PUNJABI CHANA MASALA

Punjabi chana masala is very delicious and spicy recipe .To give it a typical Punjabi flavor chana masala is added with tamarind chutney. 
Punjabi chana masala goes well with jeera rice pulao, naan, tandoori roti and green chutney with salad.

Recipe:
Ingredients:

• 1 cup Chickpeas
• 5 tbsp of Oil
• 2 tsp garlic (finely chopped)
• 2 tsp ginger (finely chopped)
• 2 green chili (finely chopped)
• 2 onions (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp Tamarind Paste
• Pinch of baking soda
• Pinch of Asafeotida
• 1/2 tsp Cumin Seed
• 2 tsp Chili Powder
• 1 tbsp Coriander Powder
• 1 tbsp Chana Masala
• 1 tsp Garam Masala
• 1 tbsp Coriander Leaves (finely chopped)
• Salt to taste

Method:

• Wash the dry chickpeas and soak them in a big bowl with three cups of water or atleast 1 inch above the top of the chickpeas. The chickpeas tend to soak up all the water. Keep them overnight or 6 – 8 hours.
• Pressure cook the soaked chickpeas with a pinch of baking soda and salt for 5-6 whistles or till done.
• Meanwhile heat oil in a heavy bottomed pan; add cumin seeds and asafeotida.
• When seeds start to splatter add green chili, ginger and garlic. Sauté for 2-3 minute till the raw smell goes off.
• Then add onion chopped and sauté till onions are translucent. Add tomato puree along with coriander powder, chana masala, garam masala. Mix all the ingredients well and cook till tomatoes are tender and mixed properly with other ingredients.
• When the masala starts to leave the sides add the chickpeas. Stir well and cover and cook for 10 – 15 minutes.
• Mix tamarind paste and stir well.
• Add 1/2 cup of hot water if chickpeas look too dry and simmer further for 5-10 minutes.
• Sprinkle garam masala over it. Keep the lid on for 15 mins for the chickpeas to absorb all the flavours.
• Now take out the chana masala in a serving bowl and garnish with coriander leaves.
• Ready to serve.