- . Add 1 cup dried chickpeas to a large bowl and rinse them well a few times. Pour 3 ½ to 4 cups fresh water and soak them overnight or for at least 8 hours. Later drain the water & rinse them well.
- Pressure cooker: Pour 1 ½ cups fresh water to the chana and pressure cook for 5 to 6 whistles on a medium heat. If using Instant pot, cook them for 18 minutes on a high pressure. Once the pressure drops naturally, open the lid.
- Test the texture
Test if they are soft cooked, tender and hold shape (not mushy). When you squeeze a chickpea it should get mashed completely. If it is still firm, it is undercooked and you need to cook it longer. - Heat 2 tablespoons oil in a pot and add the whole spices (optional). You will need 1 bay leaf, 1 inch cinnamon, 2 cloves and 2 green cardamoms. If you do not have them simply omit.
- When they begin to sizzle add 1½ cups fine chopped onions (2 large/medium) and saute until golden, for about 8 to 9 mins. If you want you may add a slit green chili for heat but I do not use it.
- Add 1 tablespoon ginger garlic paste and saute for a minute, making sure not to burn it.
7.Add 1½ cup chopped tomatoes (or tomato puree or whole peeled tomatoes) and ¾ teaspoon salt. Continue to cook until the tomatoes break down and turn mushy, for 6 to 7 mins. You may cover and cook to quicken the process.
8. Next add all the ground spices
- 1 to 1½ teaspoons Kashmiri Red chilli powder (I use 1½)
- ¼ teaspoon turmeric
- 1 teaspoon garam masala
- 2 teaspoons coriander powder
- ½ teaspoon cumin powder
9. Saute on a medium flame until the masala smells aromatic. This takes about 3 to 4 minutes.
10. This step is optional and you may skip if you want your gravy to be chunky. You have the option to skip this step or blend the onion tomato masala to a coarse or smooth puree depending on how you want your chana masala gravy.
11.Add the chana along with the stock in which you cooked it. You will be left with 1¼ cup stock which you will add it. Pour more water as needed to make a gravy. I use about ¾ to 1 cup more water. If you don’t puree the onion tomato masala you will require lesser.
Canned chickpeas: Drain the liquid in the can, rinse the chana well with fresh water and use here. Pour 2 cups water.
12. Mix everything well and taste test. Add more salt if required.
13. Cover and simmer for 15 minutes, until the gravy turns thick.
14.Add ½ teaspoon amchur powder (optional) and 1 teaspoon kasuri methi. Crush it in your palms first and then sprinkle.
15. This is the right consistency – thick. Chana masala will thicken slightly further upon cooling.
16.. At this stage I always feel the need to add more salt as the chickpeas absorb some amount of it from the gravy. So taste test add more salt and squeeze some lemon juice if you have not used amchur.
