Producer: Priyanka Das Editor: Nisha Dubey

Easy Chana Masala Recipe To Enjoy This Weekend

Ingredients    -1 cup of chickpeas    -Ginger-garlic paste    -2 onions    -2 tomatoes    -3 green chillies    -Half tablespoon turmeric powder    -2 tablespoon red chilli powder    -2 tablespoon coriander powder    -1 tablespoon cumin powder    -1 tablespoon garam masala    -1 tablespoon amchoor or dry mango powder    -Half tablespoon cumin seeds    -1 Cinnamon    -1 Bay leaf    -2 Cardamom    -3 Cloves    -Oil (according to your requirement)    -Some coriander leaves    -Salt, as per your taste

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Start by soaking the chickpeas for around 8 hours, a night before. After that, as you cook it in a cooker, add water and salt accordingly. On a medium flame, let it cook for four to five whistles.

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Take a pan, some oil and when it is heated well, and add the chopped onions. Saute the onions until it appears to be translucent, then add the ginger-garlic paste.

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After you are rid of the raw smell, add all the dry masalas. Then pour some water in the masala mix and let it cook.

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Add the tomatoes to the masala mix and cook it for 7 minutes. When the tomatoes are well cooked, remove the pan from the flame and leave it to cool.

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When it is cool enough, pour the masala mix into a grinder and grind it to make a paste.

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Take another pan and heat some oil, then add bay leaf, cloves, cardamom, cumin seeds, green chillies and cinnamon. After that, you have to add the masala paste prepared earlier, along with salt and the boiled chickpeas. Cook it for five minutes.

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Add some mashed chickpeas, as it will make the gravy thicker and leave it for another three to four minutes.

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Sprinkle the mix with coriander leaves and your irresistible chana masala is ready.

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