CHANA Masala Restaurant Style The Daily Foods

This Chana Masala is one of the best Chana masalas I’ve done so far. The aromatic taste, the soft and juicy texture of the Chanas and the delicious taste pushed it to the next stage.

I have been making Chana Masala for so many years, but was not really satisfied with his taste, texture and taste, which asked me why it didn’t taste as good as in some restaurants in India. I tried various recipes, some of the Chana Masala powder bought in the shop, but it didn’t help at all.

After so many attempts and some tips from boss Ranveer Brar and my own cooking experience, finally helped me to finally get this taste, taste and texture. Isn’t that true that the attempt always makes things perfect?

The sweet and acidic banana chutney fit well with the Chana Masala and both made a tempting meal of the mouth together with the Bhaaturas! I couldn’t wait to take photos, it was so tempting that we had to sit down first. What you see in the pictures are the left overs.

Here is the prescription:

Ingredients:
1/2 cup of white chickpeas
1 black tea bag
1 medium -sized onion cut
2 medium -sized mature plum tomatoes chopped
2 Green Chilienschlitz and Deseded
1 inch ginger, 1 large clove of garlic
1 big black cardamom
3-4 green cardamomas
3-4 cloves
1/2 inch cinnamon
2 small laurel leaves
1/2 TL club
1/4 TL nutmeg
1 teaspoon of cumin seeds
1/2 teaspoon red chili powder
1/2 TL turmeric powder
1 TL coriander powder
1/4 cup of rapeseed oil
1 tablespoon of mustard oil
1 teaspoon of pomegranate melace or dried pomegranate seeds finely ground.
Fresh coriander for garnish

For the Bouquet Garni:
1 laurel leaf
1 black cardamom
1 dried red chili
1/2 TL cumin
1/2 “cinnamon stick

Onion -KitaMbar -salad
1 red onion finely chopped
1/2 “ginger chopped finely
2 tablespoons of lemon juice or white vinegar
1 small green chilli chicked

Instructions:
1. Confess the chickpeas overnight. Don’t throw the water. Cut the onion, chop the tomatoes, crush ginger and garlic into mortar and pestle.
2. Place the sung chickpeas with the soaked water and the “Bouquet Garni” in the Instant pot and cook it until it is soft but not mushy. You can cook the chickpeas for up to 4 hours in the instant pot or in the pressure chef for 15 – 20 minutes slowly.
3. In the meantime, add the entire spices of Garam Masala (black cardamom, green cardamomas, cloves, mities, nutmeg, laurel leaves and intersection seeds) to get hot oil in a medium -sized oil in a sauce pan. After 10 seconds, remove them with the help of a tea strainer. Grind them in mortar and pussies and put them aside.
4. Now throw in the crushed ginger garlic and as soon as it starts to let an aroma into the cut onion. Fry until translucent, then add the turmeric, red chilli, coriander powder and 3/4 of the ground Garam Masala. In the end, stay the 1/4 part to the taste. Turn around with medium heat until you get a roasted aroma of the spice mix. Add the chopped tomatoes and coriander immediately.
5. Add the slit green chili peppers, let coriander simmer until the tomatoes become soft and mushy. Add a little water if too thick.
6. As soon as the chickpeas are ready, make an NPR, open the lid and add the prepared masala with the cooked chickpeas in the Instant pot. Mix together and let it simmer until the water is absorbed and the oil rises from the floor at the top.
7. As a finishing touch, sprinkle the rest of the fresh ground Masala on it, drizzle 1 tablespoon of mustard oil and finally the pomegranate melace. Try the salt of bliss and adapt it. Serve hot with chopped fresh coriander with onion tillable, banana enchutney and fried BHaturas.
8. Chop the red onions, ginger and green chili peppers finely. Mix them with salt and lemon juice. Serve a head of Chana Masala, surpass them with onion tillable and enjoy this delicious meal with fried Bhaaturas or oven baked kulchas.

Tips that you can remember when you make Chana Masala:

1. Confess the chickpeas overnight. Do not throw away the soaked water.
2. Cook the chickpeas slowly with a tea bag for up to 4 hours or until they are only soft (neither too mushy that they fall apart, nor so heavy that they cannot press them without resistance.
3. The use of crushed ginger and garlic instead of a paste improves the flavors
4. The addition of freshly ground Garam Masala as a finishing touch also gives more taste.

Recipe

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