ढाबा स्टाइल चना मसाला

50 mins
Serves 5
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Directions

  1. 1Soak the chickpeas in water for 6-8 hours or overnight, then discard the water & wash them thoroughly to get rid of any smell.
  2. 2Soak the chickpeas in water for 6-8 hours or overnight, then discard the water & wash them thoroughly to get rid of any smell.
  3. 3Soak the chickpeas in water for 6-8 hours or overnight, then discard the water & wash them thoroughly to get rid of any smell.
  4. 4Add the soaked chickpeas into a pressure cooker along with the whole spices, salt, water & baking soda & pressure cook over high flame for one whistle then over medium flame for 4-5 more whistles.
  5. 5Add the soaked chickpeas into a pressure cooker along with the whole spices, salt, water & baking soda & pressure cook over high flame for one whistle then over medium flame for 4-5 more whistles.
  6. 6Add the soaked chickpeas into a pressure cooker along with the whole spices, salt, water & baking soda & pressure cook over high flame for one whistle then over medium flame for 4-5 more whistles.
  7. 7Switch off the flame & let the cooker depressurize naturally, then open the lid & check if the chickpeas are cooked, if not then pressure cooker them for 1 or 2 more whistles.
  8. 8Switch off the flame & let the cooker depressurize naturally, then open the lid & check if the chickpeas are cooked, if not then pressure cooker them for 1 or 2 more whistles.
  9. 9Switch off the flame & let the cooker depressurize naturally, then open the lid & check if the chickpeas are cooked, if not then pressure cooker them for 1 or 2 more whistles.
  10. 10Discard the whole spices & keep the cooked chickpeas aside.
  11. 11Discard the whole spices & keep the cooked chickpeas aside.
  12. 12Discard the whole spices & keep the cooked chickpeas aside.
  13. 13Add the onions into a mixer jar & grind them into a paste.
  14. 14Add the onions into a mixer jar & grind them into a paste.
  15. 15Add the onions into a mixer jar & grind them into a paste.
  16. 16Similarly, add all the ingredients of the tomato puree & blend them into a fine puree.
  17. 17Similarly, add all the ingredients of the tomato puree & blend them into a fine puree.
  18. 18Similarly, add all the ingredients of the tomato puree & blend them into a fine puree.
  19. 19Set a kadhai over high heat, add ghee & oil, let it get hot.
  20. 20Set a kadhai over high heat, add ghee & oil, let it get hot.
  21. 21Set a kadhai over high heat, add ghee & oil, let it get hot.
  22. 22Further add cumin & carom seeds along with asafoetida & onion paste, stir well & cook over high flame until it turns golden brown, you can add splashes of hot water if the paste starts sticking to kadhai.
  23. 23Further add cumin & carom seeds along with asafoetida & onion paste, stir well & cook over high flame until it turns golden brown, you can add splashes of hot water if the paste starts sticking to kadhai.
  24. 24Further add cumin & carom seeds along with asafoetida & onion paste, stir well & cook over high flame until it turns golden brown, you can add splashes of hot water if the paste starts sticking to kadhai.
  25. 25Lower the flame & add all the powdered spices with a splash of water, stir well & cook the spices over high flame for a minute or two.
  26. 26Lower the flame & add all the powdered spices with a splash of water, stir well & cook the spices over high flame for a minute or two.
  27. 27Lower the flame & add all the powdered spices with a splash of water, stir well & cook the spices over high flame for a minute or two.
  28. 28Next, add the tomato puree with salt & cook until the ghee separates & the masala becomes crumbly, this will take 10-12 minutes, if it becomes dry then add hot water & cook it further.
  29. 29Next, add the tomato puree with salt & cook until the ghee separates & the masala becomes crumbly, this will take 10-12 minutes, if it becomes dry then add hot water & cook it further.
  30. 30Next, add the tomato puree with salt & cook until the ghee separates & the masala becomes crumbly, this will take 10-12 minutes, if it becomes dry then add hot water & cook it further.
  31. 31Then add the cooked chole, stir well & simmer it for 6-8 minutes or until it becomes semi-thick.
  32. 32Then add the cooked chole, stir well & simmer it for 6-8 minutes or until it becomes semi-thick.
  33. 33Then add the cooked chole, stir well & simmer it for 6-8 minutes or until it becomes semi-thick.
  34. 34You can also mash a few chickpeas to thicken up the gravy faster.
  35. 35You can also mash a few chickpeas to thicken up the gravy faster.
  36. 36You can also mash a few chickpeas to thicken up the gravy faster.
  37. 37Once the gravy becomes semi-thick, dry roast kasuri methi over medium flame in a separate pan then transfer it into a small bowl, crush it between your hands & add it to the gravy along with ginger, green chilli, garam masala & fresh coriander, stir well.
  38. 38Once the gravy becomes semi-thick, dry roast kasuri methi over medium flame in a separate pan then transfer it into a small bowl, crush it between your hands & add it to the gravy along with ginger, green chilli, garam masala & fresh coriander, stir well.
  39. 39Once the gravy becomes semi-thick, dry roast kasuri methi over medium flame in a separate pan then transfer it into a small bowl, crush it between your hands & add it to the gravy along with ginger, green chilli, garam masala & fresh coriander, stir well.

