Dhaba Style Chana Masala Gravy Recipe
Dhaba Style Chana Masala Gravy Recipe is a popular side dish served on Haridwar streets along with Haridwar wali Kachori. This Dhaba style gravy is made using a paste and spices powders to enhance the taste
Servings 4 people
Ingredients
For the Masala Paste
- 1 cup Onion
- 7 cloves Garlic
- 2 inch Ginger
- 2 Green Chilies
For the Gravy
- 1.5 cups Chana / Chickpeas
- 2 Bay Leaves
- 1 teaspoon Cumin seeds
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Channa Masala Powder
- 1/2 teaspoon Black Pepper Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- Handful Coriander Leaves finely chopped fresh
- 1.5 cups Tomatoes
- 1/2 teaspoon Garam masala
- Salt to Taste
- 2 tablespoon Cooking Oil
Instructions
- Wash and soak the chana overnight or at least 8 hours. When ready to cook, change the water a couple of times and pressure cook with one teaspoon of salt for 4 to 5 whistles. Let the pressure fall while you make the gravy.
- For the Masala Paste, take all the ingredients listed and grind to a smooth paste.
- For making gravy, heat a nonstick pan with oil. Temper with bay leaves, cumin seeds, and after new seconds add the ground paste.
- Saute on high flame for the onion paste to get cooked well.
- Next, add the tomato puree along with all spice powders, cook on low flame for the spices to get well cooked with the onion tomato gravy.
- When the oil comes out of the gravy, add the boiled chana and combine well.
- Add water as required and bring to a boil.
- Serve hot with pooris or chapati.
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