Chana Masala!
Source of Recipe
funcook
Recipe Introduction
Known by the name "Chana Pindi" or Pind-di-Chole" in certain parts of North India and Pakistan/Sindh. Chana Masala is more popular amongst the Punjabis/Sindhis, hence the name.
Does not necessarily mean that Chana masala cannot and should not be made in any other region of India in their own ethnic way being given a different name.
Here is how you do it.
Soak white chana/chickpeas overnight in tepid water. Bring to a boil in a covered pot adding a little soda bicarbonate and simmer till well cooked and soft. Do not stir with a metal spoon. It will only delay the cooking time. Remove and cool. Be sure to evaporate as much water in the cooking process, so as not to discard the excess liquid by straining. Alternately pressure cook it till soft.
Or you could use a good brand of canned chick peas, which I suspect the restaurant does.
List of Ingredients
Ingredients for the sauce:
for about 1 small can of canned chick peas
finely chopped red onions - 2
finely chopped tomatoes - 2 medium
chopped ginger - 3/4 tsp
crushed dark roasted cumin seeds or just plain cumin powder
crushed roasted black pepper corns
chana masala powder - 2 tsp
coriander powder
paprika
red chilli powder
pinch of garam masala powder
chopped cilantro
salt
veg oil to cook the sauce
Recipe
Heat oil in a saute or sauce pan. When hot, add chopped onions and cook till onions are evenly golden brown. Add chopped ginger and stir fry for a minute. Add chopped tomatoes, stir and cook till tomatoes are well blended with the onions. Add all powdered and crushed spices
Cook till spices are blended in the sauce. At this point the sauce is in a semi solid form with visible onions and tomatoes. Add a little hot water or the drained water from the cooked chick peas to moisten and homogenize the sauce. Do not use the canned chick peas water.
Cook till sauce acquires a flowing consistency. Cook further till water evaporates. Add salt and the cooked chana and saute till the chana absorbs the spices. Add more liquid or water, bring to a boil and simmer. Add chopped cilantro.
If you need to add potatoes - peel and dice a small potato and parboil it. Add it with or after the chana has been added to the sauce.
Do not expect this to be exactly the same as you have in the restaurant, because their prep is different and they probably use pre made sauces made with fried onion paste - which gives the homogeniety to the product.
Although this is not the most authentic recipe for Chana masala - it is close to the Restarant variety.
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