SparkleYouTubeRecipe.com
Swirl
Diamonds

YouTube to Recipe

Turn YouTube cooking videos into recipes in seconds. Streamline your culinary experience with ease.

Arrow
Enter a YouTube Link
Squiggle

Chana Masala | Punjabi Chole Masala | Poori Masala Recipe | Chole Bhature Recipe | Chickpea Recipe

Ingredients:

  • 2 cups of chickpeas (soaked overnight)
  • Water (enough to immerse chickpeas)
  • 1 teabag
  • 1 piece of cinnamon stick
  • 1 bay leaf
  • 1 teaspoon of salt
  • Pinch of baking soda
  • 2 tablespoons of oil
  • 1 piece of cinnamon stick
  • 1 bay leaf
  • 1 teaspoon of cumin seeds
  • 2 large onions, finely chopped
  • 1 tablespoon of ginger garlic paste
  • 2 large tomatoes, chopped
  • 2 slit green chillies
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 1/2 teaspoons garam masala powder
  • 2 teaspoons amchur powder (dry mango powder)
  • 1 teaspoon salt
  • 2 teaspoons anardhana powder
  • 1 teaspoon kasuri methi
  • 2 teaspoons ghee (optional)
  • Chopped coriander leaves for garnish
  • Juliennes of ginger for garnish

Steps:

1
Soak 2 cups of chickpeas in water overnight.
2
Add soaked chickpeas to a pressure cooker with enough water to cover them, 1 teabag, 1 cinnamon stick, 1 bay leaf, 1 teaspoon of salt, and a pinch of baking soda. Cook for a couple of whistles until chickpeas are cooked. Remove the tea bag, bay leaf, and cinnamon stick.
3
In a wide kadai, heat 2 tablespoons of oil. Add 1 cinnamon stick, 1 bay leaf, and 1 teaspoon of cumin seeds. Then add 2 large onions, finely chopped, and sauté until golden brown.
4
Add 1 tablespoon of ginger garlic paste, mix it in. Add 2 large tomatoes, chopped, and sauté until mushy.
5
Add 2 slit green chillies, 1/2 teaspoon turmeric powder, 2 teaspoons red chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 1/2 teaspoons garam masala powder, and 2 teaspoons amchur powder. Also add 1 teaspoon of salt. Mix well.
6
Add the cooked chickpeas and mix everything together. Add about half a cup of water, cover, and let cook on medium flame for about 10 minutes.
7
Add 2 teaspoons of anardhana powder and 1 teaspoon of kasuri methi (crushed between your palms) to the cooked chana masala. Stir well.
8
Optionally, add 2 teaspoons of ghee for a rich flavor.
9
Garnish with chopped coriander leaves and juliennes of ginger.