Chana Masala which is also known as Chole, is a beloved North Indian dish that’s as flavourful as it is hearty. This spicy and tangy chickpea curry has become a global favourite, thanks to its rich blend of aromatic spices and a delectable tomato-based gravy. Whether you’re a fan of Indian cuisine or simply looking to try something new, this Chana Masala recipe will tantalise your taste buds and leave you craving for more. Let’s get started!
Ingredients:
For the Chana:
2 cups dried chickpeas
Water for soaking
1 teaspoon baking soda
6-8 cups water for boiling
For the Masala:
3 tablespoons vegetable oil
1 large onion, finely chopped
2-3 cloves garlic, minced
1-inch piece of ginger, grated
2-3 green chilies, slit (adjust to your spice preference)
1 teaspoon cumin seeds
2 bay leaves
1 cinnamon stick
2-3 cloves
2-3 green cardamom pods
1 teaspoon ground coriander
One teaspoon of ground cumin
One teaspoon of paprika
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to your spice preference)
Salt to taste
1 cup tomato puree (from 2-3 medium-sized tomatoes)
1/2 cup water
1 tablespoon dried fenugreek leaves (kasuri methi), crushed
Fresh cilantro, for garnish
Instructions:
Preparing the Chickpeas:
Rinse the dried chickpeas and soak them in enough water overnight. This step ensures that the chickpeas cook faster and more evenly.
In the morning, drain the soaked chickpeas, rinse them again, and place them in a large pot. Add 1 teaspoon of baking soda and enough water to cover the chickpeas then ring to a boil and simmer for 20-25 minutes, or until the chickpeas are tender but not mushy. Drain and set aside.
Making the Chana Masala:
Heat vegetable oil in a large, deep skillet or a heavy-bottomed pot.
Add cumin seeds, bay leaves, cinnamon, cloves, and cardamom pods later Sauté for a minute until they release their aroma.
At this point add chopped onions and cook until they turn golden brown.
Add minced garlic, grated ginger, and green chilies. Sauté for 2-3 minutes until the raw smell disappears.
Stir in the ground coriander, cumin, paprika, turmeric, garam masala, and red chili powder. Cook for a couple of minutes until the spices are well blended.
Pour in the tomato puree and cook for about 10-15 minutes, or until the oil starts to separate from the mixture.
Add the boiled chickpeas and mix well, allowing them to absorb the flavours for a few minutes.
Pour in 1/2 cup of water and let the Chana Masala simmer for another 10-15 minutes, or until it reaches your desired consistency.
Crush the dried fenugreek leaves between your palms and add them to the masala. Mix gently.
Season with salt to taste and garnish with fresh cilantro.
Serving:
Serve your homemade Chana Masala with fluffy basmati rice, naan, or roti. Don’t forget some lemon wedges and extra cilantro for added freshness.
Chana Masala is a quintessential Indian dish that has the power to bring warmth and flavour to your dining table. It’s perfect for vegetarians and meat-eaters alike, thanks to its robust
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