Desi Chana Masala

Serves 1
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Directions

  1. 1Roughly cut up onions
  2. 2Roughly cut up onions
  3. 3Roughly cut up onions
  4. 4Put it into a blender jar and make a fine paste of it
  5. 5Put it into a blender jar and make a fine paste of it
  6. 6Put it into a blender jar and make a fine paste of it
  7. 7In a heavy bottom pan, add vegetable oil and let it heat up
  8. 8In a heavy bottom pan, add vegetable oil and let it heat up
  9. 9In a heavy bottom pan, add vegetable oil and let it heat up
  10. 10Add cinnamon stick, a mace blade, few black cardamons, green cardamons, a few black pepper corns, a few bay leaves and a few cloves
  11. 11Add cinnamon stick, a mace blade, few black cardamons, green cardamons, a few black pepper corns, a few bay leaves and a few cloves
  12. 12Add cinnamon stick, a mace blade, few black cardamons, green cardamons, a few black pepper corns, a few bay leaves and a few cloves
  13. 13Let the oil be infused with these spices and fry them on a gentle flame for about 30 to 40 seconds
  14. 14Let the oil be infused with these spices and fry them on a gentle flame for about 30 to 40 seconds
  15. 15Let the oil be infused with these spices and fry them on a gentle flame for about 30 to 40 seconds
  16. 16Add ginger and garlic paste and let it fry on a gentle flame for about three to four minutes or until the raw aromas have disappeared
  17. 17Add ginger and garlic paste and let it fry on a gentle flame for about three to four minutes or until the raw aromas have disappeared
  18. 18Add ginger and garlic paste and let it fry on a gentle flame for about three to four minutes or until the raw aromas have disappeared
  19. 19Add the onion paste and cook it on a medium flame
  20. 20Add the onion paste and cook it on a medium flame
  21. 21Add the onion paste and cook it on a medium flame
  22. 22Fry the onion paste until you see the oil separating
  23. 23Fry the onion paste until you see the oil separating
  24. 24Fry the onion paste until you see the oil separating
  25. 25Put the flame setting to lowest and add turmeric powder, red chili powder, coriander powder and cumin powder, and cook the spices for about 30 to 40 seconds
  26. 26Put the flame setting to lowest and add turmeric powder, red chili powder, coriander powder and cumin powder, and cook the spices for about 30 to 40 seconds
  27. 27Put the flame setting to lowest and add turmeric powder, red chili powder, coriander powder and cumin powder, and cook the spices for about 30 to 40 seconds
  28. 28Add hot water
  29. 29Add hot water
  30. 30Add hot water
  31. 31Cook the sauce for about two to three minutes on a high setting
  32. 32Cook the sauce for about two to three minutes on a high setting
  33. 33Cook the sauce for about two to three minutes on a high setting
  34. 34Roughly cut up tomatoes into a grinder jar, and make a fine puree of it
  35. 35Roughly cut up tomatoes into a grinder jar, and make a fine puree of it
  36. 36Roughly cut up tomatoes into a grinder jar, and make a fine puree of it
  37. 37Lower your tomato purée
  38. 38Lower your tomato purée
  39. 39Lower your tomato purée
  40. 40Season the masala with salt
  41. 41Season the masala with salt
  42. 42Season the masala with salt
  43. 43Cook the tomatoes well
  44. 44Cook the tomatoes well
  45. 45Cook the tomatoes well
  46. 46Cover the pan and put your gas setting to lowest and let it simmer over a low flame for about three to four minutes
  47. 47Cover the pan and put your gas setting to lowest and let it simmer over a low flame for about three to four minutes
  48. 48Cover the pan and put your gas setting to lowest and let it simmer over a low flame for about three to four minutes
  49. 49Add dry mango powder, anardana powder and chickpeas
  50. 50Add dry mango powder, anardana powder and chickpeas
  51. 51Add dry mango powder, anardana powder and chickpeas
  52. 52Cook them in the sauce for about three to four minutes
  53. 53Cook them in the sauce for about three to four minutes
  54. 54Cook them in the sauce for about three to four minutes
  55. 55Add some warm water, cover the pan, put your gas setting to medium-low and let it simmer for about five to six minutes
  56. 56Add some warm water, cover the pan, put your gas setting to medium-low and let it simmer for about five to six minutes
  57. 57Add some warm water, cover the pan, put your gas setting to medium-low and let it simmer for about five to six minutes
  58. 58Finely chop garlic cloves and finely slice few green chillies
  59. 59Finely chop garlic cloves and finely slice few green chillies
  60. 60Finely chop garlic cloves and finely slice few green chillies
  61. 61In another pan add vegetable oil, chopped garlic, chopped up chillies, dried kasuri methi, and give a quick stir
  62. 62In another pan add vegetable oil, chopped garlic, chopped up chillies, dried kasuri methi, and give a quick stir
  63. 63In another pan add vegetable oil, chopped garlic, chopped up chillies, dried kasuri methi, and give a quick stir
  64. 64Take the pan off heat, add red chili powder
  65. 65Take the pan off heat, add red chili powder
  66. 66Take the pan off heat, add red chili powder
  67. 67Top it up to the chana masala
  68. 68Top it up to the chana masala
  69. 69Top it up to the chana masala

