Chana masala, also known as channay or chole masala or chole or chholay, is a dish in Indian cuisine and Pakistani cuisine. The main ingredient is a variety of chickpea called chana or kala chana (meaning black chana). They are much smaller than typical chickpeas with a stronger flavour and firmer texture even after being cooked.
Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana in Hindi-Urdu. Chana masala is fairly dry and spicy with a sour citrus note. Chana are usually replaced by chole in most restaurants, and both versions are widely sold as snack food and street food in India and Pakistan.
Preperation time: 10 mins
Cooking time: 40 mins
-1.5 - 3 cups chana/chickpeas soaked
-1.5 cups water
-Pinch of soda
-2 tbsp oil
-1 cup thinly sliced onions
-1 tsp ginger garlic paste
-½ cup chopped tomatoes
-½ cup chopped onions
-1 green chili
-1 ¼ tsp garam masala
-½ tsp chili powder
-⅛ tsp turmeric/ haldi
-Salt as needed
-¼ tsp kasuri methi (dried fenugreek
-2 generous pinch of amchur (dried
1. Wash and soak chana for about 6 to 8 hours. Pressure cook chana with 1.5 cups water and a generous pinch of soda for 2 whistles.
2. While the chana cooks, add 1.5 - 3 tsp oil to a pan. When the oil heats up, add onions and fry until they turn golden.
3. Add ginger garlic paste.
4. Saute until the raw smell disappears.
5. Add tomatoes and salt. Fry until they turn completely mushy and soft.
6. Add turmeric and red chili powder.
7. Saute until the raw smell of chili powder goes away for a minute or two.
8. Cool it and blend to a smooth paste.
9. Add 1 tsp oil to the pan. Saute 1 small bay leaf, 3 green cardamoms,3 cloves and a small cinnamon stick.
10. Add finely chopped onions. Saute until lightly golden or transparent.
11. Add the blended puree.
12. Stir and mix well. Add garam masala and quickly saute until it begins to smell good.
13. It may take only 2 to 3 minutes.
14. Add the soft cooked chana and half of the stock. Make sure channa are soft cooked. Stir and add more stock if need.
15. Mix everything well and bring it to a boil. Lower the flame and simmer for 3 to 4 minutes or until it reaches a desired consistency. Just before turning off the stove add crushed kasuri methi and amchur.
16. Stir well and switch off. Add few chopped coriander leaves.