Chana masala is also known as Chole masala and white chick peas curry. This is a North Indian Dish, originated in Punjab. In India, it is often eaten with a type of fried bread called bhatura and is known as Chole Bhature. It is commonly sold by street vendors but also can be found in so many indian hotels and restaurants with the combination of puri and chapati. It is also widely enjoyed in countries outside of India. It is commonly available in British Indian restaurants and it is very suitable for vegetarians. Normally i will prefer a gravy a lot. Here is my recipe.
2 Cups white Chanas or chole or Chick peas (soaked overnight in 5 cups of water)
1 tbsp of oil
1/2 tsp jeera
1/2 tsp mustards
1 chopped big onion
1 big Aloo (boiled and make cube sized pieces)
2 chopped juicy tomatoes
a pinch of turmeric powder
1 tbsp chana masala powder
1 tsp chilli powder
salt as per taste
fresh coriander leaves for garnish
- Take the soaked chana in a pressure cooker, add salt and water and pressure cook them until they are just tender or until one whistle. Becareful not to overcook. Drain the water and seperate 1/2 cup of chickpeas. Make thick paste of these seperated 1/2 cup chickpeas with little water.
- Heat oil in a wide vessel over the medium heat.
- Add jeera and mustards, let them pop.
- Add the onion, fry till transparent. Add the chopped tomatoes, cook on high heat until the tomatoes become soft and turn mushy, stirring in between.
- Then add the cooked chickpeas, aloo pieces and chickpeas paste, chana masala powder, salt, chilli powder and turmeric powder, mix well.
- Add 1 glass of water, stir to combine well.
- Raise the heat, bring the gravy to a boil, then reduce the heat to simmer, cover, cook for more 15 minutes or until desired thick gravy. Adjust the salt.
- Before serving garnish with fresh finely chopped garnish leaves.
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