Chana Masala

Ingredients

Masala

• oil
• 2 to 3 large onions (1½ cups thinly sliced)
• ¾ to 1 tablespoon ginger garlic (chopped or paste)
• 2 medium tomatoes (or 1 can tomatoes)
• ½ to ¾ tablespoon red chili powder
• ¼ teaspoon turmeric
• ½ to ¾ teaspoon Salt

Chana Masala

• oil
• 1 medium onion (optional) (⅓ cup chopped finely)
• 1 small bay leaf
• 1 inch cinnamon
• 2 to 3 cloves
• 2 to 3 green cardamoms
• 1 green chili slit (optional)
• 1 to 1½ teaspoon garam masala
• 1½ teaspoon coriander powder
• 1 teaspoon kasuri methi (or dried fenugreek leaves) (optional)
• 2 pinch amchur (or dried mango powder) optional
• 2 tbsp coriander leaves or cilantro chopped finely
• 1 can chick peas

Directions

Masala

1. Heat 1 tbsp oil in a pan. Saute onions in oil until golden. Add ginger garlic & saute for 1 minute.
2. Next add chopped tomatoes and sprinkle little salt.
3. Saute until the tomatoes turn soft and the raw smell goes away.
4. Next add chili powder and turmeric. Cook till the raw smell of tomatoes and onions goes off.
5. Cool this completely and blend it to a smooth paste.

Chana Masala

1. Heat oil and saute cinnamon, cloves, bay leaf and cardamom for 30 to 60 seconds. Optional: add the fine chopped onions & saute until they turn golden.
2. Next add the onion tomato paste, green chili, garam masala powder & coriander powder.
3. Saute until the mixture leaves the sides of the pan & turns fragrant.
4. Add the cooked chickpeas and then the stock (chana cooked water) as needed. You may need to use up all. If needed pour little more water to bring it to a consistency.
5. Bring it to a boil & simmer for about 5 to 6 minutes or until it reaches the desired consistency.
6. Taste the gravy and add more garam masala and salt if needed. Cook further for another 2 to 3 mins.
7. Add kasuri methi and amchur (optional). Add chopped coriander leaves.