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.
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