Ingredients

  • 5 tbsp vegetable oil
  • 5 tbsp vegetable oil
  • 5 tbsp vegetable oil
  • 1 inch cinnamon stick
  • 1 inch cinnamon stick
  • 1 inch cinnamon stick
  • 1 blade mace blade
  • 1 blade mace blade
  • 1 blade mace blade
  • 4 pods green cardamom pods
  • 4 pods green cardamom pods
  • 4 pods green cardamom pods
  • 7 peppercorns whole black peppercorns
  • 7 peppercorns whole black peppercorns
  • 7 peppercorns whole black peppercorns
  • 4 cloves cloves
  • 4 cloves cloves
  • 4 cloves cloves
  • 3 leaves bay leaves
  • 3 leaves bay leaves
  • 3 leaves bay leaves
  • 400 g chickpeas
  • 400 g chickpeas
  • 400 g chickpeas
  • 3 tbsp fresh ginger and garlic paste
  • 3 tbsp fresh ginger and garlic paste
  • 3 tbsp fresh ginger and garlic paste
  • 4 onions onions, minced without water
  • 4 onions onions, minced without water
  • 4 onions onions, minced without water
  • 3 tomatoes tomatoes, minced without water
  • 3 tomatoes tomatoes, minced without water
  • 3 tomatoes tomatoes, minced without water
  • 3 tsp turmeric powder
  • 3 tsp turmeric powder
  • 3 tsp turmeric powder
  • 2 tsp Kashmiri red chili powder
  • 2 tsp Kashmiri red chili powder
  • 2 tsp Kashmiri red chili powder
  • 2 tbsp coriander powder
  • 2 tbsp coriander powder
  • 2 tbsp coriander powder
  • 3 tsp cumin powder
  • 3 tsp cumin powder
  • 3 tsp cumin powder
  • 1 tsp dried mango powder
  • 1 tsp dried mango powder
  • 1 tsp dried mango powder
  • 1 tsp anardana powder
  • 1 tsp anardana powder
  • 1 tsp anardana powder
  • as required salt
  • as required salt
  • as required salt
  • as required warm water
  • as required warm water
  • as required warm water
  • 4 cloves garlic, chopped
  • 4 cloves garlic, chopped
  • 4 cloves garlic, chopped
  • 2 chilies green chilies, thinly sliced
  • 2 chilies green chilies, thinly sliced
  • 2 chilies green chilies, thinly sliced
  • 0.5 tsp dried fenugreek leaves
  • 0.5 tsp dried fenugreek leaves
  • 0.5 tsp dried fenugreek leaves
  • 0.5 tsp Kashmiri red chili powder
  • 0.5 tsp Kashmiri red chili powder
  • 0.5 tsp Kashmiri red chili powder

Tips

  • Do not add water when you grind onions because they tend to get little bitter.
  • Keep stirring when you are frying your onions
  • It's important that the water evaporates and they fry evenly.
  • You don't want to brown them too much, just a brown tinge is enough.
  • Cook the tomatoes well until you see the oil separating and coming on the surface
  • Take the tadka pan off heat before adding red chili powder, its really important.
  • Temper your chana masala at the end of cook off.