Chana masala/ Channa masala without coconut/ Easy Chana masala

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Introduction:
 Chana masala / chickpea masala is an Indian curry made with chickpeas cooked in an onion tomato based gravy with a blend of spices. This recipe is so simple to make yet tastes so creamy and delicious ...It can be served with chapathi, roti, poori, pulao, rice… Do try this recipe and give us your feedback…
Cuisine: Indian
Recipe category: side dish
Prep time: 8 hours 15 mins (including soaking time)
Cooking time: 30 mins
Serves: 4 to 5
Ingredients:

Chick peas / Chana / Kondakadalai
3/4 cup / 130 Gms (Soaked overnight or eight hours and drained)
To fry and grind:

Oil
1 tbsp
Cinnamon
a small piece
Clove
1
Fennel seeds / Sombu
1 tsp
Ginger
1 inch piece
Garlic
7 small cloves
Onion (medium)
1 chopped
Tomatoes (medium)
3 chopped
For gravy:

Oil
2 tbsp
Cumin seeds / jeera
1/2 tsp
Onion (medium)
1 chopped
Chilly powder
2 tsp
Coriander powder
2 tsp
Turmeric powder
1/2 tsp
Chana masala powder
1/2 tbsp
Or

Garam masala powder
1 tsp
Water
1 + 1/2 cups
Salt
to taste
To garnish:

Chopped coriander leaves

Method:
  1. Wash and soak chick pea in water overnight or 8 hours .After 8 hours drain it and keep it aside
  2. In a kadai add 1 tbsp oil. When hot add cinnamon, clove, fennel seeds, ginger, garlic and onions
  3. Fry for 2 mins on medium flame. Add the tomatoes and fry until soft and mushy
  4. Switch off the stove and allow it to cool
  5. When cooled completely transfer it to a mixer/blender jar and grind to a smooth paste (no need to add water). Keep it aside
  6. In a cooker pan add 2 tbsp oil. When hot add cumin seeds onions and salt .Fry until onions turn soft
  7. Pour the ground paste and sauté for 2 mins. Add chilly powder, coriander powder, turmeric powder, Chana masala powder / Garam masala powder. Saute for 2 mins
  8. Add in the soaked chickpea / chana and mix well
  9. Pour water mix well and check salt. If needed add more
  10. Close cooker and cook (3 whistles on high flame and then 5 mins on low flame)
  11. When cooked garnish with chopped coriander leaves
  12. Serve with chapathi, roti, pulao….

Notes:
  • Adjust the consistency of the cooked gravy by adding hot water
  • You can cook the chana / chickpeas separately in advance and then prepare the gravy
  • While doing so, cook it for 1 whistle along with the gravy .This way the masala gets blended well with the chickpeas


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