#shorts Authentic Chana Masala

By Ministry of Curry · 90 min

Ingredients

Instructions

1. Soak 1 cup dry chickpeas in 2 cups water overnight or for 8–10 hours, then drain.
2. Put the chickpeas in a pressure cooker with 2 cups water and the salt. Pressure cook for 35 minutes, then allow natural pressure release. Optionally add a tea bag for colour and smokiness, and discard it after cooking.
3. Heat 2 tablespoons ghee in a medium skillet. Add the bay leaf and 1 large finely diced onion, and sauté over medium heat for 8–10 minutes until light golden brown, stirring often and covering with a lid to speed cooking.
4. Add 2 teaspoons ginger paste, 2 teaspoons garlic paste and the green chilli (optional). Stir and cook for another minute.
5. Add the 2 finely diced plum tomatoes and cook for 5 minutes, stirring a few times, until soft and mushy.
6. Stir in 1 to 2 tablespoons chana masala spice blend, 1½ teaspoons kosher salt, ¼ teaspoon ground turmeric and 1 teaspoon Kashmiri red chilli powder.
7. Add the cooked chickpeas with their cooking water and 1 cup water, or more or less to reach the desired consistency.
8. Simmer for 5 minutes, then garnish with 1 tablespoon kasoori methi and ¼ cup chopped cilantro.

Summarized from Ministry of Curry's video. Watch it for the details.

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