How To Make Dhaba Style Chana Masala

 Dhaba Style Chana Masala

Chana masala or chole masala is a North Indian cuisine which is basically made with chickpeas, tomatoes, onions and Indian spices. This is a vegetarian curry which can be enjoyed by all on almost every occasion. This Dhaba Style Chana Masala has a rustic flavour which is the main magic of this dish. In Hindi, ‘Chana’ translates to ‘chickpeas’, whereas ‘Masala’ translates to ‘spiced curry or gravy’. So chana masala means chickpeas simmered in a spicy and flavourful tomato onion masala or curry.

INGREDIENTS:

• Chickpeas or chana – 1 cup
• Onions (finely chopped) – 2 large
• Tomatoes (finely chopped) – 3 large
• Ginger-garlic paste – 1 tsp
• Green chillies (slit) – 2
• Coriander leaves (finely chopped) – 2 tbsp
• Bay leaf – 1
• Cinnamon – 1 inch
• Green cardamoms – 2
• Cloves – 2
• Water – 1 ½ cups
• Salt – 2 tsp or as required
• Turmeric – 1 tsp
•  Kashmiri red chilli powder – ½  tsp
• Garam masala – 1 tsp
• Cumin powder – ½ tsp
• Coriander powder – 2 tsp
• Amchur (mango powder) – ¼ tsp
• Kasuri methi – 1 tsp
• Oil – 2 tbsp

PREPARATION:

1. Rinse the chickpeas thoroughly and soak them in 3-4 cups of clean water overnight or at least for 8-9 hours.
2. Drain the excess water and rinse well.
3. Transfer the chickpeas to a pressure cooker and add 1 ½ cups of water.
4. Cook for 5-6 whistles and let it depressurize naturally.
5. Make sure the chickpeas are tender and soft. Squeeze a chickpea to check and it should get mashed easily.

PROCESS:

1. Heat a deep pan or kadhai and add 2 tbsp oil. Let the oil heat for 10-15 seconds and add all the whole spices.
2. After 15-20 seconds, add the finely chopped onions and fry them on medium to high flame until they are lightly golden.
3. Add ginger garlic paste and sauté for a minute or two without burning.
4. Now add finely chopped tomatoes and salt. Cook until thick, mushy and pulpy.
5. Add all the dry masala powders and sauté until the raw smell is gone.
6. When the masala will start releasing oil, add the boiled chickpeas without the chickpea stock.
7. Cook the chickpeas nicely with the masala and let it cook for about 4-5 minutes on low flame.
8. Add the remaining chana stock into the chana mixture and cook for another 5 minutes. You can adjust the consistency of the curry by pouring more water.
9. When the consistency is thick, add kasuri methi and slit green chillies. Let it simmer for 10-15 minutes.
10. Dhaba Style Chana Masala is ready. Garnish with some finely chopped coriander leaves and enjoy it with naan, roti or jeera rice.

CONCLUSION:

Make this Dhaba Style Chana Masala for a healthy and flavoursome Indian meal. A protein-packed, gluten-free, and vegan dish which you can customize according to your taste and preference. This Dhaba Style Chana Masala is generally consumed with lacchha paratha, bhatura, poori, roti and also with rice. This Indian curried dish is very easy to make within some time you can prepare it for your near and dear ones.