Chana Masala

Chana Masala, also known as Chole Masala, is a vegetarian recipe originating in northern India. It is very popular in India, Bangladesh, and Pakistan, although the recipe varies from region to region. And nowadays it has also gained popularity all over the world.

Chana Masala is a delicious and flavourful curry, which is made with Kabuli Chana, very similar to regular chickpeas. Usually served with Basmati rice or Indian flatbreads.

You can also check my other recipe Chana Masala my style.

Instructions:

-Soak the chickpeas overnight. Then wash them and cook them in a pot with one litre of water(approximately). Add bay leaf, half cinnamon stick, cardamom, and salt. I cooked them in a pressure cooker for about 7 minutes from the moment the steam came out.

-While the chickpeas are cooking, prepare Garam Masala. Add all the spices mentioned above in a mortar and grind them to a powder. Set aside.

-In a blender add chopped onion, garlic, cloves, and ginger. Add a little water and blend to a paste

-In another pan, heat the oil over medium-high heat. When it is hot, add the cumin seeds and wait until they crackle. Add onion, ginger and garlic paste, add all ground spices (turmeric, red chilli, cumin, and coriander) and a pinch of salt. Fry until the oil separates.

-Add tomato purée and continue frying for a few minutes more. Then add the chickpeas along with their cooking water.

-Mix everything, add salt, and cook for about 15 minutes on medium flame.

-Turn off the heat, sprinkle with chopped fresh coriander and the Garam Masala. Stir gently, cover the pot, and let it rest for a few minutes before serving.

-Serve it hot with homemade Chapatis or Basmati rice.

Tips and Tricks:

• If you use canned chickpeas, wash them very well in a colander.
• If you have store-bought Garam Masala you can use it. But freshly ground Garam Masala gives a nice flavour to Chana Masala.
• You can use chopped onion instead of onion paste. l prefer onion paste because it gives a rich texture to the sauce.

Chana Masala

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Soak time 8 hours hrs

Total Time 50 minutes mins

Cuisine India

Servings 4

Calories 240 kcal

Ingredients

  

• 350g chickpeas
• 1 medium onion
• 2 garlic cloves
• 1 piece of fresh ginger (about 2-3 cm thick)
• 150g tomato purée
• 3-4 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnish

For seasoning the water:

• 1 bay leaf
• ½ cinnamon stick
• 1 black cardamom or 3 green cardamoms

For Chana Masala:

• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander

For the preparation of Garam Masala:

• ½ teaspoon black peppercorns
• ½ teaspoon cloves
• 3 green cardamoms
• ½ cinnamon stick
• ½ teaspoon or a small piece of nutmeg

Instructions

 

• Soak the chickpeas overnight. Then wash them and cook them in a pot with one litre of water(approximately). Add bay leaf, half cinnamon stick, cardamom and salt. I cooked them in a pressure cooker for about 7 minutes from the moment the steam came out.
• While the chickpeas are cooking, prepare Garam Masala. Add all the spices mentioned above in a mortar and grind them to a powder. Set aside.
• In a blender add chopped onion, garlic, cloves and ginger. Add a little water and blend to a paste.
• In another pan, heat the oil over medium-high heat. When it is hot, add the cumin seeds and wait until they crackle. Add onion, ginger and garlic paste, add all ground spices (turmeric, red chilli, cumin, and coriander) and a pinch of salt. Fry until the oil separates.
• Add tomato purée and continue frying for a few minutes more. Then add the chickpeas along with their cooking water.
• Mix everything, add salt and cook for about 15 minutes on medium flame.
• Turn off the heat, sprinkle with chopped fresh coriander and the Garam Masala. Stir gently, cover the pot, and let it rest for a few minutes before serving.
• Serve it hot with homemade Chapatis or Basmati rice.

Notes

Tips and Tricks:

• If you use canned chickpeas, wash them very well in a colander.
• If you have store-bought Garam Masala you can use it. But freshly ground Garam Masala gives a nice flavour to Chana Masala.
• You can use chopped onion instead of onion paste. l prefer onion paste because it gives a rich texture to the sauce.