Chana Masala Recipe
Chana Masala Recipe Making Method
Chole, also known as Chana Masala, The Chana Masala Recipe is a popular North Indian Recipe made with chickpeas simmered in a spicy and flavourful gravy. It’s often paired with bhature, a type of deep-fried bread. Here’s a comprehensive recipe for making Chole that will perfectly complement your bhature.
-:For the Chana:-
– 200g dried white chickpeas (chana)
– 1 large onion, finely chopped
– 2 large tomatoes, finely chopped
– 2 green chillies
– 1 tablespoon ginger-garlic paste
– 2 tablespoons oil (vegetable or ghee)
– 1 teaspoon cumin seeds
– 1 bay leaf
– 1-inch cinnamon stick
– 2-3 cloves
– 1-2 cardamom pods
– 1 teaspoon turmeric powder
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 1 teaspoon garam masala
– 1 teaspoon chole masala (optional, for extra flavour)
– 1 teaspoon red chilli powder (adjust to taste)
– 1 tablespoon tamarind paste (or lemon juice)
– Salt to taste
– Fresh coriander leaves, chopped (for garnish)
For the preparation Chickpeas (Chana)
1. Prepare the Chickpeas:- Rinse dried chickpeas under cold water. Soak them overnight in plenty of water. The Next day take out the soaked chickpeas from water. Cook them in a pressure cooker with enough water and a pinch of salt until they are soft. This usually takes about 20-25 minutes under high pressure. Alternatively, you can cook them in a pot, which will take about 1-1.5 hours.
2. Cook the Chana Masala (Chole):
– Heat 2 tablespoons of oil in a large pan or wok over medium heat.
– Add 1 teaspoon cumin seeds, 1 bay leaf, 1-inch cinnamon stick, 2-3 cloves, and 1-2 cardamom pods. Saute for a minute until aromatic.
-Now add chopped onions and cook till it becomes golden brown.
– Stir in 1 tablespoon ginger-garlic paste and cook for another 2 minutes.
– Add the finely chopped tomatoes and cook until the oil starts to separate from the mixture. This should take about 5-7 minutes.
– Mix in turmeric powder, coriander powder, cumin powder,Red chilli powder, and salt. Cook the spices for 2-3 minutes, stirring occasionally.
– Mix the cooked chickpeas with some water or cooking liquid. cook well to combine.
– Reduce the heat to low and simmer for 10-15 minutes to allow the flavour to meld.If the gravy is thick then add water and loosen it as per your taste.
– Stir in garam masala, Chana Masala (if using), and tamarind paste (or lemon juice). Cook for another 5 minutes.
– Adjust seasoning as needed and garnish with chopped fresh coriander leaves.
3. Serve: Serve the hot Chana Masala (chole) with freshly made bhature, along with some onion slices, pickles, and yogurt on the side.
-:Tips for Perfect Chana Masala Recipe:-
– Soaking Chickpeas:- Properly soaking chickpeas is crucial for even cooking and a good texture. If you’re short on time, use canned chickpeas, but adjust the cooking time accordingly.
– Spice Level:- Adjust the amount of green chillies and red chilli powder based on your heat preference.
– Consistency:- If you like a thicker gravy, mash a few chickpeas with the back of a spoon while simmering.
With this recipe, you’ll create a deliciously spicy and flavourful Chole that pairs beautifully with fluffy, crispy bhature. Enjoy your meal!