Total Time
24hrs 45mins
Prep 24 hrs
Cook 45 mins

My MOST FAVOURITE style of chana masala! This one's often requested by my near and dear ones. I serve this with "My FAVOURITE - Plain but Delicious Homemade Bhatooras{recipe number 36616). Absolutely love this recipe!

Ingredients Nutrition

Directions

  1. Pressure cook the chickpeas till soft (about 4-5 whistles).
  2. Heat oil in a large and heavy bottomed saucepan.
  3. Add cumin seeds and mustard seeds.
  4. Allow to crackle and splutter.
  5. Add ginger, garlic, chopped onions and asafoetida.
  6. Fry till onions are lightly browned.
  7. Add all dry masala, except cinnamon and clove (powdered).
  8. Stir well, add tomatoes and cook till oil separates.
  9. Drain chickpeas, add to the skillet and stir in well.
  10. Add tamarind extract.
  11. Mix and cook till fairly dry.
  12. Keep aside.
  13. In a small saucepan, heat ghee and add the cinnamon and clove (powdered) and chillies.
  14. Allow to pop a bit, then add to the skillet containing the chickpeas.
  15. Stir gently till well mixed.
  16. Garnish with cilantro and onion rings.
  17. Serve hot with naan or rotis.
  18. Notes: If you love mushrooms as much as I do, then, you have my permission to add them to the skillet after step number 4!
Most Helpful

5 5

Excellent! Delicious Channae that I served w/homemade puris. I would add a little gravy next time. But even without the gravy, you've made an ignorant channa maker into a pro, w/an easy can't go wrong recipie that tastes absolutely fabulous!

5 5

healthy tastey lo cal lo budget meal

4 5

I tried this recipe last night and found it a bit intense with a sort of vingery tang, and I'm usually the sort to favor strong flavors. I'm willing to blame it on the fact that I'm still figuring out exactly how best to use tamarind, given the varying forms in which it is commercially available. I used Tamicon tamarind concentrate in this recipe, and I believe that contributed to the intense acidic quality of the dish. I also used a bit of reconstituted tomato paste, for lack of having any fresh tomatoes on hand. In the future, I would reduce the tamarind by half, as suggested by another reviewer, and try this recipe with a fresh tomato.