Chana Chole Masala (Chickpeas Curry) - Indain Food RecipeChana masala (punjabi chole masala) is a popular vegetarian dish originated from north india with main ingredients such as Chickpeas, onion,tomato with fine blend of exotic Indian spices. This dish goes well with Chapathi, Naan, Roti, Parata, Bhatura, Poori etc. Chickpeas is a popular peas variety which are also known as kondai kadalai, kabuli chana, Kala Chana, Chole Channa, garbanzo bean, Indian pea, ceci bean, Bengal gram etc.
As usual, I will keep the recipe preparation as simple as possible with recipe pictures, so that it will be easier for beginners of Indian cooking. Step by step easy preparation to make spicy Chole Channa masala is given below. Try this traditional punjabi recipe and share your tasty experiences with us.
Chana masala (punjabi chole masala) is a popular vegetarian dish originated from north india with main ingredients such as Chickpeas, onion,tomato with fine blend of exotic Indian spices. This dish goes well with Chapathi, Naan, Roti, Parata, Bhatura, Poori etc. Chickpeas is a popular peas variety which are also known as kondai kadalai, kabuli chana, Kala Chana, Chole Channa, garbanzo bean, Indian pea, ceci bean, Bengal gram etc.
- Chickpeas - 200gms
- Onions - 2
- Tomatoes - 2
- Tomato puree - 5 tbsp
- Black Jeera - 1/2 tsp
- Jeera -1/2 tsp
- Mustard seeds -1/4 tsp
- Coriander powder -1tsp
- Ginger-Garlic paste -2 tbsp
- Tamarind paste -1 tbsp
- Chilli powder - 1 tsp
- Garam masala -1 tsp
- Turmeric Powder-1/4 tsp
- Bay leaf - 1
- Salt to taste
- Curry leaves -6
- Coriander leaves
Chana Chole Chickpeas preparation: Soak the Chana overnight. Drain the water, so that its ready for cooking.
Tempering and Frying: Heat oil in a non-stick pan, add mustard seeds, when it pops up add black jeera, jeera cumin, ajwain, curry leaves, bay leaf and Ginger garlic paste. Fry it for few minutes until a nice ans spicy aroma comes out.
Frying onions: When nice aroma comes out, add chopped onions. Fry the ingredients until the onions turns to golden brown color.
Tomato for Gravy Preparation: Now add few finely chopped tomatoes and tomato puree, saute until the tomatoes becomes soft gravy. At this stage oil separates from the curry.
Adding Masala powders: Now add all the masala powders (turmeric powder, coriander powder, chilipowder). Mix well until the raw flavor disappears and gives nice spicy aroma.
Add Chick peas to gravy: When the raw flavor disappears, add cooked chickpeas in to the onion tomato sauce gravy that was just prepared hot. Cook it until the chickpeas completely cooked or transfer the mixture to the pressure cooker. Cook the curry with little water for three whistles.
Cooked Chick Peas: Soak the tamarind in water for half an hour. Extract the juice of it. Now mix the tamarind juice with plain flour or corn flakes (see the tips for the reason of adding corn flakes) and add it to the cook curry it until the whole gravy thickens.
Final touch with Garam masala and Coriander leaves: When the curry becomes thick, remove it from the flame and sprinkle little garam masala powder and mix well. Now, you can garnish the masala curry with finely chopped fresh coriander leaves. Chana Chole masala curry is now ready to server hot with Chapathi, Naan, Roti, Parata, Bhatura and more. Did this Indian recipe make you hungry ? . Share your comments with us.
1) If you noticed the above recipe, you might have wondered why did i use Corn Flakes ?. The reason for adding Corn Flakes (you can also add Plain Flour or Maida) was to make the gravy masala more thicker, which increases the taste when eating the chickpeas masala.
2) Instead of adding all the ingredients one-by-one, you can also grind all the ingredients (onion, ginger, garlic and tomatoes with spices) as masala paste and add it after the tempering step.