Chana masala or spicy chickpeas curry is an iconic dish that is served in most Punjabi dhabas. This dish tastes amazing with fluffy bhatura, puri or chapathi. But did you know that by adding black tea, chana masala would get a unique colour and flavour? Check out the recipe of chickpeas masala.
Ingredients
2 cups (340 gms) chickpeas
1 big onion (paste)
1 big tomato (pureed)
2 tsp ginger-garlic paste
A pinch of baking soda
1 tsp ajwain
3 green chillies (split)
2 cinnamon sticks (1-inch pieces)
3 bay leaves
2 tsp tea powder
Water as required
½ bell pepper (cut into small pieces)
Palm full of coriander leaves
1 small piece of ginger (sliced)
2 green chillies (split)
4 tbsp oil (do not use coconut oil)
3 tbsp ghee
Salt as required
5 tbsp pomegranate paste (optional; you could also add dried pomegranate powder)
*Mix the following powders (if you have chana masala powder you could add turmeric powder, coriander powder and chilli powder along with 2 tbsp chana masala)
1 tsp Kashmiri chilli powder
½ tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1 tsp dry mango powder
½ tsp rock salt
¼ tsp asafetida powder
1 tsp cumin powder
1 tbsp Kasuri methi or dried fenugreek leaves
Preparation
Soak the chickpeas for at least 8 hours
Boil 1 cup water in a saucepan
Add 2 tsp tea powder when it boils
Mix well and take it off the flame
(Those who do not have dry mango/dry fenugreek/ dry pomegranate powders could use store-bought chana /chole masala)
Heat 1 tsp ghee and 4 tbsp oil in a pressure cooker
Sauté the onion paste until it is brown
Now sauté the ginger-garlic paste
Add the tomato puree
Cook for 5 minutes on low flame
When the tomato puree is nicely cooked, add the mixed masala powders
Sauté until the raw smell of the powders are gone
Into it add the pomegranate paste; mix well
Now add the soaked chickpeas including the water
Pour in the strained black tea too
Add cinnamon, cloves, cardamom, bay leaves, salt, green chillies, baking soda and a pinch of salt
Give everything a good mix
Pressure cook until four whistles on medium flame
Open the cooker only after the pressure has been released completely
The chickpeas become soft when baking soda is added; besides it makes the curry extra delicious and aromatic
Meanwhile, the tea powder gives a deeper colour to the gravy and the unique aroma of the tea leaves
Heat 2 tbsp ghee in a pan
Sauté ginger slices, split green chillies, 1 tsp chilli powder and the bell pepper pieces
Add the masala powder mix
Mix well (make sure not to burn the masala)
Into it add the cooked chickpeas mix
Add chopped coriander leaves and ghee
Close the lid and keep the curry aside for some time
When the gravy thickens up a bit, sprinkle some ghee
Tasty dhaba style chole masala is ready.
