Chana Masala

Chana Masala or Chole Masala is a very popular vegetarian dish for its nutritional value and taste. It is originated in northern India. Chana masala is prepared with chickpeas, known as Kabuli Chana in India.

The recipe varies by region. Today I am going to show you Chana masala Bengali style. It is less saucy than the regular Chana Masala. In this version is made with a blend of spices, onion, ginger-garlic paste, tomato and boiled potato. The boiled potato gives a nice texture to this Chana Masala. Garnish with fresh coriander leaves and freshly squeezed lemon juice before serving. Usually served with Luchi or Puri.

Give this recipe a try……you will love it!!!!!

Chana Masala (garbanzo al curry)

 Ingredients

  • 250gr of cooked chickpeas
  • 2 boiled potatoes cut into cubes
  • 2 small tomatoes finely chopped
  • 1 small onion chopped
  • 2 teaspoons ginger-garlic paste
  • 2 tablespoons fresh coriander leaves finely chopped
  • 1-2 fresh green chilli finely chopped (optional)
  • Lime juice
  • Salt to taste

  Spices:

  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala

 

Instructions:

-Soak the chickpeas overnight and cook them with water and salt. You can also use canned chickpea if you want.

-In a small bowl mix all the ground spices with a little water and set aside.

-Put a pan with oil on medium-high heat. When it is hot, add cumin seeds. When they start to sizzle add chopped onions.

-Fry until golden and add ginger-garlic paste. Fry for a few seconds and the ground spice mix which we have prepared before. Fry until oil separates.

-Add the cooked chickpeas and chopped tomatoes. Sauté everything for a few minutes. Then add boiled potatoes and keep stirring. Add a little water (about half a cup) and salt. Cover the pan with a lid and cook for five-six minutes until the water is absorbed.

-Turn off the fire and uncover the pan. Sprinkle with fresh coriander and cover again. Let it rest for a few minutes with the lid on before serving.

-Squeeze fresh lime juice on top just before serving.

Chana Masala (garbanzo al curry)

-Serve with Luchi, Chapati or bread.

Related Basics:

Chana Dal

Garam Masala (Como preparla en casa)

Pasta de ajo y jengibre

 

Chana Masala

Chana Masala

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Cuisine India
Servings 2
Calories 260 kcal

Ingredients
  

  • 250gr of cooked chickpeas
  • 2 boiled potatoes cut into cubes
  • 2 small tomatoes finely chopped
  • 1 small onion chopped
  • 2 teaspoons ginger-garlic paste
  • 2 tablespoons fresh coriander leaves finely chopped
  • 1-2 fresh green chilli finely chopped (optional)
  • Lime juice
  • Salt to taste

Spices:

  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala

Instructions
 

  • Soak the chickpeas overnight and cook them with water and salt. You can also use canned chickpea if you want.
  • In a small bowl mix all the ground spices with a little water and set aside.
  • Put a pan with oil on medium-high heat. When it is hot, add cumin seeds. When they start to sizzle add chopped onions.
  • Fry until golden and add ginger-garlic paste. Fry for a few seconds and the ground spice mix which we have prepared before. Fry until oil separates.
  • Add the cooked chickpeas and chopped tomatoes. Sauté everything for a few minutes. Then add boiled potatoes and keep stirring. Add a little water (about half a cup) and salt. Cover the pan with a lid and cook for five-six minutes until the water is absorbed.
  • Turn off the fire and uncover the pan. Sprinkle with fresh coriander and cover again. Let it rest for a few minutes with the lid on before serving.
  • Squeeze fresh lime juice on top just before serving.
  • Serve with Luchi, Chapati or bread.

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