Chana Masala literally "mix-spiced small-chickpeas", also known as channay, chole masala or chole, is a dish from the Indian Subcontinent.The main ingredient is a variety of chickpea.They are much smaller than typical chickpeas with a stronger flavour and finer texture even after being cooked.
Course : Side Dish
Cuisine: Indian
Serves: 4
Cuisine: Indian
Serves: 4
Author : Aakash.
Ingredients (240 ml cup used)
• 3 cups soaked chana/chickpeas
• 1.5 cups water
• Pinch of soda (baking soda)
• 2 tbsp oil or as needed
• 1 heaped cup thinly sliced onions
• 1 tsp ginger-garlic paste
• ½ cup chopped tomatoes
• ½ cup chopped onions
• 1 green chili slit
• ⅛ tsp of Asafoetida
• 1 tbsp melon-seed paste
• 1¼ tsp shahi garam masala(you can also use home made)
• ½ tsp chili powder
• ⅛ tsp turmeric
• Salt,Sugar as needed
• ¼ tsp kasuri methi powder
• 2 generous pinch of amchur powder
• 1 small bay leaf
• 1 inch cinnamon stick
• 2 cardamom green
• 3 cloves
• ½ tbsp of Mix Powder(Black pepper+Mace+Nutmeg+Cardamom Brown+Cardamom Green)
• ½ tbsp fresh cream
• 1.5 cups water
• Pinch of soda (baking soda)
• 2 tbsp oil or as needed
• 1 heaped cup thinly sliced onions
• 1 tsp ginger-garlic paste
• ½ cup chopped tomatoes
• ½ cup chopped onions
• 1 green chili slit
• ⅛ tsp of Asafoetida
• 1 tbsp melon-seed paste
• 1¼ tsp shahi garam masala(you can also use home made)
• ½ tsp chili powder
• ⅛ tsp turmeric
• Salt,Sugar as needed
• ¼ tsp kasuri methi powder
• 2 generous pinch of amchur powder
• 1 small bay leaf
• 1 inch cinnamon stick
• 2 cardamom green
• 3 cloves
• ½ tbsp of Mix Powder(Black pepper+Mace+Nutmeg+Cardamom Brown+Cardamom Green)
• ½ tbsp fresh cream
How to make the recipe
Preparation
1)First,wash the chickpeas thoroughly and soak for 6 to 8 hours.Add them to a pressure cooker along with 1.5 cups water and a pinch of soda.
Cook until soft for 1 to 2 whistles.
2)Meanwhile, sauté onions until golden in 1.5 tsp oil.
3)Sauté ginger-garlic paste,wait untill the raw test goes.
4)Sauté chopped tomatoes and sprinkle salt & sugar. Make sure tomatoes turn soft and the raw smell has gone.
5)Sauté again along with chili powder and turmeric till the raw smell goes away. Blend once cooled to a smooth paste.
Cook until soft for 1 to 2 whistles.
2)Meanwhile, sauté onions until golden in 1.5 tsp oil.
3)Sauté ginger-garlic paste,wait untill the raw test goes.
4)Sauté chopped tomatoes and sprinkle salt & sugar. Make sure tomatoes turn soft and the raw smell has gone.
5)Sauté again along with chili powder and turmeric till the raw smell goes away. Blend once cooled to a smooth paste.
Making chana masala :
1)Heat up a medium sized pan and put oil into it.Add asafoetida.
3)Sauté cinnamon, cloves, bay leaf and cardamom in oil. Add chopped onions and chilli. Fry until golden.
4))Then add the blended paste& melon seed paste. Stir well. Add masala powder and saute for 1 to 2 minutes.
5)Now,add the cooked chickpeas and then the stock(chana cooked water) as needed.
6)When it comes to a boil, simmer for about 3 to 5 minutes or until it reaches the desired consistency.
7)Add fresh cream & mix powder and stir. 8)Now,add kasuri methi,amchur powder. Stir and switch off.
9)Add chopped coriander leaves. Cover and set aside until served.
10)Spicy Chole is ready to serve.Now,garnish it with fresh cream and onion rings.
3)Sauté cinnamon, cloves, bay leaf and cardamom in oil. Add chopped onions and chilli. Fry until golden.
4))Then add the blended paste& melon seed paste. Stir well. Add masala powder and saute for 1 to 2 minutes.
5)Now,add the cooked chickpeas and then the stock(chana cooked water) as needed.
6)When it comes to a boil, simmer for about 3 to 5 minutes or until it reaches the desired consistency.
7)Add fresh cream & mix powder and stir. 8)Now,add kasuri methi,amchur powder. Stir and switch off.
9)Add chopped coriander leaves. Cover and set aside until served.
10)Spicy Chole is ready to serve.Now,garnish it with fresh cream and onion rings.
Serve Spicy Chole with Naans,Rootis,Steam Rice or Jeera Rice or Veg Pulao.
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