Ingredients:
- White Chana – 2 cups (boiled)
- Onion – 2 (large)
- Tomato – 2 (medium)
- Turmeric powder – ½ tsp
- Plain red chili powder – 1 tsp
- Sambar powder – 1 tblsp (or)
- Coriander powder – 1 tblsp
- Roasted Cumin powder – ½ tsp
- Fennel seed powder – ½ tsp
- Garam masala – 1 tsp
- Amchur powder – ¾ tsp (or)
- Lemon juice – 1 tsp
- Chaat masala – ¾ tsp (optional)
- Besan flour – 1 tblsp
- Kasuri methy – 1 tblsp (optional)
- Ginger-garlic paste – 1 tblsp
- Cinnamon stick – 2 inch
- Cardamom – 2 pods
- Cloves – 4 nos
- Cumin seeds – 1 tsp
- Ajwain/carom seeds – 1 tsp (crushed)
- Salt – to taste
- Water – as req
- Cooking oil – 1/3 cup
- Ghee – 2 tblsp
Procedure:
- Add the roughly diced onions and tomatoes into a pan with ¼ cup of water and bring it to boil; cook until it become translucent, cool completely and grind it into a coarse paste and keep aside
- Heat about 1/3 cup of oil and ghee together and add the cinnamon stick, cardamom, cloves, cumin seeds and crushed ajwain seeds; mix well
- Now add the besan flour and cook it for about a min and add all the masala (turmeric powder, plain red chili powder, sambar powder, garam masala, cumin powder, fennel seed powder) into the oil and cook it for about a min
- Add the ginger-garlic paste into the oil-masala mixture and saute it well until the raw smell goes off
- Now add the coarsely grounded onion-tomato into the pan and cook well until the oil separates
- Time to add the boiled chana along with required amount of water and salt and allow it to boil for another 6-7 mins
- Towards the end, add the amchur powder, chaat masala along with a tblsp of crushed kasuri methy and turn off the flame
- The super tasty, flavorful and delicious “Chana Masala/Chole Masala” is ready to serve
