Empty My Fridge
Authentic Chana Masala
Ingredients
- Chickpea1 cup
- Salt2 ½ tsp
- Tea1
- Ghee2 tbsp
- Bay leaf1
- Onion1
- Ginger paste2 tsp
- Garlic · paste2 tsp
- Chili pepper1
- Tomato2
- Chana masala spice blend1–2 tbsp
- Turmeric · ground¼
- Chili powder1 tsp
- Fenugreek1 tbsp
- Cilantro · chopped¼ cups
Instructions
- Soak the white chickpeas in 2 cups of water overnight or for 8 to 10 hours. Drain all the water.
- Put the chickpeas in the Instant Pot insert or a stovetop pressure cooker with 2 cups of water and the salt. Pressure cook for 35 minutes, then let the pressure release naturally. Optionally, add a tea bag for colour and smokiness, and remove it once the chickpeas are cooked.
- Heat the ghee in a medium skillet. Add the bay leaf and onions and sauté over medium heat for 8 to 10 minutes, until light golden brown. Cover to speed things up, stirring often. Add the ginger paste, garlic paste and green chilli, mix and cook for another minute.
- Add the tomatoes and cook for 5 minutes, stirring a few times, until soft and mushy.
- Stir in the chana masala spice blend, salt, turmeric and red chilli powder. Add the boiled chickpeas with their cooking water, then add about 1 cup of water, more or less, to reach the consistency you want.
- Simmer for 5 minutes. Garnish with kasoori methi and cilantro. Serve with steamed basmati rice or paratha.
Summarized from Ministry of Curry's video. Watch it for the details.
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