Chana Masala Recipe

1. Prepare Chickpeas:
   • Rinse dried chickpeas several times. Soak in 3½–4 cups of water overnight (at least 8 hours).
   • Drain and rinse. Pressure cook with 1½ cups fresh water for 5–6 whistles (or Instant Pot on high for 18 mins). Let pressure drop naturally.
   • Chickpeas should be fully soft but not mushy.
2. Make Onion-Tomato Gravy:
   • Heat oil in a large pot. Add bay leaf, cinnamon, cloves, and cardamoms (if using). Sauté until aromatic.
   • Add onions (and green chili, if using). Sauté until golden (about 8–9 mins).
   • Add ginger-garlic paste; sauté 1 minute.
   • Add tomatoes and salt. Cook till tomatoes break down and get mushy (6–7 mins; may cover to speed up).
   • Add chili powder, turmeric, garam masala, coriander, and cumin. Sauté until the masala smells good (3–4 mins).
3. (Optional) For a smooth gravy, cool the mixture, discard bay leaf/cinnamon, and blend to a coarse/smooth paste. (I like to blend in 2 tbsp cooked chana for a richer sauce.)
4. Make Chana Masala:
   • Add chickpeas (with cooking water/stock, about 1¼ cups). Add more water (¾–1 cup) for a thinner gravy. For canned chickpeas: Drain, rinse, and add with 1¾ cups water.
   • Mix well, taste for salt, and simmer covered for 15 mins till the gravy thickens.
   • Add amchur powder and kasuri methi. Stir well.
5. Serve:
   • Garnish with coriander leaves and lemon juice (if not using amchur).
   • Serve hot with rice (Basmati, Jeera) or Indian breads (Naan, Roti, Paratha).

Source: - indianhealthyrecipes.com