To begin making the Dhaba Style Chana Masala recipe, prep all the ingredients and keep them ready. Ensure the kabuli chana is soaked for at least 8 hours in water.
Pressure cook the soaked kabuli chana along with little salt and water (at least 2 inches above the chana) for about 45 minutes.
Once you turn off the heat after 45 minutes, allow the pressure to release naturally. The chana should feel very soft, that when you press it between your fingers it will mash easily. Keep this cooked chana aside.
Heat ghee in a large pan; add the onion, ginger and garlic.
Saute until the onions become soft and lightly brown. Add the whole spices at this stage – the cinnamon, cloves, badi elaichi, bay leaves and saute for a few seconds till you can smell the aromas coming through.
Add the tomatoes, turmeric powder, red chilli powder, garam masala powder, coriander powder and chana masala powder. Saute until the tomatoes become mushy and soft.
Once the tomatoes turn mushy, add the cooked kabuli chana. Stir well, check the salt and add more if required. Cover the pan and simmer the Dhaba Style Chana Masala for 35 to 40 minutes so the flavours seep deeply into the chana. Add a little water to adjust the consistency of the chana masala.
Once done, turn off the heat and stir in the coriander leaves into the Dhaba Style Chana Masala.
Transfer the Dhaba Style Chana Masala into a serving bowl and serve hot.
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