#shorts Authentic Chana Masala

By Ministry of Curry

Ingredients

Instructions

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, 2 cups of water and the salt into an Instant Pot insert or stovetop pressure cooker. Pressure cook for 35 minutes, then let the pressure release naturally.
3. Optionally, add the black tea bag during cooking for smoky flavour and deep colour; discard it once the chickpeas are cooked.
4. Heat the ghee in a medium skillet. Add the bay leaf and onions and sauté on medium heat, stirring often and covering with a lid to speed up, for about 8 to 10 minutes until light golden brown.
5. Add the ginger paste, garlic paste and green chilli. Mix well and cook for another minute.
6. Add the tomatoes and cook for 5 minutes, stirring a few times, until soft and mushy.
7. Stir in the chana masala spice blend (1 to 2 tablespoons, to taste), 1½ teaspoons salt, the turmeric and the red chilli powder.
8. Add the boiled chickpeas with the pressure-cooking water, plus 1 cup of water (more or less) to reach your desired consistency.
9. Simmer for 5 minutes, then garnish with the 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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