रेस्टोरेंट स्टाइल चना मसाला रेसिपी | Chana Masala Respies | #ytshorts #food #cooking #shortvideo

Written Recipe - Chana Masala Prep time: 10-15 minutes (excluding soaking time) Cooking time: 45-50 minutes Serves: 4-5 people Ingredients: Boiling Chickpeas CHICKPEAS | काबुली चने 250 GRAMS BAY LEAF | तेज पत्ता 1 NO. CINNAMON | दालचीनी 2-3 INCH BLACK CARDAMOM | बड़ी इलायची 1 NO. CLOVES | लौंग 3-4 WATER | पानी AS REQUIRED (1 INCH ABOVE) SALT | नमक TO TASTE BAKING SODA | बेकिंग सोड़ा A PINCH Onion Paste ONION | प्याज़ 3 MEDIUM (ROUGHLY CHOPPED) Tomato Paste TOMATO | टमाटर 3 NOS. (ROUGHLY CHOPPED) GINGER | अदरक 2 INCH GREEN CHILLI | हरी मिर्च 2 NOS. GARLIC | लहसुन 10-15 CLOVES. Cooking GHEE | घी 2 TBSP OIL | तेल 1 TBSP CUMIN SEEDS | जीरा 1 TSP CAROM SEEDS | अजवाइन A PINCH ASAFOETIDA | हींग ¼ TSP POWDERED SPICES TURMERIC POWDER | हल्दी पाउडर ½ TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP CORIANDER POWDER | धनिया पाउडर 2 TBSP CUMIN POWDER | जीरा पाउडर 1 TSP YELLOW CHILLI POWDER | पीली मिर्च पाउडर 1 TSP DRY MANGO POWDER | अमचूर पाउडर 1 TSP BLACK SALT | काला नमक A LARGE PINCH SALT | नमक TO TASTE HOT WATER | गरम पानी AS REQUIRED KASURI METHI | कसूरी मेथी 1 TBSP GINGER JULIENNE | अदरक के लच्छे A HANDFUL GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED) GARAM MASALA | गरम मसाला A PINCH FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Soak the chickpeas in water for 6-8 hours or overnight, then discard the water & wash them thoroughly to get rid of any smell. Add the soaked chickpeas into a pressure cooker along with the whole spices, salt, water & baking soda & pressure cook over high flame for one whistle then over medium flame for 4-5 more whistles. Switch off the flame & let the cooker depressurize naturally, then open the lid & check if the chickpeas are cooked, if not then pressure cooker them for 1 or 2 more whistles. Discard the whole spices & keep the cooked chickpeas aside. Add the onions into a mixer jar & grind them into a paste. Similarly, add all the ingredients of the tomato puree & blend them into a fine puree. Set a kadhai over high heat, add ghee & oil, let it get hot. Further add cumin & carom seeds along with asafoetida & onion paste, stir well & cook over high flame until it turns golden brown, you can add splashes of hot water if the paste starts sticking to kadhai. Lower the flame & add all the powdered spices with a splash of water, stir well & cook the spices over high flame for a minute or two. Next, add the tomato puree with salt & cook until the ghee separates & the masala becomes crumbly, this will take 10-12 minutes, if it becomes dry then add hot water & cook it further. Then add the cooked chole, stir well & simmer it for 6-8 minutes or until it becomes semi-thick. You can also mash a few chickpeas to thicken up the gravy faster. Once the gravy becomes semi-thick, dry roast kasuri methi over medium flame in a separate pan then transfer it into a small bowl, crush it between your hands & add it to the gravy along with ginger, green chilli, garam masala & fresh coriander, stir well. Your delicious, dhaba style chana masala is ready, serve it with some hot tandoori roti or bread kulcha with jeera rice. Follow my Channel ‪@ArnavAnnapurnakitchen‬ #ytshorts #recipe #food #cooking #easyrecipe #easyrecipe #shortvideo #shortvideo #youtubeshorts #indianfood #foodie #foodlover #shorts #viralvideo #viralshorts #video#bristihomekitchen #asmr #sanjeevkapoor #nishmadhulika