Chana Masala - Chole Masala

Chole Masala or Chana Masala is a popular dish prepared in almost all households in India, in particular the north of India. It's made using chick peas white with tomatoes and a fusion of  some aromatic spices. In fact in northern part of India a get together is incomplete without serving this dish.

Typically, this dish is served with bhatura an Indian bread made out of all-purpose flour, yeast, sugar and salt.

You can also serve this with Rotis, Naan, parathas and even with flavoured rice like jeera rice, Pudina rice and plain basmati rice too. It goes well with papads and pickles.

Here I am going to share a very simple yet easy Channa masala with very few ingredients. I don't like to add too many spices in most of my dishes that is just to retain the flavour of the main ingredient that I am using in any of my dish. 

Here also i am not adding any store bought chole masalas just keeping it very simple. We are going to grind a basic masala by adding one onions, two tomatoes, ginger and garlic, cloves, cardamom, two green chilies make these in to a smooth paste and adding cooked chole we are going to finish off this simple chole masala. This is typical home made Channa masala which has its own unique taste.  

Cuisine: Punjabi, Indian 

Course: Side dish

Serves: 3

Preparation time: 10 hrs

Cooking time:30 minutes 

Total time: 10 Hrs 30 mnts

Ingredients. 

Soaked Kabuli channa- 2 cups (1 cup-250 ml)

Onion-1

Tomatoes-2

Cloves-6

Green elaichi-5

Cinamon-1 

Bayleaf-2

Garlic -4 

Ginger-small inch

Green chillies -4

Pepper powder-1 tbsp

Coriander powder-1 tbsp

Red chilli powder-1  tbsp 

Tumeric-1 tbsp 

Salt-s required

Butter-small cup 

Kasturi Methi- 1 tbsp

Chopped coriander leaves -little

Jeera-1 tbsp 

Step1:

Soak the white chickpeas overnight and pressure cook it by leaving at least 8 whistles. I don't add tad bags for the colour which I feel optional up to your choice. 

Step 2:

Take a mixer jar add onion, tomato's, ginger garlic, cloves, cardamom, green chillies and make it in to a smooth paste and keep aside. 

Step3:

Heat Kadai, add oil temper it with jeera, cinnamon sticks and bay leaves. Add the grounded paste and fry well. 

Step 4:

Add turmeric powder, coriander powder, redchilli powder and mix well. Add salt for the gravy to cook fast. I add little water for the spices along with the onion tomatoes gravy not to get burnt. 

Step 5:

Once the raw smell from the gravy goes oil starts coming out which means the onion tomato gravy is cooked now its time to add cooked chole to this gravy. 

Step 6:

Pour half of the cooked Chana in to this gravy and give a gentle mix. After 10 minutes mash the remaining Channa little not too mashy just a gentle mash and add in to this gravy. I this process will help to thicken then gravy consistency. 

Step 7:

Let the gravy  cook in a slow flame  for all the masalas to mix well together. After 10 minutes also add crushed methi for the aromatase. Add pepper powder at this stage and stir for few minutes. 

Check for seasoning and finish off with chopped coriander leaves. 

Transfer to the serving bowl and add fresh homemade butter on top.

You may also want to visit my page (how to make homemade butter).