Chana Masala
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A spicy and tangy chickpea curry, commonly known as chole masala, made with chickpeas, spices, and tomatoes. It's a popular dish in Punjabi cuisine.
01:30:00 total
Serves 4
medium
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Ingredients
- channa (chickpeas) - 200 grams (soaked overnight or in warm water for 5-6 hours)
- channa masala powder - 25 grams
- coriander leaves - 1 spring (for garnish)
- cumin - 1 pinch
- ginger garlic paste - 1 tablespoon
- green chillies - 2
- lime - 1
- oil - 3 tablespoons
- onion - 2 (chopped)
- salt - to taste (to taste)
- tomatoes - 2 (chopped)
- turmeric - 1 pinch (optional)
- whole garam masala - few pieces
Instructions
- Prepare Chana: Soak chana in water overnight or in warm water for at least 5-6 hours. Pressure cook and drain, reserving the liquid.
- Cook Onions and Spices: Heat oil in a deep saucepan, add cumin seeds and whole garam masala. Once the cumin changes color, add chopped onions and sauté until brown.
- Add Tomatoes and Spices: Add ginger-garlic paste and sauté for a couple of minutes. Then add tomatoes, dry powders, and salt. Sauté until tomatoes are soft.
- Combine Chana: Add the chana to the mixture and gently mix. Add reserved water as needed for gravy, adjust seasoning, and simmer covered for 5-6 minutes.
- Garnish and Serve: Garnish with cilantro leaves. Serve with bhature, puri, or chapatti, accompanied by sliced onion and lemon wedge.
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