Chana Masala Recipe | Dhaba Style Easy Chole | ढाबे जैसा मसालेदार चना मसाला | Chef Sanjyot Keer

Summary

In this video, Sanjyot Keer shares a delicious, Dhaba-style Chana Masala recipe that's easy to recreate at home with simple ingredients. The recipe includes soaking chickpeas, cooking them with aromatic spices, and preparing a flavorful masala paste made of onions, tomatoes, ginger, garlic, and spices. The process is straightforward, with helpful tips like using Kasuri Methi and garam masala for an authentic taste. The dish pairs perfectly with Jeera Rice or Tandoori Roti, offering a rich, savory experience. Sanjyot encourages viewers to try the recipe and share their feedback, making it a must-try for home cooks.

Takeaways

• 😀 The recipe shared is a Dhaba-style Chana Masala, using simple ingredients that can be found at home.
• 😀 No pre-made Chana Masala or spice mix is required, making it a straightforward recipe.
• 😀 To begin, soak 250g of white chickpeas for 7-8 hours or overnight to prepare for cooking.
• 😀 Wash the soaked chickpeas thoroughly before cooking to avoid any unwanted smell.
• 😀 Pressure cook the chickpeas with whole spices like bay leaf, cinnamon, black cardamom, cloves, and a pinch of baking soda for tenderness.
• 😀 Two pastes are made: one with onions and the other with tomatoes, ginger, garlic, and green chilies, saving time by grinding everything together.
• 😀 The Blendlab Pro 2.0 mixer grinder, a 1200-watt powerful tool, is used to prepare the pastes effectively.
• 😀 The onion paste is roasted in ghee and oil, and spices such as turmeric, red chili powder, coriander powder, and cumin powder are added for flavor.
• 😀 The tomato, ginger, garlic, and chili paste is roasted until the ghee separates from it, enhancing the flavor.
• 😀 For a thicker consistency, the chickpeas can be mashed slightly, and cooking for 7-8 minutes helps thicken the gravy.
• 😀 Kasuri methi, ginger slices, green chilies, garam masala, and fresh coriander are added as a finishing touch to elevate the flavor of the dish.

Q & A

What is the main feature of this Chana Masala recipe?

The recipe is Dhaba-style, but made with simple, homemade ingredients and an easy process. It doesn't require a Chana Masala or spice mix, just basic spices.

How long should you soak the chickpeas before cooking them?

The chickpeas should be soaked for 7-8 hours or overnight to ensure they cook properly.

Why is it important to discard the water after soaking the chickpeas?

Discarding the soaking water is essential because sometimes, especially in warmer weather, chickpeas can develop an unpleasant smell. Washing and soaking them again helps eliminate this smell.

What ingredients should be added to the pressure cooker to cook the chickpeas?

Add the soaked chickpeas, 1 Bay Leaf, 1 Cinnamon stick, 1 Black Cardamom, 3-4 Cloves, salt to taste, and 1 pinch of Baking Soda to help soften the chickpeas.

How many whistles should you cook the chickpeas in the pressure cooker?

You should cook the chickpeas for 1 whistle on high flame, then reduce the heat to medium-low and cook for 3-4 more whistles or until the chickpeas are soft.

What is the benefit of adding Baking Soda while cooking chickpeas?

Baking Soda helps to soften the chickpeas and makes them cook more evenly.

What kind of pastes are prepared for the masala in the recipe?

Two pastes are prepared: one from 3 medium-sized onions, and another from 3 tomatoes, 2 inches of ginger, 2 green chilies, and 10-15 garlic cloves.

How is the masala roasted and cooked for the Chana Masala?

The onion paste is roasted in desi ghee and oil until it turns brown. Then, spices like turmeric, red chili powder, coriander powder, and others are added and roasted further before adding the tomato, ginger, garlic, and chili paste.

Why is it important to roast the onion paste properly?

Roasting the onion paste well enhances its flavor and ensures the masala is rich and properly cooked, which contributes to the overall taste of the Chana Masala.

What is the trick to make the Chana Masala gravy thicker?

A simple trick is to press and smash some boiled chickpeas into the gravy, which helps to thicken it quickly.

What are the key final ingredients added to enhance the flavor of Chana Masala?

The final ingredients include toasted Kasuri Methi (fenugreek), ginger slices, green chilies, garam masala, and fresh chopped coriander leaves.

Can you add Desi Ghee and Deggi Mirch tadka to the Chana Masala?

Yes, you can add Desi Ghee and Deggi Mirch tadka for extra richness, though the recipe does not use it to keep it lighter.