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2 years ago

खमंग आणि चमचमीत चणा मसाला । चना मसाला- Chana Masala | Best Punjabi Dhaba Style Chole Masala By Smita

Ruchkar Mejwani
Ruchkar Mejwani
चेफ स्मिता बनवत आहेत खास 'ढाबा स्टाईल - चना मसाला' रेसिपी | चणा मसाला कसा बनवायचा | रुचकर मेजवानी

Chana Masala is an authentic Punjabi main course dish which is served popularly at Dhaba and restaurants on a daily basis. Chana Masala can be served as full course meal with naan, kulcha, paratha and bhature.

(Serves 4)

For Cooking Chana:
- 1 1/2 cups Kabuli Chana (soaked)
- 3 cups Water
- 2 tsp Tea Leaves (for colour)
- 2 Bay Leaves
- 1 inch Cinnamon Stick
- 2 Black Cardamoms
- 4-5 Cloves
- Salt
- 1/4 tsp Baking Soda

For Preparing Garam Masala (In Gravy):
- 1/4 tsp Asafoetida
- 1 tbsp Red Chilli Powder
- 1/4 tsp Tumeric Powder
- 1 tsp Raw Mango Powder
- 1 tsp Garam Masala Powder
- 1 tbsp Dried Pomegranate Seeds Powder
- 1 tsp Coriander Seeds Powder
- 1 tsp Cumin Seeds Powder

For Preparing Gravy:
- 3-4 tbsp Oil
- 1 Onion Paste
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 3 Tomatoes (pureed)
- Garam Masala

For Preparing Chana Masala:
- 2 cups Water
- Salt

For Cooking Chana:
1. Take soaked Kabuli chana in a cooker, add water, tea leaves (for colour), bay leaves, cinnamon stick, black cardamoms, cloves, salt & baking soda.
2. Let this cook till 3 whistles.

For Gravy / Tempering:
1. Heat oil in a pan, add onion paste and let it cook till it is golden-brown in colour.
2. Now add garlic paste, ginger paste, tomato puree to it also add garam masala which was prepared & mix it properly.

For Chana Masala:
1. Take chana out of the cooker and drain all the water. Add this cooked chana to our gravy/tempering, add water and salt.
2. Mash some chana and let it cook properly for some time.
3. Once chana masala is cooked, it is ready to serve.

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