CHANA MASALA | CHOLE RECIPE | INDIAN CURRY

CHANA MASALA/CHOLE MASALA

A protein rich gravy made deliciously with chickpea for you all, The Channa Masala . 


Serves - 4

BEST TIME TO HAVE?

Anytime  .

HOW TO MAKE CHANA MASALA?

INGREDIENTS:

  • Chana/Chole/Chickpea -  1 cup
  • Cinnamon - 1 inch
  • Bay leaf - 1 no
  • Cloves - 4 no
  • Cardamom - 2
  • Jeera/ cumin seeds - 1/4 tsp
  • Corriander Powder - 1 Tbsp
  • Pepper Powder - 1/4 tsp
  • Kasuri Methi - 1 tsp
  • Garam Masala - 2 Tbsp
  • Turmeric Powder - 1/4 tsp
  • Dry Mango/Amchur Powder - 1/4 tsp
  • Chili Powder - 1 1/2 tsp
  • Onion - 1 med size
  • Tomato - 2 med size
  • Green Chili -2 small 
  • Garlic - 5 cloves
  • Ginger -  2 cm
  • Salt - as per your need.
  • Oil - 2 Tbsp
  • Coriander Leaves - 3 tsp

METHOD:

  1. Wash and soak chickpea in 5 cups of water for 8 hours or overnight.
  2. Pressure cook the chickpea with the soaked water along with turmeric powder, pepper powder, cinnamon, cardamom, bay leaf, cloves and salt for 5 whistles
  3. Heat Oil in a pan and cumin seeds, saute for 10-20 sec, later add finely chopped onion and pinch of salt and cook it till it turns light brown.
  4. Meanwhile grind ginger, garlic and chili into a paste .
  5. Once onion is light brown in color add this paste and cook till its raw smell disappears.
  6. Now add all the remaining powdery spices and saute well for 2-3 min in low flame.
  7. Add the chopped tomatoes and saute well and let it cook covered until tomatoes are mushy.
  8. Mush the tomatoes and make it look like a paste.
  9. To it add the pressure cooked Chana/Chickpea and mix well till the masala blend well.
  10. Let it boil.
  11. Cover and cook it for 10 min on low flame.
  12. Crush kasuri methi between your palms and add them. Mix well.
  13. Adjust the consistency as per your need.
  14. Garnish the chana masala with coriander leaves and let it sit for 10 min.

Serve with Puris or Chapatis or Puttu or even Rice.


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