I got the idea to make this dish after seeing it on Asha's blog. Chickpeas in Chole substituted with black chana would make kala chana masala. I used tinned kala chana.
1 tin Kala Chana
1 big onion, finely chopped
2 big tomatoes, finely chopped (Use 1 cup tomato puree instead)
2-3 green chilies, slit length wise
1 tbsp besan
1 tsp jeera
1 big bay leaf
1" long cinnamon stick
1/4 tsp turmeric
1 badi elaichi (Black cardamom)
1 tsp ginger garlic paste
1 tsp cumin powder
1 tsp dhania powder
1 tsp amchur (1 tsp fresh lemon juice or 1 tsp sour curds)
1/4 tsp garam masala
1-2 tsp red chili powder
few Onion rings & strands of coriander for garnishing
1. Wash the tinned chana well.
2. In a heavy bottom pan, add around 3 tbsp oil & heat.
3. Add green chilies, jeera, bay leaf, cinnamon stick, badi elaichi & besan & fry for a minute or so till the besan changes its color to light brown.
4. Next add onion pieces along with turmeric & saute till the onion starts to sweat. Now add ginger garlic paste & mix well.
5. When the raw smell of the onion disappears, add all the masala powders (jeera powder, dhania powder, garam masala & red chili powder) & mix well.
6. Add the tomato pieces along with salt & close the pan with a lid. The tomato pieces become tender & leave water. Mash them to check if they need to be cooked for few more minutes.
7. You can make a paste out of the above mixture or use it as it is.
8. Add the chana now along with little water. Cook for around 10 minutes by closing the pan with the lid.
9. Check for the consistency & add water if necessary. Add amchur, mix well & remove from flame.
10. Garnish with onion & tomato rings & coriander. Serve hot with rice or any kind of bread.