If you are looking for the most satisfying vegan dish that is famous in both India and Pakistan then you must try this channa masala recipe. You can eat chana masala in your breakfast with parathas and lassi. It is protein-rich and will keep you satisfied for long. Very easy recipe and a delicious chana masala recipe.
Ingredients
- 1 onion medium size finely chopped
- 1 tbsp garlic ginger paste
- Boiled chickpeas 2 cups
- 2 big tomato puree
- 1 bay leaf
- 4 cloves
- 1 black cardamom
- 1 cinnamon stick
- 1 tsp jeera
- 1 half tsp turmeric powder
- Salt to taste
- 1 tsp chicken powder/chicken stock cube
- 1 tsp red chilli powder
- 1/2 teaspoon black pepper powder
- 1 tbsp kasuri methi
How to boil chickpeas?
Although it’s best to soak chickpeas overnight. But you can soak them for 4 hours before cooking ..Take hot water and pour on the chickpeas in a bowl now add 1 tsp baking soda. After 4 hours they are ready to cook. Remove the water they were soaked in. Put them in a pressure cooker and add 2 cups of water, now put weight on the pressure and let it cook for 15 minutes. Open the cooker and check after 15 minutes if the chickpeas become soft and easily break between your fingertips then they are ready. Now we begin our cooking.
METHOD
Take a pot add 6 tbsp oil to it add onions and fry them until golden brown. Now add ginger garlic paste fry till sauteed add all the spices and stir and cook for 2 minutes. Now add tomato puree and cook well for 5 minutes. Now add boiled chickpeas with their water. Now take a spion and mash a small amount of chickpeas inside the pit with the spoon. Now add 1/2 cup of water and let it cook in along with a tsp of chicken powder or a chicken stock cube now keep it on dum/steam with the lid on on low flame. After keeping on steam for 10 minutes open the lid and add kauri methi. Serve with boiled rice or naan kulcha.
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