Скачать или смотреть Yummy chana masala recipe |Spicy chole masala paired with paratha & tangy aam ka achar at breakfast

Chana masala is a popular, flavorful North Indian curry featuring chickpeas (chana) simmered in a spiced, tangy gravy of tomatoes, onions, ginger, garlic, and a blend of aromatic spices (masala) like coriander, cumin, and garam masala, often garnished with cilantro and lemon .This recipe produces a classic, tangy and spicy North Indian chickpea curry using a base of onions, tomatoes and aromatic spices. It is a hearty, protein-packed dish and served with Indian breads (roti, naan & parathas)

Ingredients -
1 cup of boiled chana
2-3 tbsp refined oil
1 medium onion finely chopped
1 tsp ginger-garlic paste (or 1-inch ginger + 5-6 garlic cloves, crushed)
1 cup tomato puree (or 3 medium tomatoes ground)
2-3 green chilies finely chopped
½ tsp turmeric powder
1 tsp red chili powder
Kashmiri red chili for color
1 tsp coriander powder
1 tbsp Chana Masala powder
½ tsp dry mango powder ( or amchur powder )
1 tsp kasuri methi (dried fenugreek leaves) crushed
Salt to taste
For Garnish:
2-3 tbsp fresh coriander leaves, chopped
Ginger juliennes
Lemon wedges
Method of Preparation -
Rinse the chickpeas and soak them in enough water overnight and drain the soaked water transferring to a pressure cooker adding 2.5 to 3 cups of fresh water, salt, tea bag. Now cook in pressure cooker on medium heat for 5-6 whistles or until the chickpeas are soft and can be mashed easily with a spoon. Remove the tea bag & drain the chana's stock water in a bowl and keep it aside. Now take the boiled kabuli chana in a bowl and mix 1-2 tbsp of baking powder / baking soda and keep it aside for sometime. Now heat refined oil in a large kadai adding the chopped onions and sauté on medium heat until they turn golden brown . Now add the ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears adding the tomato puree and salt. Cook until the tomatoes turn mushy and the oil starts to separate from the sides of the masala adding turmeric, red chili powder, coriander powder and chana masala powder. Mix well and cook for 1 minute. Now Add the boiled kabuli chana and boiled chana stock water to the masala and mix well. Mash a few chickpeas with the back of your spoon.This helps to thicken the gravy. Now cover and let the curry simmer on low-medium heat for 10-15 minutes until the gravy thickens and the chickpeas absorb the flavors.Stir in the amchur powder and crushed kasuri methi. Adjust salt if needed. Garnish with chopped coriander leaves, chopped onions .Serve hot with rice or bread at breakfast , lunch or dinner. I loved enjoying spicy chana masala garnished with chopped coriander ,onions & black pepper salt paired with parathas and tangy aam ka achar . Let me know visiting comment section ll love hearing you guys and dont forget to like and subscribe my channel for more amazing videos.