Chana Masala | Chole Recipe | Chole Masala prepare

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Chana Masala, also known as Chole or Chole Masala, is a popular North Indian dish made with chickpeas cooked in a spicy and flavorful tomato-based gravy. Here's a recipe to prepare Chana Masala:



Ingredients:

For cooking chickpeas:

  • 1 cup dried chickpeas (or 2 cups canned chickpeas)
  • Water for soaking and cooking
  • 1 teaspoon tea leaves (optional, for color)
  • Salt, to taste

For the masala paste:

  • 2 onions, roughly chopped
  • 2 tomatoes, roughly chopped
  • 4-5 garlic cloves
  • 1-inch piece of ginger
  • 2 green chilies (adjust to taste)
  • 1 tablespoon oil

For the gravy:

  • 2 tablespoons oil or ghee
  • 1 bay leaf
  • 2-3 cloves
  • 2-3 green cardamom pods
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon Kashmiri red chili powder (or paprika, for color)
  • 1 teaspoon garam masala
  • Salt, to taste
  • Fresh coriander leaves, for garnish

Instructions:

  1. If using dried chickpeas, wash and soak them in water overnight. Drain the water and rinse the chickpeas. If using canned chickpeas, rinse them thoroughly under running water. Set aside.

  2. In a large pot, add the soaked or canned chickpeas along with enough water to cover them. Add tea leaves (optional) and salt. This helps in giving a nice dark color to the chickpeas. Bring it to a boil and cook until the chickpeas are tender. If using a pressure cooker, cook for about 2-3 whistles. Drain and set aside.

  3. To make the masala paste, heat 1 tablespoon of oil in a pan. Add the roughly chopped onions and sauté until they turn golden brown. Add the ginger, garlic, and green chilies. Sauté for another minute. Add the chopped tomatoes and cook until they become soft and mushy. Allow the mixture to cool down.

  4. Once the mixture is cool, transfer it to a blender and blend it into a smooth paste. Set aside.

  5. Heat 2 tablespoons of oil or ghee in a large pan or kadai over medium heat. Add the bay leaf, cloves, cardamom pods, cinnamon stick, and cumin seeds. Sauté for a minute until they release their aroma.

  6. Add the prepared masala paste to the pan and cook for 2-3 minutes until the raw smell of the spices disappears.

  7. Add the turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder (or paprika), and salt. Mix well and cook for a few more minutes.

  8. Add the cooked chickpeas to the pan and mix everything together. Add a little water if needed to adjust the consistency of the gravy. Simmer for about 10-15 minutes, allowing the flavors to meld together.

  9. Add garam masala and mix well. Cook for an additional 1-2 minutes.

  10. Garnish with fresh coriander leaves.

  11. Serve the Chana Masala hot with naan, roti, or rice.

Chana Masala is a hearty and flavorful dish that pairs well with various Indian breads or rice. The combination of aromatic spices and the creamy tomato-based gravy makes it a popular choice among both vegetarians and non-vegetarians. Enjoy this delicious dish

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