How To Make Chana Masala Easy Method
Chana masala is an authentic dish from the North Indian cuisine and it is famous all over India. Chana Masala recipe is a spicy curry which is mainly taken with roti and butter naan and puri.
Chana Masala also goes well with rice like jeera rice, vegetable pulao ad ghee rice. It is also commonly called as `chole` in India. You can use both black and white chickpea as the main ingredient. Mostly white chickpea is used in common as it gives a smooth consistency and an appealing look.
It is a healthy dish as it is packed with proteins and other nutrients which makes it an ideal dish for a wholesome meal.
Chana masala is a famous food which find its place in all Indian buffets, parties and restaurants. Its rich and spicy taste is loved by the people all over the world.
As it includes all the rich spices in it, its taste touches a different level.No wonder it is an extraordinary dish from the Indian Subcontinent.
Ingredients For Chana Masala Recipe
How To Make Chana Masala
Soak the chickpeas overnight or at least for about 8 hours.
Put them in a vessel or pressure cooker and pour two cups of water.
Cook it till you get 3, 4 whistles on high flame.
Keep it aside and let it cool.
After some time, when the heat subsides from the cooker, open the lid and take one or two chickpea and squeeze it well and see if it is cooked well but not mushy.
Chop the onion and tomatoes into fine pieces and keep it.
Place a pan on the stove and pour a little oil. Saute the onions until golden brown and add a teaspoon of ginger garlic paste in it.
Once you get the nice flavor of ginger and garlic, add the chopped tomatoes and add a little salt to it.
Slowly add a teaspoon of chilli powder and a pinch of turmeric to it and and saute it till the raw smell goes off.
Switch off the stove and let it cool for sometime.
Put everything in a blender and make a smooth paste out of it.
Place a broad pan in the stove and heat it.pour 2 tbsps of cooking oil and once it is heated, saute it with bay leaf, cinnamon, clove and cardamom.
Now add a green chilli, the ground paste, a tea spoon of garam masala and two tea spoons of coriander powder with the required salt in it.mix everything well and let it cook till the oil comes out.
At this stage, add the cooked chickpeas and pour a little water and stir continuously.
Close it with a lid and let it boil for a few minutes.
Open the lid and add a pinch of kasuri methi and amchur powder and mix it up.
Finally smear a table spoon of fresh cream over it.
squeeze a lemon and sprinkle a handful of finely chopped coriander leaves over it .arrange the onion rings over it.
Now the chana masala is ready to eat.serve it hot with roti, naan, puri or jeera rice or basmathi rice.
Tips to remember for Chana Masala Recipe :
- Try to avoid canned chickpeas and always prefer fresh ones.
- you can prepare the onion tomato paste a day before and refrigerate to save time.
- you get readymade chole masala in all provision shops and similarly you can also get readymade garam masala powder.
- Ensure to soak it at least for about eight hours for easy digestion.
- In case if you run short of time, soak them in hot water.
- don't overcook the chana, as it diminishes the taste and flavor of the masala.
- you can also use thick curd instead of fresh cream
- you can also use butter to saute the masala.
Ingredients
Directions
Soak the chickpeas overnight or at least for about 8 hours.
Put them in a vessel or pressure cooker and pour two cups of water.
Cook it till you get 3, 4 whistles on high flame.
Keep it aside and let it cool.
After some time, when the heat subsides from the cooker, open the lid and take one or two chickpea and squeeze it well and see if it is cooked well but not mushy.
Chop the onion and tomatoes into fine pieces and keep it.
Place a pan on the stove and pour a little oil. Saute the onions until golden brown and add a teaspoon of ginger garlic paste in it.
Once you get the nice flavor of ginger and garlic, add the chopped tomatoes and add a little salt to it.
Slowly add a teaspoon of chilli powder and a pinch of turmeric to it and and saute it till the raw smell goes off.
Switch off the stove and let it cool for sometime.
Put everything in a blender and make a smooth paste out of it.
Place a broad pan in the stove and heat it.pour 2 tbsps of cooking oil and once it is heated, saute it with bay leaf, cinnamon, clove and cardamom.
Now add a green chilli, the ground paste, a tea spoon of garam masala and two tea spoons of coriander powder with the required salt in it.mix everything well and let it cook till the oil comes out.
At this stage, add the cooked chickpeas and pour a little water and stir continuously.
Close it with a lid and let it boil for a few minutes.
Open the lid and add a pinch of kasuri methi and amchur powder and mix it up.
Finally smear a table spoon of fresh cream over it.
squeeze a lemon and sprinkle a handful of finely chopped coriander leaves over it .arrange the onion rings over it.
Now the chana masala is ready to eat.serve it hot with roti, naan, puri or jeera rice or basmathi rice.
