Chana Masala

Von Your Food Lab · 60 Min.

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Zubereitung

1. Soak the chickpeas in water for 6 to 8 hours or overnight, then drain, discard the water and wash them thoroughly.
2. Put the soaked chickpeas in a pressure cooker with the whole spices, salt, water (about 1 inch above) and a pinch of baking soda. Pressure cook on high for one whistle, then on medium for 4 to 5 more whistles.
3. Turn off the heat and let the pressure release naturally. Open the lid and check the chickpeas; if not cooked, pressure cook for 1 or 2 more whistles.
4. Discard the whole spices and set the chickpeas aside.
5. Grind the onions to a paste. Blend the tomatoes, ginger, green chillies and garlic to a fine puree.
6. Heat the ghee and oil in a kadhai over high heat. Add the cumin seeds, carom seeds, asafoetida and onion paste. Stir and cook over high heat until golden brown, adding splashes of hot water if it sticks.
7. Lower the heat, add all the powdered spices with a splash of water, stir and cook for a minute or two over high heat.
8. Add the tomato puree and salt and cook for 10 to 12 minutes until the ghee separates and the masala is crumbly. If it becomes dry, add hot water and cook further.
9. Add the cooked chickpeas, stir and simmer for 6 to 8 minutes until semi-thick. Mash a few chickpeas to thicken faster if needed.
10. Dry roast the kasuri methi in a separate pan over medium heat, crush it by hand, then add it to the gravy with the ginger julienne, green chilli, garam masala and coriander. Stir well and serve.

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