Indian, Main course, Recipes, Vegetarian
Indian, Main course, Vegetarian
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India has a rich culinary tradition. Every region has its own recipe and method of preparing the staples of the kitchen. Check out this Uttar Pradesh style Chana Masala recipe that will leave your taste buds craving for more.
- 1 cup chickpeas
- 1 teaspoonful salt or to taste
- 1/2 amla (Indian gooseberry)
For the sauce
- 3 tablespoon mustard oil
- 2 bay leaves
- 1/4 teaspoonful asafoetida (hing)
- 2 teaspoonful cumin seeds (jeera)
- 1 medium onion, chopped
- 2 teaspoonful Kashmiri Red Chilli Powder
- 1 teaspoonful Turmeric powder (haldi)
- 1 tablespoon coriander powder (dhania)
- 1 teaspoonful garam masala powder
- 1 tablespoon chana masala powder
- 1 tablespoon chopped green coriander leaves
For the wet masala
- 1 medium onion
- 2 medium tomatoes
- 10-12 garlic cloves
- 1″ piece of ginger
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To start, soak the Kabuli chana in water overnight or at least for 8 hours.
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Put it in a pressure cooker. Add salt, half amla or a tea bag for color. Add 3 cups of water.
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Let it whistle twice. Then cook on medium flame for 15 to 20 minutes or until done. Drain the chanas and set aside. Save the remaining water for the gravy.
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Meanwhile, prepare a paste of 1 medium onion, tomatoes, garlic cloves and ginger.
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Mix Kashmiri red chilli powder, turmeric powder and coriander powder in ¼ cup water. Keep aside.
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To prepare the sauce, heat the mustard oil until it smokes and let it cool slightly.
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Add bay leaves, asafoetida (hing) and cumin seeds. Mix.
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Now add the chopped onions and sauté until lightly browned, without burning.
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Next, add the dry masala paste you prepared earlier. Mix well.
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Now, add the wet masala paste. Sauté until the masala is cooked and oil starts appearing on the sides.
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Add the cooked chanas and sauté for a few minutes.
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Add the remaining water to adjust the gravy. Mix well and mash some of the chanas to thicken the gravy. Pressure cook for one whistle so that the masalas get well incorporated into the chanas.
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Finally, add the garam malasa powder, chana masala powder and chopped green coriander leaves. Cook for a few minutes. Check the salt and add more if needed. Adjust the sauce to your taste.
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UP Style Chana Masala is ready to serve. Serve it hot with pooris or kachoris.
- If you don’t have amla, you can use a tea bag instead. Make sure to remove the amla or tea bag when you strain the chanas.
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