Chana masala is usually liked by me with bature. But having it with rice, chapathi etc. also tastes yumm. I can eat this side as is. With some chopped red onion to top it, they taste amazing.
This yummy curry has different versions and here I am listing down the easiest way to make it. Hope you like it.
1 cup of grabanzo/chana
2-3 tbsp of cooking oil
2-3 bay leaves
1 inch stick of cinnamon
1/4 tsp of turmeric powder
1 large onion finely chopped
3/4 tbsp of finely chopped ginger
3/4 tbsp of finely chopped garlic
3 green chillies
1 tbsp of kashmiri chilly powder
1/2 tbsp of coriander powder
1 tsp of garam masala
1 tsp of cumin powder
1 tomato finely chopped
Salt to taste
1 tbsp of coriander leaves for garnishing
Soak the garbanzo beans overnight.
Wash it thoroughly and transfer it into a pressure cooker. Add enough water, turmeric powder and salt. Cover and pressure cook it untill the chana turns soft. For me, it usually takes, 1 whistle on high heat and 3 whistle on low heat.
Let the pressure go down.
Meanwhile, take ingredients 7-15 in a blender jar. Grind it well to form a smooth paste.
In a pan, heat the oil. Once hot, lower down the heat and add the bay leaves, cloves and cinnamon. Once its aroma starts to come, drop in the ground paste. Saute it untill the oil clears up and the mixture looses its rawness.
Now add the cooked garbanzo to it along with its water. Cook it untill everything comes together and the curry starts to boil. Turn off the heat.
Garnish it with coriander leaves and serve hot with bature/puri/chapathi or just have as it is having topped it with some chopped onions.
Grinding a laddle or two of the cooked garbanzo/chana and adding it to the curry while it cooks, would help get a thick gravy.