Chana Masala( chole)
Chana Masala is a popular Indian dish that can be enjoyed for both lunch and dinner. It is often served with poori, bhatura, rice, roti, or paratha, and is loved by people of all ages. Many people enjoy it as chole bhature or chole chawal, which makes it even more special and satisfying. While street-style chole can sometimes be heavy or unhealthy, this homemade version is much lighter, healthier, and full of rich flavor. It is a comforting dish that is always enjoyed with great taste and happiness.
Ingredients
- •1 Cup Kabuli chana (chickpeas ) (soaked overnight)
- •3 pieces Ginger Garlic (Paste)
- •3 to 4 Piece Onion (Paste)
- •3 to 4 can tomatoes (Chopped)
- •2 tbsp Vegetable oil
- •1/2 tsp Cumin seeds
- •1 tsp coriander powder
- •0.5 tsp Turmeric powder
- •1 tsp Garam masala
- •0.5 tsp Salt (or to taste)
- •1 tsp Red chilli powder
- •3 to 4 Green chilli (Chopped)
- • Fress coriander (Leaves)
- •5 to 6 black peppercorns
- •3 to 4 Cloves
- •2 to 3 Buy leaves
Instructions
- 1.
Pressure cook the soaked chickpeas for 4 to 5 whistles, or until they are fully soft and cooked. Once done, open the cooker and check that the chickpeas are not undercooked.
Time: 1 min - 2.
If you are cooking the chickpeas in a regular pot instead of a pressure cooker, add a little salt or a pinch of baking soda to help them cook faster.
- 3.
Blend or grind the onions into a paste.
- 4.
Heat oil in a pan or kadai over medium flame.
- 5.
Add bay leaves, whole black peppercorns, cloves, and cumin seeds. Let them cook for a few seconds until aromatic.
- 6.
Add ginger-garlic paste if available. Then add the onion paste and cook until it turns golden and the water dries up. Continue cooking until the oil starts to separate.
- 7.
Add chopped tomatoes and chopped green chilies. Cook well until the tomatoes become soft.
- 8.
Add turmeric powder, red chili powder, coriander powder, and salt. Add 2 tablespoons of water and mix well.
- 9.
Cook the masala until the oil rises to the top and the mixture becomes rich and well-cooked.
- 10.
Now add the boiled chickpeas and mix them well with the masala.
- 11.
Add 2 to 3 cups of water depending on how thick or thin you want the gravy. For a thicker Punjabi-style chana masala, use less water.
- 12.
Cook on low flame for 5 to 10 minutes. Let it come to a few boils until the gravy thickens nicely.
- 13.
Turn the flame low, add a spoon of ghee on top, and garnish with fresh coriander leaves.
Tips
- 💡Soaking chickpeas overnight helps them cook faster and become soft.
- 💡Adding a spoon of ghee at the end makes the dish richer and more flavorful.
- 💡For thicker gravy, use less water and simmer longer.
- 💡Chana Masala tastes even better when served hot and fresh.
- 💡Chana Masala tastes best when served with: Bhatura Poori Steamed rice Roti Paratha
Recipe from TheCookbook.ai
Created by Anu