Chana Masala is a very popular dish from the regions of Punjab. It is usually served with bhaturas wit a dash of lime, onion rings and fresh green chilies as an accompaniment. But here is my version which is a quick and an easy method to dish out this delicacy to be relished with parathas or chapattis.
Be a bit more liberal in adding the chilies which makes it all the more spicier. Not to forget the lime juice to make it chatpata. That is when you get the actual taste. So check out the step by step pictorial recipe to prepare it.
- 1 cup kabuli chana (White chickpeas), soaked overnight
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1-2 green chilies
- 1 tsp. tomato paste
- 1 tsp. roasted coriander-cumin powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. red chili powder
- 1/2 tsp. pepper powder
- 1/2 tsp. garam masala powder
- 1 tsp. coriander leaves, chopped
- 1 tbsp. lime juice & wedges
Boil the soaked chana in 2 cups water for 6 whistles. Drain and keep aside. Retain the drained water.
Grind onion, ginger-garlic, tomato paste, green chilies and all the powdered spices to a smooth paste. Keep aside.
Heat oil and temper with cumin seeds. Add the onion paste and turmeric powder. Saute till the oil separates.
Add the drained chickpeas and mix well. Add salt and the drained liquid (1 cup). Simmer and cook till the gravy is slightly thick.
Add the lime juice and mix well. Serve, garnished with chopped coriander leaves and lime wedge.
Grind onion, ginger-garlic, tomato paste, green chilies & all
powdered spices to a smooth paste. Keep aside.
Heat oil & temper with cumin seeds.
Add onion paste & turmeric powder. Saute till oil separates.
Add the drained chickpeas.
Mix well.
Add salt & drained liquid (1 cup). Simmer and cook.....
.......till gravy is slightly thick. Add lime juice & mix well.
Serve, garnished with chopped coriander leaves & lime wedge.
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