Authentic Chana Masala

Por Ministry of Curry · 150 min

Ingredientes

Modo de preparo

1. Soak the white chickpeas in 2 cups of water overnight or for 8 to 10 hours. Drain all the water.
2. 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.
3. 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.
4. Add the tomatoes and cook for 5 minutes, stirring a few times, until soft and mushy.
5. 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.
6. Simmer for 5 minutes. Garnish with kasoori methi and cilantro. Serve with steamed basmati rice or paratha.

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