Serves 1
Directions
- 1Roughly cut up onions
- 2Put it into a blender jar and make a fine paste of it
- 3In a heavy bottom pan, add vegetable oil and let it heat up
- 4Add cinnamon stick, a mace blade, few black cardamons, green cardamons, a few black pepper corns, a few bay leaves and a few cloves
- 5Let the oil be infused with these spices and fry them on a gentle flame for about 30 to 40 seconds
- 6Add 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
- 7Add the onion paste and cook it on a medium flame
- 8Fry the onion paste until you see the oil separating
- 9Put 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
- 10Add hot water
- 11Cook the sauce for about two to three minutes on a high setting
- 12Roughly cut up tomatoes into a grinder jar, and make a fine puree of it
- 13Lower your tomato purée
- 14Season the masala with salt
- 15Cook the tomatoes well
- 16Cover the pan and put your gas setting to lowest and let it simmer over a low flame for about three to four minutes
- 17Add dry mango powder, anardana powder and chickpeas
- 18Cook them in the sauce for about three to four minutes
- 19Add some warm water, cover the pan, put your gas setting to medium-low and let it simmer for about five to six minutes
- 20Finely chop garlic cloves and finely slice few green chillies
- 21In another pan add vegetable oil, chopped garlic, chopped up chillies, dried kasuri methi, and give a quick stir
- 22Take the pan off heat, add red chili powder
- 23Top it up to the chana masala
Ingredients
- 5 tbsp vegetable oil
- 1 inch cinnamon stick
- 1 blade mace blade
- 4 pods green cardamom pods
- 7 peppercorns whole black peppercorns
- 4 cloves cloves
- 3 leaves bay leaves
- 400 g chickpeas
- 3 tbsp fresh ginger and garlic paste
- 4 onions onions, minced without water
- 3 tomatoes tomatoes, minced without water
- 3 tsp turmeric powder
- 2 tsp Kashmiri red chili powder
- 2 tbsp coriander powder
- 3 tsp cumin powder
- 1 tsp dried mango powder
- 1 tsp anardana powder
- as required salt
- as required warm water
- 4 cloves garlic, chopped
- 2 chilies green chilies, thinly sliced
- 0.5 tsp dried fenugreek leaves
- 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.
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