A popular Indian curry mixed with chickpea, onion tomato paste and all other spice powders and serve as a side dish with chapati, poori, bhature or jeera rice.
Wash and soak chickpea overnight.
Drain the water and add to pressure cooker.
Add 1/4 spoon of salt and a glass of water.
Close the lid and pressure cook for 6 whistles.
Carefully open the lid and check chana must become soft but not mushy.
Heat a pan over a medium flame add oil and halved red chilli.
Blend 2 onions and 1 green chilli and add to the pan.
Stir well and fry for 2 minutes.
Add tomato paste fry for a minute.
Add ginger and garlic paste.
Add turmeric, red chilli, coriander, cumin, chole masala powders.
Stir continuously and fry till the masalas release sides of the pan.
Add boiled chickpea with water(chickpea stock).
According to the consistency of curry adjust the water.
Cook for 5 minutes over a low flame.
Chickpea will absorb all the masalas and gives an excellent taste.
Finally, add chopped coriander leaves taste and adjust the salt.
Chana masala is ready to take into the serving bowl.
Serve as a side dish with roti, chapati, poori or jeera rice.