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22 December 2014

Chana Masala | Chole Masala (with coconut)

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Chana Masala




Chickpeas in spicy coconut-tomato gravy.Perfect with batura,roti or poori .
Prep Time: 30 minutes + Soaking time
Cooking Time: 30 to 45 minutes
Serves: 3 to 4
Ingredients:
  1. Dry Chickpeas - 1 cup
  2. Mustard seeds- 1/4 tsp
  3. Cumin seeds - 1/2 tsp
  4. Ginger,finely chopped - 2 tsp
  5. Garlic,finely chopped - 2 tsp
  6. Green Chilies,chopped - 1 or 2( according to taste)
  7. Curryleaves - 1 sprig
  8. Onion,finely chopped - 1.5 cups(2 large)
  9. Turmeric powder - 1/2 tsp 
  10. Kashmiri chili powder  - 3 to 4 tsp ( or according to taste)
  11. Coriander powder - 1 tbsp
  12. Water - as required 
  13. Tomato,chopped - 1/2 cup (1 medium)
  14. Sugar - 1 generous pinch
  15. Salt - to taste
  16. Coriander leaves,chopped - 1/4 cup
  17. Oil - as required
To Roast and grind:
  1. Grated coconut - 5 tbsp
  2. Fennel seeds- 1 tsp
  3. Cumin seeds - 1 tsp
  4. Cinnamon - 3/4" piece
  5. Cardamom - 2
  6. Cloves-3 to 4
  7. Star anise-4 petals or 1 small
  8. Oil - 1 tsp
Instructions:

  • Soak chickpeas in plenty of water for about 8 hours or overnight.Drain and pressure cook until it turns soft,adding sufficient quantity of water.
  • Heat 1 tsp oil in a pan,add all the ingredients listed under ' To roast and grind'.Fry till it turns golden brown.Transfer it to a tray and allow to cool completely.Grind this to a smooth paste adding sufficient quantity of water.Keep aside until required.
  • Heat oil in a pan,add mustard seeds and let it splutter.Add cumin seeds and saute for few seconds.Next add ginger,garlic,green chilies and curry leaves.Saute for few seconds..
  • Now add onion and saute until it turns soft and golden brown in colour.
  • Reduce flame to low and add turmeric powder,kashmiri chili powder and coriander powder.Add 1 tbsp water and mix well.Stir well and fry until oil starts to separate.
  • Add tomato and salt to taste.Cook over medium heat until tomato turns mushy and oil starts to separate.
  • Add the prepared coconut masala paste ,sugar and  1/4 cup water,mix well and bring it to a boil.
  • Next add the cooked chickpeas along with the stock.Mash some of the chickpeas with the back of the ladle to thicken the gravy.Add more salt if required.
  • Cover and cook over medium heat for about 10 minutes or until the gravy turns thick.Add coriander leaves.Cook for few more minutes and serve with roti /batura.
  • NOTES

    • Adjust the quantity of green chilies and kashmiri chili powder according to your taste.

    1 comment:

    1. Droolworthy Chana masala. I am bookmarking it:)

      ReplyDelete

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