Chana Masala is among one of the popular dish in North India and is prepared mainly on the weekends for an afternoon lunch feast, where all the family members sit together and plan their evening outs.
White Chickpeas –500 Gms, Chickpea lentil-100gms, Black cardamom – 4no’s, onion (cut into 4) –100gms, Turmeric-1tsp, Chillipwd-.5tsp, Salt –To taste, Cooking soda – ½ tsp, Vegetable oil – ½ cup, Ajwain seeds – 2tsp, Onion grated– 100 gms, Tomato-200 gms, Tamarind-3tbsp, Ginger garlic paste-2tbsp, Turmeric – ½ tsp, Kashmiri Chilli pwd – ½ tsp, Corriander pwd – 2tbsp, Cumin pwd – ½ tbsp, Kasuri methi crushed – 1tbsp, Black cardamom seeds crushed – ½ tsp, Corriander Chopped – ½ cup, Ginger juliennes – ¼ cup
1-Pick and wash the chickpeas .Soak them overnight in large container.
2- Boilthe chickpeas in a pot along with cooking soda, black cardamom, onionand salt.
Cook the chickpeas on a slow flame with covered lid till soft; add water in between if required (Avoid Stirring the Chickpeas while cooking).
3 -In a separate pot heat vegetable oil add ajwain seeds & Onions cook till golden brown.
4 -Add ginger garlic paste sauté for 5 minutes,followed byadd tomato puree allow it to cook till thick in consistency.
5 -Add turmeric pwd, chilli pwd, coriander pwd & cumin pwd. Mix the spices gently to above masala and allow it to cook till oil comes on the sides.
6 -Transfer the boiled chickpeas & tamarind paste to the above masala. Continue cooking on slow flame for another 10 minutes on a slow flame.
7 -Towards the end adjust seasoning with salt & sprinkle, Kasuri methi & black cardamom seeds (Crushed), chopped coriander& ginger Juliennes.