CHANA MASALA | CHOLE RECIPE | PUNJABI CHOLE MASALA
One of the best chana masala recipe that you can make. This chole masala is made with freshly powdered spices, onions, tomatoes, herbs making the curry taste like the ones you get on the streets of Delhi.
Provided by Dassana Amit
Categories Main Course
Time 9h45m
Number Of Ingredients 32
Steps:
- Rinse the chickpeas a couple of times in fresh water. Then soak them in water overnight or for 8 to 9 hours. Add enough amount of water as the chickpeas increase in size after soaking it. Later drain the water and again rinse the soaked chickpeas with fresh water.
- To give a dark color to the chickpeas, traditionally dried amla (Indian gooseberries) are added. These also give a faint sourness to the stock. If you do not have dried amla, then add 1 black tea bag.
- In a 3-litre stovetop pressure cooker add the chickpeas along with the 3 to 4 dried amla pieces or 1 black tea bag. Taj tea bags work very well. Then add water.
- Season with salt and pressure cook the chickpeas for 12 to 15 whistles on medium heat. The chickpeas should be cooked well and softened. The chickpeas should be soft when you mash it with a spoon or eat it. The chickpeas should not give you a bite when you eat it.
- In a pan, take all the whole spices for the "chole masala powder" mentioned above and on a low heat begin to roast them.
- Stir often and roast the spices till they get extra browned. Don't burn them. You have to go beyond a point roasting them even after they become fragrant and they get more browned than what is the norm usually.
- Let these roasted spices cool and then grind or powder them finely in a coffee grinder or in a dry grinder.
- By now the chana will be cooked. You will see a darker brown shade in the safed (white chana). Remove the amla pieces which would have softened by now or the tea bag from the stock.
- Heat oil in a pan or kadai. Add ginger-garlic paste and saute for few seconds or till their raw aroma goes away.
- Then add chopped onions and saute stirring often till the onions turn translucent or light brown.
- Add tomatoes and saute stirring often till they soften and the oil starts to leave the sides of the onion and tomato mixture.
- Lower the heat and then add all of the powdered chole masala that we ground, together with the red chili powder, turmeric powder and garam masala powder (optional).
- Stir and mix the dry ground spices and then add slit green chilies
- Add the cooked chickpeas. Mix well.
- Add salt according to taste. Then add about 1 to 1.25 cups of the stock in which the chickpeas was cooked. You can also add water instead.
- Stir and cover the pan with a lid.
- Simmer on a low to medium heat. You can also cook the chana masala without the lid.
- The gravy will thicken and reduce. Mash a few chickpeas as this helps in thickening the gravy.
- Simmer till you get the consistency you prefer. The consistency of this curry is not thin, but medium consistency or semi-dry. For thick or semi-dry consistency add less water.
- If you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. Mix and stir well.
- Serve the Punjabi chana masala with kulcha, bhatura, poori, roti, naan, bread with a side of sliced onions, tomatoes and lemon or lime wedges.
- While serving garnish with coriander leaves and ginger julienne.
- This Chole Masala also tastes good with steamed rice or jeera rice or saffron rice.
Nutrition Facts : Calories 239 kcal, Carbohydrate 37 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Sodium 786 mg, Fiber 11 g, Sugar 9 g, ServingSize 1 serving
MASALA CHOLE (AUTHENTIC INDIAN CHICKPEA GRAVY) RECIPE BY TASTY
Here's what you need: chickpeas, medium onion, crushed tomato, ginger, garlic, water, avocado oil, whole bay leaves, whole dry chili peppers, cinnamon stick piece, cumin seeds, salt, turmeric, paprika, red chili powder, chana masala powder
Provided by Gita Kshatriya
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat avocado oil in a pan. To this, add bay leaves, dry chili pepper, cinnamon sticks and whole cumin seeds.
- Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.
- Lower the heat and add the crushed or fresh tomatoes, ginger and garlic and mix well.
- Add salt, turmeric, paprika, red chili powder, chana masala mix and water. Mix well.
- Let simmer for about 5 minutes with lid on.
- Add cooked chickpeas, mix well and let cook for 7-10 minutes until chickpeas are softened.
- Serve alongside basmati (white) rice, naan or roti.
- Enjoy!
Nutrition Facts : Calories 195 calories, Carbohydrate 27 grams, Fat 7 grams, Fiber 8 grams, Protein 7 grams, Sugar 7 grams
INDIAN SPICED CHICKPEA GRAVY (CHOLE) RECIPE
Chole, Indian chickpea curry, is a wonderful side or main. It's usually eaten with deep fried bread or with a steaming hot plateful of white rice.
Provided by Denise D'silva Sankhé
Categories Side Dish Appetizers and Hors d'Oeuvres Mains
Time 12h20m
Yield 2
Number Of Ingredients 17
Steps:
- Place the chickpeas in a medium bowl and cover with warm water by 2 inches. Let soak for 12 hours. Transfer soaked chickpeas and their liquid to a pressure cooker. Seal and heat over medium-low heat to low pressure. Cook until chickpeas easily break down, about 25 minutes after they come to pressure. Release pressure and set aside to cool.
- Meanwhile, heat a large cast iron skillet over medium heat. Add black cardamom, cinnamon, bay leaf, peppercorns, cumin seeds, coriander seeds, fennel seeds, and Kashmiri chillies. Cook, stirring, until fragrant, about 5 minutes. Allow to cool and then grind in a coffee grinder till completely powdered.
- Heat oil in the same pan on medium heat until shimmering. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the ginger-garlic paste and stir until the raw smell of the paste disappears, about 2 minutes. Add the tomatoes and cook, stirring, until the tomatoes break down and the oil separates, about 10 minutes. Add dry mango powder and green chillies. Stir until fragrant, about 1 minute. Add the powdered spice blend and stir until fragrant. At this stage, add a few teaspoons of water in case the spices stick to the bottom of the pan as they tend to burn easily. Cook, stirring frequently, about 5 minutes. Add the boiled chickpeas with the water they were boiled in, stir, and simmer for 10 minutes so that the chickpeas absorb the spices. Garnish with coriander leaves, onion rings and serve with rotis, bhaturas (deep fried bread), or rice.
Nutrition Facts : Calories 626 kcal, Carbohydrate 89 g, Cholesterol 0 mg, Fiber 19 g, Protein 25 g, SaturatedFat 2 g, Sodium 559 mg, Sugar 22 g, Fat 22 g, ServingSize serves 2, UnsaturatedFat 0 g
CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
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