Chana Masala (Chole Chana Masala), a scrumptious chana curry from Punjabi food is prevalent all over India. A hot and enticing curry is arranged from white chickpeas (kabuli chana), tomatoes, onion, and fundamental Indian spices and is best delighted in with bhatura (deep-fried puffed Indian bread) as an evening snack or dinner. In this recipe, channa is bubbled with tea powder to get obscured color and new chhole masala powder is arranged to get the restaurant-style flavor. Learn how to make this scrumptious curry at your domestic with this simple step-by-step recipe.
Preparation Time: 8 hours
Cooking Time: 40 minutes
Serves: 2 servings
| Ingredients for Chole Chana Masala |
| 1/2 cup White Chick Peas (garbanzo beans/kabuli chana) |
| 1 teaspoon Tea Powder or Tea Leaves or (1-2 teabags) |
| 2 Red Ripe Tomatoes, chopped |
| 1 huge Onion, finely chopped |
| 1½ teaspoons Ginger-Garlic Paste |
| 1 Green Chilli, finely chopped |
| 1/2 teaspoon Red Chilli Powder |
| 1/4 teaspoon Turmeric Powder |
| 3 tablespoons Cooking Oil |
| Salt to taste |
| 2 tablespoons finely chopped Coriander Leaves |
| For Dry Masala |
| 1 little piece of Bay Leaf |
| 1 Black Cardamom |
| 1 tablespoon Coriander Seeds |
| 1 teaspoon Cumin Seeds |
| 4-5 Black Peppercorns |
| 1 Dry Red Chilli |
| 2 Cloves (lavang) |
| 1-inch piece of Cinnamon |
Directions for Chole Chana Masala
1. Splash white chickpeas in water overnight or for around 8-10 hours.
2. Tie 1 teaspoon of tea leaves in a plain muslin cloth. Tied tea leaves are utilized to upgrade the color and flavor of chana. You can moreover utilize tea packs in put of tea leaves.
3. Pressure cook splashed white chickpeas with a tied tea leaves pocket, sufficient water, and salt in a 3-liter capacity steel/aluminum pressure cooker over medium fire. After 4-5 shrieks, turn off the fire and let the pressure come down normally. Do not open the cover promptly to cook the chana flawlessly. Open the top and evacuate the tied tea leaves pocket. Deplete the overabundance water from bubbled chickpeas in a huge bowl. Keep the depleted water to utilize afterward in the recipe. If a pressure cooker is not accessible, you can too utilize a profound pan to bubble chickpeas but it would take more time to cook.
4. Dry roast bay leaf, black cardamom, coriander seeds, cumin seeds, black peppercorns, dry ruddy chili, cloves, and cinnamon in a pan until a pleasant smell begins or for around 1 diminutive over moo fire. Let them cool for a whereas and at that point crush them in a little jolt of a blender processor to make smooth dry Punjabi masala powder.
5. Squash 2 tablespoons of bubbled chickpeas with the posterior of a huge spoon or pound in a processor to make a medium coarse paste. Crush tomatoes in a blender processor to make tomato puree.
6. Warm 3 tablespoons cooking oil in a kadai or pan over medium fire. Include chopped onion and sauté until it turns light brown or for approx. 1-2 minutes. Include ginger-garlic paste and chopped green chili. Blend well and cook for 30 seconds.
7. Include tomato puree and salt (as it were for tomato puree since we have as of now included salt with bubbling white chickpeas). Cook on medium fire until oil begins to isolate, around 4-5 minutes. Mix it in between sometimes to avoid sticking.
8. Include turmeric powder, ruddy chili powder, and dry masala powder (arranged in step 4).
9. Blend well and sauté for a minute.
10. Include bubbled chickpeas, squashed chickpeas, and 1 cup water (protected depleted water of bubbled chickpeas), and blend well.
11. Cook until sauce gets to be thick, it will take around 4-5 minutes. Turn off the fire. Exchange white chana masala curry in a serving bowl and embellish with chopped coriander leaves. Serve it hot with bhatura or steamed rice.
Tips and Variations:
- If a pressure cooker is not accessible, you can too utilize a profound skillet to bubble chickpeas but it would take more time to cook.
- If you need to utilize canned chickpeas at that point deplete the abundance water from canned chickpeas and skip step-1 to step-3 in the over recipe. No requirement to bubble canned chickpeas. Do not utilize depleted canned water in the recipe.
- You can too utilize ready-made chole masala powder (around 1 teaspoon) instead of custom-made new Punjabi chole masala powder in this recipe.
- Adjust the sum of water in step 10 to make a thick or lean gravy.
- You can utilize the same sauce for any vegetables like moong beans, labia beans, rajma, etc.
- If you do not have sufficient time to douse chickpeas, at that point splash them in hot water for 3-4 hours.
Taste: Spicy
Serving Ideas: Serve zesty Punjabi Chole Chana Masala with bhatura or plain jeera paratha and onion tomato salad. You can too serve it with jeera rice and masala papad.