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Update chana masala recipe

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--- ---
sidebar_position: 1 sidebar_position: 2
--- ---
import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';
# Chana Masala # Chana Masala
:::info <Tabs>
Match the chana amount correctly, or the gravy gets very thin. <TabItem value="photos" label="Photos" default>
::: A classic chickpea recipe with a rich, tomato-based gravy.
![img alt](@site/docs/indian/static/chana-masala.png)
</TabItem>
```mdx title="Ingredients - Chana" <TabItem value="ingredients" label="Ingredients">
1 cup dry chana (raw chickpeas) or 3 cups soaked/2 15 oz cans ```text title="Chana"
1 1/2 cups water, more for gravy 1 cup dry chana (raw chickpeas) or 3 cups soaked/2 15 oz cans
``` 1 1/2 cups water, more for gravy
```
```mdx title="Ingredients - Chana Masala Gravy" ```text title="Gravy"
2 tablespoons oil 2 tablespoons oil
1 small bay leaf (optional) 1 small bay leaf (optional)
1 inch cinnamon (optional) 1 inch cinnamon (optional)
2 cloves (optional) 2 cloves (optional)
2 green cardimoms (optional) 2 green cardimoms (optional)
1 1/2 cups (2 large) finely chopped onion 1 1/2 cups (2 large) finely chopped onion
1 green chili (optional) 1 green chili (optional)
1 tablespoon ginger garlic paste 1 tablespoon ginger garlic paste
1 1/2 cups finely chopped tomatoes 1 1/2 cups finely chopped tomatoes
3/4 teaspoon salt 3/4 teaspoon salt
1/4 teaspoon turmeric 1/4 teaspoon turmeric
1 1/2 teaspoons kashmiri red chili powder 1 1/2 teaspoons kashmiri red chili powder
1 teaspon garam masala 1 teaspon garam masala
2 teaspoon coriander powder 2 teaspoon coriander powder
1/2 teaspoon cumin powder (optional) 1/2 teaspoon cumin powder (optional)
1 teaspoon kasuri methi (dry fenugreek leaves, optional) 1 teaspoon kasuri methi (dry fenugreek leaves, optional)
1/4 teaspoon amchur (dry mango powder, optional) 1/4 teaspoon amchur (dry mango powder, optional)
2 tbsp finely chopped coriander leaves/cilantro 2 tbsp finely chopped coriander leaves/cilantro
``` ```
```md title="Instructions - Chana Preparation" <Admonition type="info" title="Don't Eyeball It">
1. Rinse dried chickpeas at least 3 times to remove loose skin. Soak in 3 1/2 to 4 cups water overnight for at least 8 hours. Additionally you can add a small amount of baking soda to loosen the chana skins. <p>Match the chana amount correctly, or the gravy gets very thin.</p>
2. Drain water and rinse well. Optionally seperate skins from chana (but keep them later to thicken sauce). Pour the recipe water in and pressure cook for 5 to 6 minutes on a stovetop or 18 minutes on high pressure in an instant pot. </Admonition>
3. Check for tenderness. Fully cooked chickpeas should mash fully when squeezed. </TabItem>
```
```md title="Instructions - Chana Masala - Stovetop" <TabItem value="instructions" label="Instructions">
1. Heat oil in a large pot. Add the whole spices - cinnamon, cloves, cardamom, and bay leaf. **Chana Preparation**
2. After they start to sizzle, add onions and green chili. Saute until they start to turn light golden. 1. Rinse dried chickpeas at least 3 times to remove loose skin. Soak in 3 1/2 to 4 cups water overnight for at least 8 hours. Additionally you can add a small amount of baking soda to loosen the chana skins.
3. Add ginger garlic paste and saute for 1 minute, avoiding burning it. 2. Drain water and rinse well. Optionally seperate skins from chana (but keep them later to thicken sauce). Pour the recipe water in and pressure cook for 5 to 6 minutes on a stovetop or 18 minutes on high pressure in an instant pot.
4. Add tomatoes and salt. Cook until mushy, pulpy, and thick. 3. Check for tenderness. Fully cooked chickpeas should mash fully when squeezed.
5. Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Saute until fragrant, 3 to 4 minuts.
6. Optional - If looking for a smooth curry, discard the bay leaf, green chili and cinnamon. Blend in a blender. You can add 2 tablespoons of cooked chana for a thicker curry.
7. Add the chana with the chana stock (or replace with 1 1/4 cups of water if you added baking soda to chana while soaking). Pour an additional 3/4 to 1 cup water. If optional Step 7 was not taken, you do not need as much water.
8. Mix well, taste and add more salt. Cover and simmer for 15 minutes.
9. When consistency is thick, add amchur powder and kasuiri methi.
10. Garnish with coriander leaves, sprinkle lemon juice if desired.
```
**Gravy Instructions (Stovetop)**
1. Heat oil in a large pot. Add the whole spices - cinnamon, cloves, cardamom, and bay leaf.
2. After they start to sizzle, add onions and green chili. Saute until they start to turn light golden.
3. Add ginger garlic paste and saute for 1 minute, avoiding burning it.
4. Add tomatoes and salt. Cook until mushy, pulpy, and thick.
5. Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Saute until fragrant, 3 to 4 minuts.
6. Optional - If looking for a smooth curry, discard the bay leaf, green chili and cinnamon. Blend in a blender. You can add 2 tablespoons of cooked chana for a thicker curry.
7. Add the chana with the chana stock (or replace with 1 1/4 cups of water if you added baking soda to chana while soaking). Pour an additional 3/4 to 1 cup water. If optional Step 7 was not taken, you do not need as much water.
8. Mix well, taste and add more salt. Cover and simmer for 15 minutes.
9. When consistency is thick, add amchur powder and kasuiri methi.
10. Garnish with coriander leaves, sprinkle lemon juice if desired.
**Gravy Instructions (Instant Pot)**
- If cooking in the Instant pot, make the onion tomato masala on saute mode.
- Optionally cool and blend.
- Add soaked chickpeas with 2 cups water. Deglaze and pressure cook on high for 35 minutes.
- After pressure drops, open the lid and cook on saute mode until thick.
- Serve with kasuri methi and amchur.
```md title="Instructions - Chana Masala - Instant Pot" <Admonition type="info" title="Protein Powerhouse">
- If cooking in the Instant pot, make the onion tomato masala on saute mode. <p>Recipe usually heavy on the chana, adjust how you like it.</p>
- Optionally cool and blend. </Admonition>
- Add soaked chickpeas with 2 cups water. Deglaze and pressure cook on high for 35 minutes. </TabItem>
- After pressure drops, open the lid and cook on saute mode until thick.
- Serve with kasuri methi and amchur.
``` <TabItem value="references" label="References">
https://www.indianhealthyrecipes.com/chana-masala/
### Notes </TabItem>
Recipe usually heavy on the chana, adjust how you like it. </Tabs>
![img alt](@site/docs/indian/static/chana-masala.png)
### References
https://www.indianhealthyrecipes.com/chana-masala/