Ingredients

  • 250 grams Kabuli chane
  • 250 grams Kabuli chane
  • 250 grams Kabuli chane
  • 1 no Tej Patta
  • 1 no Tej Patta
  • 1 no Tej Patta
  • 2 inch Dalchini
  • 2 inch Dalchini
  • 2 inch Dalchini
  • 1 no Badi Ilaychi
  • 1 no Badi Ilaychi
  • 1 no Badi Ilaychi
  • 3 no Laung
  • 3 no Laung
  • 3 no Laung
  • 1 inch above Pani
  • 1 inch above Pani
  • 1 inch above Pani
  • 1 Namak
  • 1 Namak
  • 1 Namak
  • 1 pinch Baking soda
  • 1 pinch Baking soda
  • 1 pinch Baking soda
  • 3 medium Pyaaz
  • 3 medium Pyaaz
  • 3 medium Pyaaz
  • 3 nos Tamaatar
  • 3 nos Tamaatar
  • 3 nos Tamaatar
  • 2 inch Adrak
  • 2 inch Adrak
  • 2 inch Adrak
  • 2 nos Hari mirch
  • 2 nos Hari mirch
  • 2 nos Hari mirch
  • 10 cloves Lahsun
  • 10 cloves Lahsun
  • 10 cloves Lahsun
  • 2 tbsp Ghee
  • 2 tbsp Ghee
  • 2 tbsp Ghee
  • 1 tbsp Tel
  • 1 tbsp Tel
  • 1 tbsp Tel
  • 1 tsp Jeera
  • 1 tsp Jeera
  • 1 tsp Jeera
  • 1 pinch Ajwain
  • 1 pinch Ajwain
  • 1 pinch Ajwain
  • 0.25 tsp Heeng
  • 0.25 tsp Heeng
  • 0.25 tsp Heeng
  • 0.5 tsp Haldi powder
  • 0.5 tsp Haldi powder
  • 0.5 tsp Haldi powder
  • 1 tbsp Kashmiri lal mirch powder
  • 1 tbsp Kashmiri lal mirch powder
  • 1 tbsp Kashmiri lal mirch powder
  • 2 tbsp Dhaniya powder
  • 2 tbsp Dhaniya powder
  • 2 tbsp Dhaniya powder
  • 1 tsp Jeera powder
  • 1 tsp Jeera powder
  • 1 tsp Jeera powder
  • 1 tsp Pilli mirch powder
  • 1 tsp Pilli mirch powder
  • 1 tsp Pilli mirch powder
  • 1 tsp Amchoor powder
  • 1 tsp Amchoor powder
  • 1 tsp Amchoor powder
  • 1 large pinch Kala Namak
  • 1 large pinch Kala Namak
  • 1 large pinch Kala Namak
  • 1 tbsp Kasuri Methi
  • 1 tbsp Kasuri Methi
  • 1 tbsp Kasuri Methi
  • 1 handful Adrak ke lacche
  • 1 handful Adrak ke lacche
  • 1 handful Adrak ke lacche
  • 2 nos Hari Mirch
  • 2 nos Hari Mirch
  • 2 nos Hari Mirch
  • 1 pinch Garam Masala
  • 1 pinch Garam Masala
  • 1 pinch Garam Masala
  • 1 handful Hara dhaniya
  • 1 handful Hara dhaniya
  • 1 handful Hara dhaniya

Equipment

Pressure cookerMixer grinderKadhaiPan