Chana Masala or Chole Masala is a delicious spicy Indian Curry made with Chickpeas. It is served over rice or with roti or parathas.
Soak chana (chickpeas) overnight. Rinse and wash. Pressure cook the chickpeas with 4 cups of water, one teaspoon of salt, two cloves and two bay leaves. Cook for ten whistles. Alternatively, chana can be cooked on the stovetop for 40 minutes or in INSTANT POT.
Sometimes, when in rush, we use canned chickpeas (unsalted). We prefer organic chickpeas by EDEN.
Make chana masala powder while chickpeas are cooking. To make chana masala powder – In a pan dry roast 4 dried red chillies, one teaspoon jeera, four black elaichi (cardamom), 1 Tablespoon coriander seeds, 1/2 teaspoon peppercorns, 1/2 teaspoon fennel seeds for 4-5 mins – Grind these into a fine powder and keep this spice powder aside.
Let off the steam from the pressure cooker. Slightly Mash the steamed chana in the liquid it is boiled.
In a cooking pot dry roast jeera (cumin) for 30 seconds, add chopped ginger, garlic and onion – let them cook for 1 min, add tomato puree, Kashmiri chilli powder (or paparika), turmeric powder- let them cook for five mins. Add the cooked chana with its liquid. Add 1 and a half Tablespoons of Chana masala powder, black salt, chopped mint leaves – stir well and let it cook for five mins. Transfer to serving bowl.
Hint: Leftover chana masala spice powder can be saved in a container in a dry area for 1-2 months.
Note: Sometimes we use premade Chana Masala powder of either MDH or Shan brand. It is usually available in Indian or Asian grocery stores.
|Chana or Chick peas (DRY) – 250 gms or 1 and a quarter cup OR two 14 ounce canned chickpeas (unsalted)|
|2 bay leaves|
|1/4 teaspoon Jeera (cumin)|
|100 gm Tomato puree|
|1 small Onion finely chopped|
|1 inch Ginger finely chopped|
|salt for taste (1/2 teaspoon)|
|1/2 teaspoon Kashmiri chili powder (or paprika)|
|1/8 teaspoon turmeric|
|1/2 teaspoon black salt (kala namak)|
|1 Tablespoon chopped mint leaves|
|For Chana masala powder|
|4 dried red chillies|
|1 teaspoon jeera (cumin)|
|4 black elaichi (black cardamom)|
|1 Tablespoon coriander seeds|
|1/2 teaspoon peppercorns|
|1/2 teaspoon fennel seeds (saunf)|