How to Prepare Delicious Bihari style masala chana

Bihari style masala chana. This restaurant style chana masala is loaded with flavor. It's easy to make this classic Indian dish, and it comes out better than take out! Chana masala translates to spiced chickpeas, and let me tell you, this recipe really delivers!

The first step to make chana masala starts by soaking the chickpeas. Make best ever restaurant style chana masala using basic ingredients available at home. Its simple, easy, vegan, gluten free and without store bought chana Chana Masala is a delectable North Indian (Punjabi) curry of chickpeas or kabuli chana cooked in onion, tomato and basic spices gravy base. You can cook Bihari style masala chana using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Bihari style masala chana

1. You need 250 gms of Black chickpeas/Kala chana.
2. It's 2 of Large sized Onions, finely sliced.
3. You need 2 of medium sized tomatoes finely chopped.
4. You need 4-5 of green chillies splited.
5. Prepare as per taste of Salt.
6. You need 1/2 tsp of Haldi powder.
7. Prepare 1/2 tsp of Dhaniya powder.
8. It's 1/2 tsp of Red chilli powder.
9. You need 1/2 tsp of Dry mango powder.
10. Prepare 1/2 tsp of Chaat masala powder.
11. It's 2 tbsp of Mustard oil.
12. It's For of garnish-.
13. It's Few of Onion rings.
14. You need as required of Lemon wedge.
15. It's as required of fresh coriander leaves.

Authentic restaurant style Chana Masala 🍲👌. Dum Aaloo in India has Many Variations. Here I am sharing the typical Bihari style Dum Aaloo which you can enjoy with steamed rice or any Indian bread. It is one of the most popular Indian dishes, whether its in India or in the western world.

Bihari style masala chana instructions

1. Firstly rinse chickpeas with water for a couple of minutes now soak chickpeas overnight or for 7-8 hours in enough water. Afterwards drain excess water from the chickpeas and keep it aside..
2. Meanwhile take a pressure cooker add oil and heat it on high flame.. When oil starts to smoke add finely sliced onions and green chiles.. Since the oil is hot enough the onions and chillies will be translucent with fraction of minutes.. Saute it.
3. Now add tomatoes and saute till mushy.. Now add soaked chickpeas and all the other spices.. Stir it.. Add water and close the lid of the pressure cooker... And upto 5-6 pressures or for about 15-20 min On medium flame and afterwards put of the flame..
4. Once the pressure settle down on it's own remove the lid of the cooker and check whether chickpeas are tendered enough... Cooking of chickpeas varies about the quality of the chickpeas.. Continue cooking again for few more minutes with the lid closed if chana is not completely tendered. Put of the flame.
5. Once the pressure settle down on it's own remove the lid and shimmer the chana masala gravy on slow to medium flame till the gravy thickens slightly. Mash some chana pieces with spoon as this helps in thickening of the gravy... Chana masala gravy should be of medium consistency.. Put off the flame..
6. Garnish chana masala with onion rings, lemon wedges and fresh coriander leaves and green chilli..

In Delhi though, we usually Both are made with white chickpeas but chana masala is made using basic everyday Indian spices. Punjabi style chole is also usually darker in color. Chana masala is traditionally based with green chilies, onion, garlic, fresh cilantro, a blend of spices, chickpeas, and tomatoes. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar. This restaurant style chana masala is a healthy vegetarian chickpea recipe that is perfect for an easy weeknight dinner!