside to release the pressure from cooker on its own.

      COOKING OF CHICKPEAS

      • Take oil in a pan. If you are using mustard oil, it needs to be smoked first.
      • Add bay leaf, cumin seeds, cinnamon, cardamoms and cloves. Let cumin splutter.
      • Add green chillies after splitting them.
      • Now add onion paste.
      • Cook it on moderate heat while stirring.  After couple of minutes, onion paste will turn dry and pink.
      • Add tomato puree. Saute.
      • Also add red chilli powder, turmeric powder, coriander powder and garam masala. Mix and keep stirring occasionally.
      • After couple of minutes, tomato puree will begin to leave the sides of the pan, which means tomatoes are cooked.
      • Transfer chickpeas, along with water, to the pan.
      • Using the back side of ladle, mash some of the chickpeas. This step will thicken the gravy.
      • Finally add roasted cumin powder and coriander leaves/cilantro.
      • Chana masala is ready.
      • Enjoy hot

      COOKING CHANA MASALA IN INSTANT POT

      • Heat oil on saute mode (high).
      • Add bay leaf, cumin seeds, cinnamon stick, green cardamoms, cloves and wait for cumin them to sizzle.
      • Then add green chillies, grated ginger and crushed garlic. You can use ginger garlic paste too. Saute them for a minute.
      • Add onion paste and tomato puree and saute for 4-5 minutes.
      • Time to add spices, which includes red chilli powder, turmeric powder, salt coriander powder and garam masala.
      • Drain water from chickpeas and add about 2 cups of fresh water.
      • Close the lid and set manual pressure for 30 minutes.
      • After pressure cooking is done, wait for the pressure to release naturally.
      • Mash a few beans using the back side of ladle or potato masher. This gives a creamy texture to the curry.
      • Finally top with some roasted cumin powder and coriander leaves/cilantro.
      • Serve hot.

      Notes

      1. Heaped half cup of dried beans is equal to one 15-oz can of beans. So if you are making this recipe with canned beans, you need to have two 15-oz cans.
      2. Avoid the process of soaking and boiling if using canned chickpeas.
      3. If the gravy is too watery, boil chickpeas until they reach the desired consistency. On the contrary, if gravy is too thick, add some boiling water and cook for a minute. 
      4. There's a ready made Masala with the name "Chana Masala" is easily available in the market/Indian grocery stores. You can add a teaspoon of masala to enhance the flavors.
      Keyword Chana Masala curry, chole masala, indian chickpea recipe