How To Make Chana Masala At Home

The dish that I am going to talking about is quite famous all over India. This recipe goes by the name of Chana masala or Chole masala. This is a flavorful recipe made of chickpea and numerous ingredients, fresh herbs, and spices. This makes it an authentic Indian dish.

Chana masala is made with chickpeas cooked in a curry of onions, tomatoes, and freshly roasted spices. It has a great savory and spicy taste. You can serve it Naan or Kulcha, both of which are different types of Indian flatbread.

To make chana masala, soak the chickpeas in water. Then, cook them in a pressure cooker for some time. Roast spices and grind them. Heat oil in a pan. Add ginger-garlic paste and onion to it. Then, add tomatoes, roasted spices, and other spices to it. Lastly, add the cooked chickpeas and chickpea stock to it. Cover the pan and cook it until the curry thickens.

This is just a snippet of the recipe. There are other main course recipes on our blog as well that you should also check.

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4. Sauteed Okra with GarlicOkra’s delicate grassy flavor is highlighted by this simple cooking method. By cooking the pods whole, quickly, and without liquid, you avoid the factors that make it slimy.

Chana Masala Recipe

Chana Masala

Chana masala is made with chickpeas cooked in a curry of onions, tomatoes, and freshly roasted spices.
5 from 1 vote
Prep Time 9 hrs
Cook Time 45 mins
Total Time 9 hrs 45 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 239 kcal

Equipment

  • Pressure Cooker
  • Saucepan
  • Deep Skillet

Ingredients
  

To Cook White Chick Peas

  • 200 g Dried White Chickpeas 
  • 3 cups Water
  • 2 Black Tea Bags 
  • ½ teaspoon Salt 

For Gravy

  • 1 medium Onion (chopped)
  • 1 medium Tomato (chopped)
  • ½ teaspoon Ginger Garlic Paste 
  • ¼ teaspoon Turmeric Powder 
  • ½ teaspoon Chili Powder 
  • ¼ teaspoon Garam Masala 
  • 2-3 Green Chilies (slit from the center)
  • 1 cup Chickpeas Stock 
  • 2 teaspoons Oil 
  • Salt (to taste)

Spices To Make Chole Masala Powder

  • 2 Black Cardamoms 
  • 1 inch Cinnamon 
  • 3-4 Black Pepper 
  • 2 cloves Garlic 
  • 1 Bay Leaf 
  • ¼ teaspoon Carom Seeds 
  • 1 teaspoon Coriander Seeds 
  • 1 teaspoon Fennel Seeds 
  • ½ teaspoon Dry Pomegranate Seeds 

For Garnishing

  • ½ cup Coriander Leaves (chopped)
  • ½ inch Ginger (julienned)
  • 1 Lemon (sliced)

Instructions
 

  • Rinse and soak the chickpeas overnight in ample water. After soaking water it, the chickpeas bloat and become soft. Rinse and drain the soaked chickpeas.
  • Traditionally dried amla (Indian gooseberries) are added to give the chickpeas a dark hue. These often give the stock a slight sourness. Then, add one black tea bag if you do not have dried amla.
  • Add the chickpeas and the 3 to 4 dried amla bits or one black tea bag into a pressure cooker. Add water and salt, too.
  • Cook the chickpeas for 12 to 15 whistles with salt and pressure. It is important to cook the chickpeas well and to soften them. After you crush it with a spoon, the chickpeas should be tender. Drain the chickpeas and set them aside. Also, save a cup of chickpea stock.

Roasting the Spices

  • Add cardamoms, cinnamon, black pepper, bay leaf, carom seeds, coriander seeds, fennel seeds, dry pomegranate seeds, and garlic to a saucepan. Start roasting them at a low flame.
  • Stir regularly and roast the spices until they are brown. Even after they get fragrant, you have to go past a stage to roast them and they get browned rather than what is normally the standard.
  • Let these roasted spices cool down. Then, finely grind them to a powder in a coffee grinder or dry grinder.

Making Chana Masala

  • Heat the oil in a deep skillet. Add the ginger-garlic paste to it and saute it until the raw scent fades.
  • Now, add the onions and saute until the onions turn light brown in color.
  • Add the tomatoes and saute them until the oil separates from the tomatoes.
  • Add the prepared chole masala to it, along with the red chili powder, turmeric powder & garam masala powder. 
  • Also, add the sliced green chilies to it.
  • Add the cooked chickpeas to it and stir well.
  • Season with salt as per your taste. Then, add about 1 cup of chickpea stock.
  • Stir the chana and cover it and let it cook on low flame.

To Cook Chana Masala

  • Cook the chickpeas on low heat until the curry thickens. This chickpea curry is not thin in consistency, but has a medium or dried inconsistency.
  • Garnish it with ginger and some coriander leaves. Your chana masala is ready!

Video

Nutrition

Calories: 239kcalCarbohydrates: 37gProtein: 10gFat: 7gFiber: 11gSugar: 9g
Keyword Chana Masala, Chickpea, Indian, Indian Cuisine
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