Chana Masala (Chickpea Curry) Recipe

 

chana-masala-chickpea-curry-recipe

Chana Masala (Chickpea Curry) Recipe

Chana masala (chickpea in english), also known as chane, chole, kabuli chana or white chana masala. It is an Indian subcontinent dish. This a delicious recipe goes best with poori, kulche or bhature, some also prefer it with rice It is very famous in Punjab area and no punjabi can deny to eat it therefore we also call it as punjabi chole.
Rich Indian spices is the secret behind the taste, without which chaney seems boring.
5 from 1 vote
Prep Time 35 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 3 people
Calories 312 kcal

Equipment

  • pressure cooker
  • Knife
  • Chopping Board
  • Bowl
  • Pan
  • Ladle
  • Blender
  • kitchen towel

Ingredients
  

For boiling chana:

  • 1 cup chickpea (chole) - soak it overnight
  • 1 glass water
  • ¼ spoon salt

For blending:

  • 2 onions
  • 1 green chili (hari mirch)
  • 2 tomatoes (tamatar) - make paste

Spice powders:

  • ¼ spoon turmeric powder (haldi)
  • 1 spoon red chili powder (lal mirch powder)
  • 1 spoon chana masala (any brand)
  • ½ spoon coriander powder (dhaniya powder)

Other ingredients:

  • 3 spoon oil
  • 1 spoon ginger and garlic paste
  • ¼ cup coriander leaves (dhania leaves)
  • ½ tbsp salt - or as per taste
  • 2 Black Cardamom (kali elaichi)
  • 2-3 Tea bags
  • 2 Bay leaves (tej patta)
  • Coriander leaves for garnishing
  • 1 Cinnamon stick
  • ¼ tsp cumin seeds(jeera)

Instructions
 

Pressure cooking chana:

  • Wash and soak chickpea overnight.
  • Add soaked chane to the pressure cooker.
  • Add a glass of water,2 Black Cardamom (kali elaichi), 2 Tea bags and 1/4 teaspoon of salt. Tea bags give chaney excellent colour, if you don't have tea bags, wrap some tea granules in a cloth make a potli and add.
  • Close the cover and cook for 6 whistles on high heat.
  • Carefully open the lid and look for fluffy but not mushy chana. It its still hard get more whistles. Remove tea bags but not cardamom (elaichi) and water.

Frying onion tomato paste and all the spices:

  • In a blender, add 2 onions and 1 green chili, and blend until smooth paste.
  • In a medium-sized pan, heat the oil and add the halved red chili, cinnamon stick (dalchini), cumin seeds and 2 bay leaves. After a minute or 2 after bay leave and dalchini releases its flavor in oil, add onion chili paste.
  • Stir thoroughly and cook until oil separates from oil and onions are brown in color.
  • Stir in spoon full of ginger and garlic paste.
  • Add turmeric, red chili, coriander powder, and chole masala powder in pan.
  • After 2 minutes, stir in the tomato paste and cook for a minute. Add ¼ cup of water.
  • Continue to stir and fry until the masalas have released the sides of the pan.

Adding boiled chana to the masala:

  • Combine the cooked chickpeas with the water (chickpea stock).
  • Cook on low heat for 15 minutes.
  • Chickpeas ingest all of the masalas and have a great flavour.
  • Finally, season with chopped coriander leaves.
  • Transfer the chana masala to a serving dish.
  • Serve with roti, chapati, poori, as a side dish.

Notes

If instead of pressure cooker you are using pot to boil chickpeas then, add extra water and cook until the chana is soft but not mushy.
Adjust the salt and other spices to taste.
Hope you like this recipe.
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Keyword chana masala, chana masala recipe, chana recipe, chickpea masala, chole masala, chole recipe, kabuli chana recipe, punjabi chole recipe
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One thought on “Chana Masala (Chickpea Curry) Recipe

  • May 23, 2021 at 8:51 am
    Permalink

    5 stars
    Super yummy! Made it today. Thank you

    Reply

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