Chana Masala Recipe

Ingredients:

• 2 cups dried chickpeas (chana), soaked overnight 🌱
• 2 onions, finely chopped 🧅
• 2 tomatoes, finely chopped 🍅
• 2 green chilies, slit lengthwise 🌶️
• 1 tablespoon ginger-garlic paste 🧄
• 1 teaspoon cumin seeds 🌿
• 1 teaspoon coriander powder 🌿
• 1/2 teaspoon turmeric powder 🌿
• 1/2 teaspoon red chili powder 🌶️
• 1/2 teaspoon garam masala 🌿
• Salt, to taste 🧂
• Fresh coriander leaves, chopped, for garnishing 🌿
• Vegetable oil, for cooking 🌿

Instructions:

1. Drain the soaked chickpeas and rinse them under cold water. Set aside.
2. Heat vegetable oil in a pressure cooker over medium heat.
3. Add cumin seeds to the hot oil and let them splutter.
4. Add finely chopped onions to the pressure cooker and sauté until they turn golden brown.
5. Stir in ginger-garlic paste and slit green chilies. Sauté for another minute.
6. Add chopped tomatoes to the pressure cooker and cook until they are soft and mushy.
7. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt to the pressure cooker. Mix well with the onion-tomato mixture.
8. Cook the masala for a few minutes until the oil starts to separate from the masala.
9. Add soaked chickpeas to the pressure cooker and mix well with the masala.
10. Pour enough water to cover the chickpeas and bring the mixture to a simmer.
11. Close the pressure cooker with its lid and cook for about 5-6 whistles or until the chickpeas are cooked through and tender.
12. Once the pressure releases naturally, open the cooker and check the consistency of the chana masala. If it's too thick, you can add more water and simmer for a few more minutes.
13. Garnish the Chana Masala with freshly chopped coriander leaves.
14. Serve the hot and flavorful Chana Masala with rice, roti, or naan.

Enjoy the aromatic and hearty Chana Masala as a satisfying meal! 🥣🌿🌶️