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 delicious is incomplete without some ginger garlic paste. But what will you don’t have ginger garlic at home. Simple, just use its substitutes. Here are some of the best substitutes for ginger garlic paste.
This is just a snippet of the recipe. There are other main course recipes on our blog as well that you should also check.
1. Indian Fried Cabbage– This dish is not only quick and easy to make but a healthy option too. If you wonder how to make your kids eat healthy then, this recipe is for you. Not only the kids but even the adults at your place will love to eat this dish.
2. Cheesy Spinach Bake– Everyone loves a dish made with cheese. I am pretty sure that this recipe will be the best spinach recipe you will ever taste. Even if you do not like spinach much, you might still like this cheesy spinach recipe.
3. Pan-Fried Monchong– Sickle Pomfret is another name of Monchong. Hawaiian Monchong is a great source of healthy, extra lean protein. You can prepare fish in a number of ways.
4. Sauteed Okra with Garlic– Okra’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.
To Cook White Chick Peas
- 200 g Dried White Chickpeas
- 3 cups Water
- 2 Black Tea Bags
- ½ teaspoon Salt
- 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
- ½ cup Coriander Leaves (chopped)
- ½ inch Ginger (julienned)
- 1 Lemon (sliced)
- 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!