Chana Masala is an excellent gravy recipe which goes well with Poori, Chapthi, idli and dosa. This recipe is very nutritious because it is made with Chickpeas / Konda Kadalai . This recipe can be with both black chickpeas or with white chickpeas both tastes good.
Please click here to watch Channa Masala Gravy in Tamil -Madras Samayal
Serving Size : 4
Soaking Time : 8 -10 hours
Preparation Time : 10 minutes
Cooking Time : 30 minutes
| Difficulty | 
|
Spice Level |  |
| Quantity | Ingredients for Chana Masala Gravy |
|---|---|
| 1 cup | Chickpeas / Chana masala / Kondai Kadalai (200g) |
| For Chana Masala Base | |
| 1 tsp | Oil |
| 2 | Onions |
| 1 inch | Ginger |
| 4 cloves | Garlic |
| 1/2 tsp | Turmeric powder |
| 1 tsp | Cumin Powder |
| 1 tsp | Garam Masala powder |
| 2 tsp | Coriander powder |
| 2 tsp | Red Chili powder |
| 1 tsp | Amchoor powder / Dry Mango powder |
| 2 | Tomatoes |
| For Chana Masala Gravy | |
| 2 tbsp | Oil |
| 1 Cinnamon stick, 1 Bay leaf, 3 cloves , 3 cardamom | |
| 1/2 tsp Cumin seeds, 3 Green Chilies | |
| Salt to taste | |
| Coriander leaves for garnishing |
Cooking Method |
Step 1) Soak chickpeas for 8 hours and pressure cook it for 4-5 whistles on a medium heat with some water and some salt.
Step 2) Base for the Gravy:
Heat oil in a pan and add onions and saute if for some time, Once the Onions turns translucent add Ginger , Garlic and the masalas - Turmeric powder, Cumin powder, Garam masala, Coriander powder, chili powder and dry mango powder. Also add some water to prevent the masalas from burning.Finally add tomatoes , cover and cook for 6-7 minutes or until the raw smell of the masala is gone.
Step 3 ) Grinding:
Once the raw smell is gone turn off the heat and allow it cool. Once cooled grind it to a fine paste.
Step 4) Chana Masala Gravy:
Heat oil in a pan and add the whole spices - Cinnamon stick, Bay leaf, cloves ,cardamom, Cumin seeds and green chilies. Mix it once and then add the freshly ground masala paste, required salt and once it comes to a boil add the cooked chickpeas along with its water (if there is too much water then reduce the amount of water)
Mix well and cook for 5 minutes. Mash some of the chickpeas with a masher or with a backside of a tumbler to thicken the gravy. And cook it for a couple of more minutes.
Finally Garnish it with chopped coriander leaves and turn off the heat.
Wow this recipie is amazing and no one would never miss to add garam masala to the preparation
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