Chana masala or Chole masala is a very popular North-Indian dish. It tastes good even when it is prepared ahead of time since it gives enough time for the spices to blend together. It goes wonderfully well with poori, roti, chapathi or even rice. Here is the recipe -
Ingredients -
2 cups of Kabul Chana/Garbanzo beans
1 large Onion minced
2 Tomatoes pureed
1 tbsp Ginger garlic paste
1 inch Cinnamon stick
2-3 Cloves
1 tea bag
2 tsp Chana masala powder
1/2 tsp Garam masala
1/2 tsp Cumin powder
1 tsp Red chilly powder
1/2 tsp Sugar
Salt to taste
2 tbsp Oil
Sliced onion for garnishing
Sliced lemon for garnishing
Cilantro leaves for Garnishing
Method-
1. Soak the Kabul Chana overnight (or 6 to 8hrs).
2. Presuure cook the chana along with cloves, cinnamon stick and the tea bag for 3 whistles in 3 cups of water. Remove the tea bag and keep it aside.
3. In a pan, add 2 tbsp of oil and ginger garlic paste when oil gets heated.
4. Saute it for 30 seconds and add the minced onion. Cook the onion till it turns brown.
5. Add the tomato puree and cook the mixture for about 4-5 mins.
6. When the mixture starts leaving the surface of the container, add salt, sugar and all the dry masala powders.
7. Pour the boiled chana (along with water in which it was cooked, cinnamon stick and cloves) into the mixture. Add the water in which chana was cooked, little by little, bringing it to the consistency required.
8. Cook for about 2 minutes, till the mixture comes to a boil.
9. Switch off the heat, and garnish it with sliced onion, chopped cilantro and sliced lemon.
Serve Chana masala with poori, roti or rice :)
Ingredients -
2 cups of Kabul Chana/Garbanzo beans
1 large Onion minced
2 Tomatoes pureed
1 tbsp Ginger garlic paste
1 inch Cinnamon stick
2-3 Cloves
1 tea bag
2 tsp Chana masala powder
1/2 tsp Garam masala
1/2 tsp Cumin powder
1 tsp Red chilly powder
1/2 tsp Sugar
Salt to taste
2 tbsp Oil
Sliced onion for garnishing
Sliced lemon for garnishing
Cilantro leaves for Garnishing
Method-
1. Soak the Kabul Chana overnight (or 6 to 8hrs).
2. Presuure cook the chana along with cloves, cinnamon stick and the tea bag for 3 whistles in 3 cups of water. Remove the tea bag and keep it aside.
3. In a pan, add 2 tbsp of oil and ginger garlic paste when oil gets heated.
4. Saute it for 30 seconds and add the minced onion. Cook the onion till it turns brown.
5. Add the tomato puree and cook the mixture for about 4-5 mins.
6. When the mixture starts leaving the surface of the container, add salt, sugar and all the dry masala powders.
7. Pour the boiled chana (along with water in which it was cooked, cinnamon stick and cloves) into the mixture. Add the water in which chana was cooked, little by little, bringing it to the consistency required.
8. Cook for about 2 minutes, till the mixture comes to a boil.
9. Switch off the heat, and garnish it with sliced onion, chopped cilantro and sliced lemon.
Serve Chana masala with poori, roti or rice :)
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