Chana Masala, how to make chana masala recipe

Chana Masala Or Chole Masala Or Chickpeas Curry Recipe


Chana masala also known as chanay or chole masala or chole is a popular dish from the Indian subcontinent and notable in Indian food and Pakistani cuisine. The main ingredient is a variety of chickpeas called chana or kala chana. Chana masala is fairly dry or wet and spicy with sour citrus.

This is super healthy protein-packed curry with chickpeas. Along with chickpeas, the ingredients of chana masala typically include onion, tomato(always try to use ripe tomatoes), ginger, garlic, garam masala. This chana masala is one of the most delicious gravy that goes great with roti, naan, poori, variety of rice like zeera rice or even with plain rice. This is quick and easy restaurant style recipe good for home preparation with very less oil.

You may also like Rajma masala, Beetroot curry, Aloo palak fry

Step by step photos and preparation on how to make chana masala recipe!

 Prep time: 8hrs
Cooking time: 25mins
Cuisine : Indian
Yield: 3servings

Ingredients:

Chickpeas - 1 cup
Water - 4 cups
Oil - 2 tbsp
Cloves - 2
Bay leaf - 1
Zeera/cumin seeds - 1/2 tsp
Ginger garlic paste - 1 tsp
Onion - 1/2 cup (finely chopped)
Tomato - 2 medium (finely chopped)
Lemon juice - 1/2tsp
Coriander powder - 1/2 tsp
Zeera powder - 1/2 tsp
Turmeric powder - 1/3 tsp
Garam masala powder - 1/2 tsp
Red chilli powder - as per your taste
Kasturi/dried methi - 1 tbsp (crushed coarsely)
Fresh cilantro/coriander leaves - 1 tbsp (finely chopped)

Method:

1.) Wash and soak chickpeas over night with 4 cups of water.

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2.) Boil soaked chickpeas with soaked water and pressure cook over medium flame until it turns soft, around 3 to 4 whistles. Turn off the flame and let the pressure release naturally (around 5-10 minutes) before opening the lid. Don't open the lid immediately as beans may not have cooked fully yet and steam inside pressure cooker will continue to cook them. Check the beans for softness. Now add 1/2 tsp salt to cooked chickpeas and water, give it a stir and let the chickpeas sit in salted water for a while and leave it a side for later use.

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3.) Take oil to a frying pan, add dry spices(zeera, cloves, bay leaf) and fry them for 20 seconds then following with ginger garlic paste and saute for 10 seconds. Now add finely chopped  onion along with little salt and fry it until translucent or as shown in the above picture.

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4.) Its time to add finely chopped tomato and cook it for 6 minutes or until soft. Now mash well the onion tomato mixture with potato masher, add dry spices (coriander pwd, zeera pwd, turmeric pwd, chilli pwd, garam masala) and give it a big stir.
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5.) Now add the cooked chickpeas, mix well and try to mash few cooked chickpeas beans with spatula to thicken the gravy.
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6.) Add the chickpeas water to the above mixture, adjust the salt and add crushed kasturi methi and lemon juice. Stir well and cook it for 5 minutes. Adjust the consistency of the curry by adding more of chickpeas water if needed.
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7.) Now garnish with chopped coriander leaves and serve with zeera rice or roti.



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