Simple Way to Prepare Award-winning Dhaba Style Chana Masala

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We hope you got benefit from reading it, now let's go back to dhaba style chana masala recipe. You can cook dhaba style chana masala using 29 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Dhaba Style Chana Masala:

1. Provide of For boiling chana in cooker.
2. Take of Chana soaked 6 hours.
3. Get of Cinnamon.
4. Take of Dried amla.
5. Prepare of Black cardamom.
6. You need of Black tea.
7. Take of 3.
8. Get of Baking soda.
9. Get of Salt.
10. Prepare of water.
11. Take of For chana masala.
12. Provide of Coriander powder.
13. Prepare of Turmeric -.
14. Prepare of Red chilli powder.
15. Get of Cumin powder.
16. Provide of Ginger powder.
17. Take of Amchur.
18. You need of Garam masala.
19. Take of For making chana masala gravy.
20. Prepare of Ghee.
21. Take of Asafoetida/hing.
22. Provide of Onion 1 big finely chopped.
23. Prepare of Green chillies paste.
24. Provide of Ginger & garlic paste.
25. Use of Tomato 2 (puree).
26. Take of Curd 1/2 cup(optional).
27. Take of Salt as per your taste.
28. Prepare of Water.
29. Use of Dried fenugreek leaves 1 tbsp.

Steps to make Dhaba Style Chana Masala:

1. Soaked chana dal for 6-7 hours. And add soaked chana in cooker with water. now make potali of cinnamon sticks, dried amla,black cardamom,black tea,cloves in a muslin cloth.
2. Add this potali to the cooker of boiling chana make the 6 whistles..
3. Once cooked discard the potali.
4. Now for chana masal take one bowl and mix all spices in bowl with little water and make paste..
5. Now take a pan and heat the ghee now add asafoetida, onions and add ginger garlic paste and cook onions till they turn golden brown..
6. Now add spices mix paste and add tomato or curd cook till tamoto turn soft and mushy now add green chillies paste and saute for a minute..
7. Now add cooked chana in gravy..
8. Add 1 cup water and cook for a 10 minutes..
9. Now add some dry fenugreek leaves and off the flame..
10. Serve hot along with kulcha, nan, paratha...

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