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Authentique Chana Masala - En-tete

Authentic Chana Masala

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5/5 (16)
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Course: Main course
Cuisine: Indian
Servings: 4
Author: Marc Winer

Ingredients

For cooking the chickpeas

  • 380 g dried kabuli chickpeas soaked overnight
  • 3 pods black cardamom
  • 2 sticks cinnamon
  • 0.25 teaspoon baking soda
  • 3 tablespoons chana dal rinsed and dried
  • salt to taste
  • 1 tablespoon tea leaves
  • 591 ml water

For the masala

  • 2.5 teaspoons ghee
  • 2 teaspoons fresh ginger grated
  • 4 green chilies chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon garlic paste
  • 50 g onion grated
  • 169 g tomato purée
  • 1 teaspoon garam masala ground
  • 1.5 teaspoons red chili powder
  • 1 teaspoon ground coriander
  • 2 teaspoons chole masala

For assembly and final cooking

  • 118 ml water
  • salt to taste

To finish and serve

  • 1.5 handfuls fresh cilantro chopped
  • bhature or butter naan for serving

Procédé

Cook the chickpeas

  • Place the tea leaves, black cardamom, and cinnamon in a piece of muslin, then tie it into a small pouch.
    591 ml water, 2 sticks cinnamon, 0.25 teaspoon baking soda
    Authentique Chana Masala - Pour la cuisson des pois chiches: Mettre les feuilles de thé, la cardamome noire et la cannelle dans un tissu en mousseline.
  • Add the kabuli chickpeas, spice pouch, chana dal, salt, baking soda, and water to the pressure cooker. Mix well.
    3 pods black cardamom, salt, 1 tablespoon tea leaves, 3 tablespoons chana dal
    Authentique Chana Masala - Pour la cuisson des pois chiches: Mettre les pois chiches kabuli, la petite bourse, le chana dal, le sel, le bicarbonate de soude et l’eau dans un autocuiseur.
  • Pressure-cook for 3 whistles, then remove the pouch and set it aside.

Prepare the masala

  • Heat the ghee in a deep pan, then add the ginger, green chilies, and cumin seeds. Sauté for 20 to 30 seconds.
    2 teaspoons fresh ginger, 4 green chilies, 1 teaspoon cumin seeds, 1 teaspoon garlic paste
    Authentique Chana Masala - Pour le masala: Ajouter le gingembre, les piments verts et le cumin.
  • Add the garlic paste and onion, mix well, then cook for 5 minutes.
    50 g onion, 169 g tomato purée
    Authentique Chana Masala - Pour le masala: Ajouter la pâte d’ail et l’oignon.
  • Add the tomato purée, mix well, then cook for 5 minutes, stirring occasionally.
    1 teaspoon garam masala
    Authentique Chana Masala - Pour le masala: Ajouter la purée de tomate.
  • Add the garam masala, red chili powder, ground coriander, and chole masala. Mix well and cook for 2 minutes.
    1.5 teaspoons red chili powder, 1 teaspoon ground coriander, 2 teaspoons chole masala
    Authentique Chana Masala - Pour le masala: Ajouter le garam masala en poudre, le piment rouge en poudre, la coriandre en poudre et le masala pour chole.

Assemble and finish cooking

  • Add the cooked chickpeas to the masala, then stir in the water and season with salt to taste.
    salt
    Authentique Chana Masala - Pour l’assemblage et la cuisson finale: Ajouter les pois chiches cuits dans le masala.
  • Cook for 15 to 20 minutes, until the liquid reduces and the chickpeas are still lightly coated in sauce. Do not let them dry out completely.
    Authentique Chana Masala - Pour l’assemblage et la cuisson finale: Cuire 15 à 20 minutes.

Finish and serve

  • Garnish with fresh cilantro, then serve with bhature or butter naan.
    bhature or butter naan
    Authentique Chana Masala - Pour la finition et le service: Garnir avec la coriandre fraîche.

Notes

Adjust the final amount of water to reach your desired consistency, but the chana masala should remain lightly saucy.
Did you make this recipe?Tag @marcwiner on Instagram!