Chana Masala / Chole Masala / Chickpea Curry

 

For Roasting and Grinding:

1. Oil - 2 tablespoons
2. Onion - 2 medium
3. Tomato - 3 medium
4. Mint - a handful
5. Coriander leaves - a handful

For Boiling:

1. Chana / Chole / Chickpea - 1 cup

2. Tea Bag - 1

3. Elachi / Cardamom - 3

4. Pattai/ Cinnamon stick - 1

5. Anasi Poo / Star Anise - 1

6. Kirambu / Cloves - 3 

7. Briyani Leaf - 2

For Curry / Masala:

1. Oil - 2 tablespoons
2. Saunf / Fennel Seeds - 1 tablespoon
3. Onion - 1 small
4. Ginger garlic paste - 1 tablespoon
5. Chilli Powder - 1 tablespoon
6. Jeera Powder - 1/2 tablespoon 
7. Turmeric Powder - 1/4 tablespoon
8. Garam masala - Small Pinch (Optional)
9. Salt - Required amount

10. Coriander Powder - 1 tablespoon

Preparation method:

1. Boil all the ingredients given under for boiling section under the pressure cooker along with salt. Cook for 6 whistles in medium flame or until it's completely softened. 

2. Remove the chickpeas and water separately. Keep the water aside as well. Throw away the spices added to boil chickpeas/chana/chole.

3. Heat oil in a pan and add in the roughly chopped onions. Fry them in medium flame for 2 mins.

4. Now add in the chopped tomatoes and mix them well. Roast them until they are smashed completely. Now add in the mint, coriander leaves, and cashew (Optional) to the pan, then mix it well.

5. Grind the roasted ingredients given for grinding to a fine paste and keep it aside.

6. Heat oil in a pan. Once heated add fennel seeds, ginger garlic paste, and finely chopped onion to the pan. mix them well. 

7. Add the grounded masala to the pan and cook it for 1 min on low flame. Now add all the spice powders to the masala mixture and mix them well. Close the pan with a lid and leave it on low flame for 3 mins.

8. Now add in a glass of chickpea boiled water to the masala and keep it on low flame for 5 mins.

9. Add the boiled chana/chickpeas to the curry and mix it well. Adjust the salt now, close the pan cook it on a medium flame for 10 mins.

10. Garnish with coriander leaves and serve it hot with Roti, Naan, or Bhature/Poori. This can be even served with Jeera rice. Adding lemon and onion while consuming enhances the taste.