Chana Masala aka Chole masala is the most preferred side dish to be had with Chola puris especially by my kids. This is the North Indian version or rather the Punjabi style Chana Masala as it uses onions, tomatoes and other North Indian spices to make this masala a lip smacking protein rich side dish for chapathis or rotis. If you would prefer a South Indian style curry with the flavors of coconut, you can check out this Kadala Curry recipe. This masala can also be used as a sandwich spread and a stuffing for savory breads.
Chana Masala Recipe
Prep time: 10 mins | Cook time: 25 mins | Serves: 2
Cuisine: North Indian | Category: Side dish
Cuisine: North Indian | Category: Side dish
Ingredients:
- Kabuli Chana / White Chick Peas - 1 cup
- Onion - 2
- Ginger - 1 inch piece
- Garlic - 5 pods
- Tomato, medium - 4
- Cinnamon - 1 inch stick
- Cloves - 2
- Cardamom - 2
- Red Chili powder - 2 tsp
- Coriander powder - 3 tsp
- Chana Masala Powder - 1 tbsp
- Cumin powder - 1 tsp
- Coriander leaves - 2 tbsp
- Salt - to taste
- Oil - 2 tbsp
Instructions:
- Soak the Kabuli channa overnight or for 8 to 10 hours in water. Discard the soaked water and rinse well. Pressure cook with 2 pinch salt for 3-4 whistles or till soft. Drain it and reserve the cooked water separately.
- Puree the tomatoes and keep aside. Chop the onion finely.
- Heat a pan with 2 tsp oil. Add Cinnamon, cloves and cardamom. Roast for a minute till the aroma arises. Add onion, ginger and garlic and sauté till the onion turns translucent.
- Switch off the stove and immediately add red chilli powder, coriander powder and cumin powder. Fry it in the heat itself. This will prevent the powders from changing color.
- Finally add coriander leaves and mix well. Let it cool completely. Grind it to a smooth paste using little water.
- Heat the remaining oil in the same pan and add the ground onion paste. Keep sautéing this paste till it turns into a nice brown color over low flame. Now add the tomato puree and the cooked water of channa and let it cook for 5 minutes.
- Add cooked kabuli channa, salt to taste and chana masala powder and mix well. If needed add more water and cook over low flame covered with a lid.
- Cook till the raw smell disappears and the aroma arises. This should take 10 minutes. The gravy would also have thickened a bit at this stage.
- Switch off and garnish with coriander leaves and serve with Naan or any Indian flat bread of your choice with a lemon wedge.
Notes:
- Adding more salt while cooking Chana will harden it and make it go dry.
- I used Everest brand of chana masala powder.
- Before serving squeezing the lemon juice over the chana masala will balance the flavors and increse its taste.
