Chole masala recipe or channa masala recipe OR SIMPLE Channa masala RECIPE

chole masala

Chana masala or chole masala is a delicious dish from North Indian cuisine which is popular in all over India. It is a simple and tempting curry prepared from chickpea or kabuli chana, onion, tomato and basic Indian spices.

Chana masala or chole masala is a popular vegetarian dish.you cannot imagine a party or a restaurant without chole masala or chana masala in their vegetarian menu list in Indian.

Chole masala or chana masala is best enjoyed with bhatura in lunch or dinner or evening snack. It also goes well with paratha, puri, naan or any Indian bread. It also tastes good with jeera rice, fried rice or plain rice. Chickpeas are a great source of protein. So it is very healthy for kids.

Chana masala or chole masala though popular in all over India, but it is made differently in each region. This simple chole masala, I have shared here, is one of the best dishes made at home for everyday meal. I have here used very simple basic Indian masala with onion, tomatoes, ginger and garlic.

chole masala

INGREDIENTS FOR CHOLE MASALA RECIPE:

1. Kabuli chana or chickpea – 1 cup

2. Onion -1(big)

3. Tomatoes-2

4. Garlic-6 to 8 cloves

5. Ginger – 1 inch

6. Coriander powder-1 tsp

7. Red chili powder-1 tsp

8. Kashmiri red chili powder-1 tsp

9. Turmeric powder- ½ tsp

10. Garam masala- ½ tsp

11. Cumin powder- ½ tsp

12. Chole masala -2 tsp

13. Amchur powder-1 tsp

14. Kasoori methi – 2 tsp( optional)

15. Salt

16. Oil

17. Cinnamon-2

18. Cloves-2

19. Green cardamom-2

20. Bay leaves-2

INGREDIENTS FOR TEMPERING OR TADKA:

1. Chopped garlic-1 tbsp
2. Green chilies-3 to 4 ( slit in to half)
3. Curry leaves
4. Oil or ghee -1tbsp

HOW TO MAKE CHOLE MASALA OR CHANNA MASALA

1. Wash kabuli channa or chickpeas or chole thoroughly and soak it for 6 to 8 hours or overnight.

2. Drain the chole from water and put in a pressure cooker. Add salt, 3 cups water, soda (optional), cloves, cinnamon, green cardamom and bay leaves in it. Cook the chole or kabuli channa on high flame till the pressure comes and then reduce the flame to medium and let it cook till the chana become soft or till 3 to 4 whistles.

3. Let the pressure cooker cool completely. Open the lid and check the chana if it becomes soft. Discard the whole garam masalas from chole; otherwise it will give bitter taste while eating the dish. Drain the chana from water and keep the water aside for later use.

4. Chop onion and ginger. Peel garlic and make a paste of onion, ginger and garlic. Chop tomatoes and make paste out of it.

5. Heat 5 to 6 tbsp oil in kadhai or a pan. Add cumin seeds and let it splutter. Add onion-garlic- ginger paste and saute. Fry this paste till it changes its color and the raw smell of onion, ginger and garlic goes away.

6. Now add all dry masalas like- coriander powder, cumin powder, red chili powder, Kashmiri red chili powder, turmeric powder and amchur powder. Add 2 tbsp water and fry the masala for a while.

7. Then add tomato paste and fry the masala till it cooked well. Add kasoori methi and garam masala. Mix well. When the masala cooked nicely and oil leaves the masala from surface of the pan or kadhai, add boiled chickpeas or chole and mix well. Saute for 1 minute. Add the water we had kept for later use and mix well.Cover the kadhai with lid and let it simmer for 5 minutes.

8. After 5 minutes remove the lid and check the consistency of gravy. Add garam masala and kasoori methi. Mix well.

For tempering of chole masala:

1. For tadka or tempering take a tadka pan and heat ghee or oil in it.

2. Add chopped garlic and fry till it changes its color.

3. Add slit green chilies and curry leaves in it and saute for a while.

4. Pour the tadka on chole and mix well.

5. Serve hot with bhature or jeera rice.

Chole masala recipe step by step with photos:

STEP-1: wash and soak the chole for 6 to 8 hours or over night.

STEP-2: In a pressure cooker take soaked chole or chana with 3 cups of water, salt, cloves, cinnamon, bay leaves and cardamom.( you can add a pinch of soda).

STEP-3: close the lid of pressure cooker and cook it till 3 to 4 whistles comes.

STEP-4: Let the pressure cooker cool completely. Open the lid and check the chole if it has boiled properly.

STEP-5: Drain boiled chole from water. Keep the boiled chickpeas or chole and water separately for later use.

STEP-6: Heat 5 to 6 tbsp of oil in kadhai or a pan. Add cumin seeds and let it splutter.

STEP-7: Add onion-garlic- ginger paste and saute. Fry this paste till it changes its color and the raw smell of onion, ginger and garlic goes away.

STEP-8: Take coriander powder, cumin powder, turmeric powder, red chili powder, Kashmiri red chili powder, salt and amchur powder in a bowl and mix it.