Chana masala is a delicious and popular side dish made from gram. Chana masala is great with chapatti, roti, puri and rice meals. Learn how to make chana masala with step by step pictures.
Chana masala is one dish that I would love to try out different recipes with variety. I love this easy method of pressure cooking everything together that I recently learned from my aunt. it goes well Complete , Bread or any Light Casserole.
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About Chana Masala
Chana masala is a popular side dish made with roti, nana, chapatti, pulao etc. Chana masala is made using chickpeas, onions, tomatoes, whole spices etc. It is nutritious, healthy and delicious.
You can have it with bread to make bread chana which is my favourite. I like puri chana more than chapatti chana masala. I have grown up eating chana masala with puri and I still love it.
Chana Masala Ingredients
- Gram – Chana, also known as chickpeas, is the main ingredient.
- spice powder – Red chili powder, coriander powder and garam masala powder are mixed.
- Masala Paste – To make the masala paste, onion, tomato along with ginger, garlic, fennel and black pepper are ground together.
- coriander leaves – Coriander leaves are added for garnish, this improves the taste.
- tempering – Cinnamon, cloves and bay leaves are added for tempering.
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How to make chana masala step by step
1.Soak the gram overnight or for at least 8 hours. Pressure cook the gram with enough water (e.g. 1.5 cups) for 5 whistles or until it becomes soft, keep aside. Heat oil in a pan – add onion, tomato, ginger, garlic and fry till tomatoes become soft and raw smell comes out. Let it cool, then add fennel seeds and black pepper to the mixer.
2. Grind it and make a fine paste. Cancel. Heat oil in a pressure cooker – add things under ‘to temper’, then add onion and fry until golden brown. Then add tomato onion paste.
3. Add spice powder, mix well. When the raw smell of spices starts coming, add gram along with cooked water to this mixture and cook on medium flame for 1 whistle. Add salt as required.
4. Once done, open and add more water if the gravy is too thick – I added the remaining 1 cup of water and let it boil in the sim for 5 minutes. Once the oil separates and reaches the desired consistency, garnish it with coriander leaves, lemon juice and switch off.
Serve hot with bhature/roti!
Expert Tips
- Adjust the water according to the consistency you want in the gravy.
- Pressure cook the gram till it becomes soft as in the last step we will cook only till 1 whistle. This way I think the spices blend very well with the chickpeas.
- I usually don’t add chana masala powder, instead I always use homemade garam masala powder.
- Adding black pepper is completely optional, if you don’t like its taste then leave it out.
serving and storage
Chana masala can be served with rice, roti etc. This vegetable keeps well in the refrigerator for 2 days, reheat and serve.
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Chana Masala Recipe
Chana masala is a delicious and popular side dish made from gram. Chana masala is great with chapatti, roti, puri and rice meals. Learn how to make chana masala with step by step pictures.
Material
- ¾ cup Gram
- 1 small sized onion finely chopped
- 1 and ½ small spoon chilli powder
- ¾ small spoon coriander powder
- 1 small spoon garam masala or chana masala powder
- Coriander leaves only for garnishing
- Lemon juice from half a lemon
- 2 and ½ cup total water
- salt to taste
For roasting and grinding:
- 2 small spoon Oil
- 3 medium sized tomatoes roughly chopped
- 1 medium sized onion roughly chopped
- 1 inches ginger piece
- 6 cloves Garlic
- 1 small spoon fennel seeds
- one and a half small spoon black pepper
To get angry:
- 1.5 tablespoon Oil
- one and a half inches cinnamon stick
- 2 cloves
- one and a half Bay leaf
Instruction
-
Soak the gram overnight or for at least 8 hours. Pressure cook the gram with enough water (e.g. 1.5 cups) for 5 whistles or until it becomes soft, keep aside. Heat oil in a pan – add onion, tomato, ginger, garlic and fry till tomatoes become soft and raw smell comes out. Let it cool, then add fennel seeds and black pepper to the mixer.
-
Grind it finely and make a paste. Cancel. Heat oil in a pressure cooker – add things under ‘to temper’, then add onion and fry until golden brown. Then add tomato onion paste.
-
Add masala powder, mix well. When the raw smell of spices starts coming, add gram along with cooked water in this mixture and cook on medium flame till 1 whistle. Add salt as required.
-
Once done, open and add more water if the gravy is too thick – I added the remaining 1 cup of water and let it boil in the sim for 5 minutes. Once the oil separates and reaches the desired consistency, garnish with coriander leaves, lemon juice and switch off.
-
Serve hot with bhature/roti!
notes
- Adjust the water according to the consistency you want in the gravy.
- Pressure cook the gram till it becomes soft as in the last step we will cook only till 1 whistle. This way I think the spices blend very well with the chickpeas.
- I usually don’t add chana masala powder, instead I always use homemade garam masala powder.
- Adding black pepper is completely optional, if you don’t like its taste then leave it out.
nutrition Facts
Chana Masala Recipe
Quantity per serving (100 grams)
calories 470
Calories from fat 162
% daily value*
thick 18 g28%
saturated fat 2 grams13%
Trans fat 0.1 gram
Polyunsaturated Fat 4g
Monounsaturated Fat 10 grams
sodium 1997mg87%
potassium 756 mg22%
carbohydrates 67 grams22%
Fiber 23g96%
sugar 12 grams13%
protein 15g30%
Vitamin A 2330IU47%
vitamin C 47 mg57%
Calcium 224 mg22%
Iron 4mg22%
*Percent Daily Values ​​are based on a 2000 calorie diet.
