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Chana Masala or Bengali Ghugni
Chana Masala or Bengali Ghugni

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We hope you got insight from reading it, now let’s go back to chana masala or bengali ghugni recipe. To cook chana masala or bengali ghugni you need 21 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Chana Masala or Bengali Ghugni:
  1. You need 1 cup yellow peas/kabuli chana(chickpeas)
  2. Take 2 onions roughly chopped
  3. You need 1 tomato roughly chopped
  4. Get 1 inch ginger
  5. Prepare 6-7 garlic cloves
  6. Get 2-3 bay leaves
  7. Provide 1 inch cinnamon stick
  8. Get 4-5 pods cardamom
  9. Get 8-10 pepper corns
  10. Use 4 cloves
  11. Take 2 tablespoons oil
  12. Get 1/4 teaspoon whole cumin seeds
  13. Provide 3-4 green chilies slit
  14. Use 1 potato cut into cubes
  15. Use 1/2 teaspoon sugar
  16. Provide 1 teaspoon turmeric powder
  17. You need 1 teaspoon coriander powder
  18. Get 1 teaspoon cumin powder
  19. Take 1/4 cup chopped coriander leaves
  20. Get 1 teaspoon red chilli powder
  21. You need 1 teaspoon garam masala powder
Instructions to make Chana Masala or Bengali Ghugni:
  1. Soak the yellow peas or kabuli chana for 6 hours to overnight.
  2. Pressure cook the yellow peas or kabuli chana till they are cooked properly.
  3. Make a paste of onion, ginger, garlic and tomato.
  4. In a kadai/pan add oil. Once the oil is hot add, bay leaves, cinnamon stick, cardamom pods, pepper corns, cloves, whole cumin seeds and sugar. The sugar starts caramelizing which imparts beautiful colour to the gravy.Be careful not to burn the sugar.
  5. Add the cubed potatoes and saute them till the edges brown.
  6. Now add the onion mixture paste and green chilies to the kadai and saute for 2 minutes.
  7. Add the turmeric powder, cumin powder, coriander powder, red chilli powder, salt and water.
  8. Continue cooking the spices and the potatoes till the potatoes are cooked and you see oil leaving the sides of the pan. Add water if necessary.
  9. Now, add the cooked yellow peas or kabuli chana to the pan along with water.
  10. Continue cooking till you achieve the required consistency.
  11. Add the garam masala and the chopped coriander leaves.
  12. Serve hot with phulko luchi or as it is.

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