Chana masala also called chole masala is a spicy north Indian dish of chickpeas in a tomato gravy. It’s a restaurant-style recipe comes together in under 30 minutes. Chana Masala is a hearty, wholesome dish of chickpeas in a brick-red tomato onion sauce that you are almost certain to find on any Indian restaurant menu, anywhere in the world. Making this homemade Chana masala is an effort well worth the 30 minutes or so it takes to pull this dish together. You do need a few specialized spices. Chana masala with a bhatura, Poori, chapati & pulao.
Both the words “Chana” and “Chole” refer to chickpeas. In Hindi language, the word “Masala” means a mixture of spices. In Chana masala – specifically the word ‘masala’ means a mixture of ground spices. There are many variations of making Chana masala. Soaking Chickpeas While making any chickpea ,it is always better to soak the chickpeas overnight or at least for 8 hours as then it is easier to cook them. Soaking beans or chickpeas reduce the phytic acid which causes bloating and flatulence. Pro Tip: If you have forgotten to soak the chickpeas, then add the chickpeas to hot boiled water. Cover and soak for 1 to 2 hours. I would always suggest to soak chickpeas and not directly cook the dried chickpeas. Soaking also reduces the cooking time and ensures that the chickpeas are really softened well. This not only gives a good texture but the chickpeas also become easy to digest.
Chana Masala Recipe
Ingredients
Main Ingredients
To pressure cook
To Temper
Instructions
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First pressure cook the items given under ‘To pressure cook’ table in order.
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Pressure cook about 2-3 whistle in medium flame.
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once its cooked remove all spices.
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Heat large kadai heat oil and sauté 1 cinnamon stick, cloves, green cardamom and cumin seeds until spices turn aromatic. then add few curry leaves and Dry red chilies.
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add onion paste sauté until the onions turn golden brown.
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add ginger garlic paste and sauté until the raw smell goes off.
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now add tomato puree and mix well. to prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water.
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add in Kashmiri chili powder, coriander powder, turmeric powder , chole masala . sauté on low flame until the masala turn aromatic.
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Now add thick curd ,sauté until the oil separates from the masala paste.
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now add in pressure cooked Chana and mix well adjusting consistency as required.
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cover and simmer for 10 minutes or until the flavors are well absorbed.
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Once the oil separates finally add crushed kasuri methi, sugar, butter & chopped coriander leaves.
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enjoy Chana masala with roti, poori or hot steamed rice & pulao.
