Chana Masala Semi Gravy Recipe
A delicious semi-gravy dish made with chickpeas and select Indian spices. This dish pairs perfectly with Naan, Roti and Kulchas.
Equipment
- Pressure Cooker
- Pan
- Spatula
- Knives and Cutting Board
Ingredients
- 1½ Cups White Chickpeas, washed and soaked overnight
- 3 tbsp Oil
- 2 tbsp Ghee
- 1 tsp Cumin Seeds
- 2 Bay Leaves
- 3 Medium-Sized Onions, finely Chopped
- 1 tbsp Ginger Garlic Paste
- 3 Medium-Sized Tomatoes, pureed
- 1½ tbsp Chana Masala
- 1 tsp Kashmiri Red Chilli Powder
- 1 tbsp Coriander Powder
- ⅓ tsp Garam Masala
- Salt to taste
- 1 tbsp Kasuri Methi
Spice Mix
- 1 tsp Ajwain (Carom Seeds)
- 1 Bay Leaf
- 1 tsp Black Peppercorns
- 1 Star Anise
- 3-4 Cloves
- 1 Small Stick of Cinnamon
- 4 Green Cardamoms
- 1 Black Cardamom
- 1 Mace
Instructions
- Take a muslin/cotton cloth. Put all the ingredients listed in the Spice Mix and tie a tight knot.
- Drain the excess water from the soaked chickpeas. Transfer them to a pressure cooker. Add just enough water to cover the chickpeas. Keep the spice pouch and pressure cook the chickpeas with 1 tsp of salt till they turn tender.
- While the chickpeas cook, heat oil and ghee in a pan.
- Add cumin seeds and bay leaves. Fry for a few seconds.
- Add chopped onions and fry them on medium heat till they turn golden brown.
- Add ginger-garlic paste and fry for another 3-4 minutes.
- Add tomato puree and all the spices, i,e ,chana masala, coriander powder, Kashmiri red chilli powder and garam masala.
- Cover and cook at low heat for 10-12 minutes. Mix it occassionally.
- Once the chickpeas are cooked, remove the spice pouch and transfer the cooked chickpeas to the pan.
- Mix, add kasuri methi and cook for another few minutes.
- Garnish with fresh coriander leaves and serve.