- 250 gm Chickpeas
- 2 Tomato, finely chopped
- 1/2 tsp Black Salt
- 2 tsp Garam Masala Powder
- 2 tbsp Refined Oil
- 2 tsp Ginger Garlic Paste
- 2 tsp Red Chilli Powder
- 2-3 Onion, finely chopped
- 2 tsp Cumin seeds
- 2 tsp Dried Pomegranate Seeds
- 2 -3 tsp Chana Masala Powder
- 3 Dried Amla/ 1 tea bag (optional)
- 1/4 tsp Turmeric (Haldi ) powder
- 1/4 tsp Hing
- Pinch of Baking Soda (optional)
- Salt to taste
- 1 tsp Sliced Ginger
- 2 tsp Desi Ghee
- 2 Green Chilies
- Chopped Coriander Leaves
- Chopped Green Chilli
- 1 Sliced Onion
- Take a bowl and add water in it. Add chickpeas in the bowl and soak them for 8 hours or overnight.
- Once it's done, wash the soaked chickpeas twice and then put it in the pressure cooker with enough water. Add Amla or tea bag and season it with a salt. (Amla and tea bags are for colour you can skip this if you are not worried about the colour of the chanas.)
- you can add a pinch of baking soda while cooking this will make chana more lighter and soft .
- Pressure cook for 9-10 whistles or till cooked.
- When Chanas are cooked remove the tea bag or amla pieces from the chanas.
- Heat tawa and dry roast Pomegranate seeds and 1 tsp jeera and make a powder of it.
- Heat oil in a pan or kadai add 1 tsp Jeera and hing now into this add ginger garlic paste and saute till raw aroma goes away.
- Add finely chopped onions and saute till they are light brown.
- Add finely chopped tomatoes and saute till the oil starts to leave the sides.
- Now add garam masala, Chana masala powder along with red chilli and turmeric powder.
- Now add the pomegranate powder which we made earlier.
- Cook for 2 minutes and add cooked chanas. Stir well.
- Add salt and water if required . Stir and cover the chanas.
- Simmer the chanas on a medium flame and cook till the gravy is thicken . Chana masala consistency is not thin nor dry or medium.
- Adjust the seasoning. Can add lemon juice also if you like. Chanas are ready.
- Heat ghee and add sliced ginger and green chillies saute for 2 minutes and pour it on Chanas.
- Garnish with coriander leaves, green chilli and sliced onion.
- serve hot with Bhaturas, Kulchas, pooris, roti or rice.