UP Style Chana Masala - Mads' Cookhouse

Contents

For the gravy For the wet masala Pin it for later

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India has a rich culinary tradition. Each region has its own recipe and method of preparation of kitchen staples. Check out this recipe for the UP Style Chana Masala that will leave your taste buds craving for more.

1 cup kabuli chana (chickpeas)
1 tsp salt or to taste
1/2 amla (Indian gooseberry)

For the gravy

3 tbsp mustard oil
2 bay leaves
1/4 tsp asafoetida (hing)
2 tsp cumin seeds (jeera)
1 medium onion chopped
2 tsp Kashmiri red chilli powder
1 tsp turmeric powder (haldi)
1 tbsp coriander powder (dhania)
1 tsp garam masala powder
1 tbsp chana masala powder
1 tbsp chopped green coriander leaves

For the wet masala

1 medium onion
2 medium tomatoes
10-12 cloves of garlic
1″ piece of ginger

To begin, soak the Kabuli chana in water overnight or for at least 8 hours.
Transfer to a pressure cooker. Add salt, half an amla or a tea bag for color. Add 3 cups of water.
Allow two whistles. Then cook on medium heat for 15-20 minutes or until done. Drain the chanas and keep aside. Save the remaining water for the gravy.
In the meantime, prepare a paste of 1 medium onion, tomatoes, garlic cloves, and ginger.
Mix Kashmiri red chilli powder, turmeric powder, and coriander powder in ¼ cup water. Keep aside.
To prepare the gravy, heat the mustard oil to a smoking point and let it cool a bit.
Add in bay leaves, asafoetida (hing) and cumin seeds. Mix.
Now add in the chopped onions and saute until they are slightly browned. Do not burn.
Next, add the dry masala paste you prepared earlier. Mix well.
Now add in the wet masala paste. Saute until the masala is cooked and oil begins to appear on the sides.
Add in the cooked chanas and saute for a few minutes.
Add in the remaining water to adjust the gravy. Mix well and crush a few of the chanas to thicken the gravy. Pressure cook it for one whistle so that the masalas are well infused into the chanas.
Finally, add in the garam malasa powder, chana masala powder, and chopped green coriander leaves. Cook for a few minutes. Check the salt and add more if required. Adjust the gravy as per your taste.
The UP Style Chana Masala is ready to serve. Serve hot with pooris or kachoris.