How are you friends? Today I am sharing with you Dhaba style Chana Masala recipe. I have received many requests for this recipe from restaurants, hotels and dhabas to make chana masala. But the best part about this recipe is that although it is a Dhaba style recipe, the method and ingredients are made at home. You don’t need to bring any ordinary ingredients like chana masala or masala mix.
easy punjabi chana masala
You don’t need to cook it. You just need simple spices. It is an easy process, but it tastes amazing. Chole is very tasty, and if you eat it with jeera rice or tandoori roti, it will taste amazing.
chickpea curry with onion and tomato
Preparation :-
- Chole
- 250 gms white chickpeas
- 1 bay leaf
- 1 black cardamom
- 3-4 cloves
- 1 inch water
- Salt to taste and a pinch of baking soda
- Onion (3 PC )
- 3 tomatoes,
- 2 inch ginger,
- 2 green chillies and
- 10-15 garlic cloves
- 2 tbsp desi ghee
- Add 1 tbsp oil so that the ghee doesn’t burn.
- 1 tsp cumin tadka,
- 1 pinch carom seeds,
- ¼ tsp asafoetida
- ½ tsp turmeric powder,
- 2 tbsp coriander powder,
- 1 tsp cumin powder,
- 1 tsp yellow chilli powder
- 1 tsp dry mango powder or pomegranate seeds powder,
- You can also add a pinch of black salt and some warm water,
chole masala for bhature
First of all, to make chana masala we need to soak the chickpeas. Let us quickly see the whole process.
Here I have taken 250 grams of white chickpeas. Wash them well and soak them for 7-8 hours or overnight. You can see that I have washed and soaked the chickpeas. You have to drain the water before cooking. chana masala recipe without onion garlic
All you have to do is wash and soak the chickpeas. After soaking, drain the water and wash the chickpeas. Sometimes, we soak the chickpeas for a longer time and the weather is a bit hot, so the water starts smelling bad. And when you cook the chickpeas, it will also smell bad. So wash the chickpeas once. After washing and soaking the chickpeas, let’s see how to cook them in a pressure cooker. chana masala in pressure cooker
In a pressure cooker, add the soaked chickpeas, 1 bay leaf, 1 cinnamon stick, 1 black cardamom, 3-4 cloves, 1 inch water,
salt to taste and a pinch of baking soda so that the chickpeas are cooked well. Let the pressure cooker cook on high flame till 1 whistle. After this, reduce the flame to medium-low and cook the chickpeas till 3-4 whistles or till the chickpeas become soft. It takes about 5 whistles.
After all the whistles, turn off the gas and let the steam escape. Check and then open the lid. Let’s open the lid and check. You can see that the chickpeas are cooked well and have become soft. At this stage, remove the thick spices as their flavor is gone. Now, keep the cooked chickpeas aside.
So we have cooked chickpeas in a pressure cooker. This is a very easy process. Now the next step is also very easy. We have to make a masala roast. And for the masala, we will grind all the ingredients. Grinding will eliminate the need for cutting and peeling. We are going to make two pastes. Let’s see how to make a spice paste.
Put 3 medium-sized onions in a mixer grinder. Now you have to make a paste of it. It just has to be grinded in an easy way. As you can see, we have ground it quickly. Now to make the second paste, add 3 tomatoes, 2 inches of ginger, 2 green chilies and 10-15 garlic cloves in the mixer grinder. Add some more garlic and make a paste of it.
So you don’t need to make tomato puree and ginger garlic paste separately, you just need to grind everything together. The job becomes very easy. As you can see, our second paste is ready. So both our pastes are ready. You saw a very easy way to make onion paste, ginger garlic paste and tomato paste. Now we will cook it with spices.
And I am sure you will love making delicious dishes with this in your kitchen. Now, our next process is to quickly roast and cook both the pastes. Then we will add chickpeas to it and our delicious chana masala will be ready. So, let’s see how the next process is.
Add 2 tbsp of Desi Ghee and 1 tbsp of Oil in a pan so that the Ghee doesn’t burn. Once the Ghee is hot, add 1 tsp of cumin tadka, 1 pinch of carom seeds, ¼ tsp of asafoetida and the onion paste prepared earlier. Now, cook the onion paste on high flame till it turns brown. It is very important to fry it well. If you feel that the paste is sticking to the pan, you can sprinkle some hot water on it. This will also help it to brown. So you can sprinkle some water on it. Fry the onion paste well. You can see that we have fried the onion paste well. At this time, if you want to add some spices, reduce the heat.
½ tsp turmeric powder, 1 tbsp Kashmiri red chili powder, 2 tbsp coriander powder, 1 tsp cumin powder, 1 tsp yellow chili powder. If you don’t have yellow chili powder, you can also add red chili powder. You can also add 1 tsp dry mango powder or pomegranate seeds powder, a pinch of black salt and some hot water, so that the spices are fried well and the spices do not burn.
The black salt and sourness of the dry mango powder or pomegranate seeds powder is very
This is important. This gives a very spicy taste to the chana masala, so do add this. Fry the masala well till the ghee separates. You can see that the spices have been roasted well and the ghee has separated.
At the same time, add tomato puree, ginger, garlic and chilli. Also add salt as per taste. Now, we have to fry the tomatoes, garlic, ginger and chilli well till the gravy thickens and the ghee separates. We have to fry it well for at least 10-15 minutes. You can fry it for a little longer if you want. The more you fry it, the tastier your chana will be.
So, if you put in a little effort, you will get good results. If you feel the masala is dry, you can sprinkle some hot water on it. As you can see, I have fried the masala well. You can see its texture, it has become grainy, ghee has separated and the colour has also become darker. Now, add the boiled chickpeas.
You have to stir it well. As you can see, I have mixed everything well. Now, its consistency is very thin. The chana masala in the dhaba is a little thick. It has thick gravy and masala. If you want to make chana with gravy, you can add more hot water to it. You can also maintain this consistency. We are making chana masala. For this, I will cook it on high flame for 7-8 minutes so that it becomes a little more thick.
After cooking for 7-8 minutes you can see the consistency of the gravy. If you want to thicken the gravy more, mash the chickpeas a little. This will make the gravy thicken quickly. So this is a trick to thicken the gravy quickly. Now its consistency is perfect. Taste it at this stage and add more or less salt if needed.
Our process is almost complete. I am taking a pan to add kasuri methi. Add about 1 tablespoon of kasuri methi to the pan. Roast it. Roast it well. This will enhance the taste of kasuri methi. After roasting, take it out and crush it between your palms. Kasuri methi is a very important ingredient for making chana masala. Also, add a few pieces of ginger.
Add 2 chopped green chilies, a pinch of garam masala and lots of freshly chopped coriander leaves. Stir it well. If you want to add more, you can add desi ghee or degi mirch tadka. I am not adding it here because at home it becomes very thick. If you want to add, you can add. And you can see how beautiful and delicious our chana masala looks. It is ready. Let’s serve it in.
Today I really enjoyed making and eating this chana masala. It is a very tasty recipe. You all must try it. I am sure everyone will ask where this recipe came from. Do try this recipe and let me know in the comments how you liked it. Hit the like button if you liked this recipe. Have a wonderful time at your home with this beautiful recipe. Cheers!