Chana masala is a chickpea curry originating in the Indian subcontinent. It is a staple dish in North Indian cuisine.
Both the terms Chana and chole mean chickpeas. Chana is a Hindi word and Chole is a Punjabi word & both mean the same. But chana masala is any Indian chickpea curry and chole masala is a dish made in Punjabi style with specific spices.
Chole is made with soaking chickpeas (also known as garbanzo beans) overnight and then cooking them with onions, tomatoes and spices to make this really flavorful curry.
There are many ways in which you can make chole, and there’s no really right or wrong way of making them. They’re high in protein, fiber, vitamins, and minerals. Including chole in your diet can aid in the maintenance of a healthy digestive system, the promotion of heart health, and the regulation of blood sugar levels.In terms of specific amounts, one cup (164 grams) of cooked chickpeas contains approximately 15 grams of protein and 45 grams of carbohydrates, with 13 grams of dietary fiber.
Additionally, chickpeas are low in fat and a good source of important micronutrients such as folate, iron, and magnesium.
Ingredients
2 cups chickpeas raw, to be soaked overnight
2 bay leaves
5-6 green cardamom pods
1 inch cinnamon stick
4-5 black peppercorn
1 teaspoon salt adjust to taste
5 cups water For the chole masala
1 – 1 & 1/2 tablespoons oil use any oil of choice
2 whole cloves
3/4 cup grated onions or very finely chopped
2 teaspoons ginger garlic paste
2 & 1/2 cups pureed tomatoes
3 teaspoons chole masala
1/2 teaspoon red chili powder or to taste, use Kashmiri red chili powder for less heat
1/2 teaspoon paprika powder
3/4 teaspoon cumin powder
1/2 salt adjust to taste
To garnish
1 tablespoon ghee
1 inch ginger cut into julienne
1/4 teaspoon garam masala
1/2 tablespoon crushed kasuri methi also known as dried fenugreek leaves
2 tablespoons cilantro chopped
Instructions
Soak 2 cups of raw chickpeas overnight (or for a minimum of 8 hours) in enough water to cover them.
In the morning you should have around 5 cups of chickpeas (they increase in size overnight as they soak).
Drain the water in which the chickpeas were soaked. Then transfer the chickpeas to a pressure cooker and add the whole spices- bay leaves, green cardamom pods, cinnamon stick, and black peppercorns.
Add 5 cups water and 1 teaspoon salt. Close the cooker and cook at high heat for 1 to 2 whistles.
Then lower the heat to medium and let the chickpeas cook for another 10 minutes.
Then remove the cooker from heat and let the pressure release naturally.
Set this aside.
Heat 1 to 1 & 1/2 tablespoons of oil in a large kadai or pot on medium heat.
Add 2 whole cloves and grated onions to the pot. Cook the onions until the raw smell goes away and they are light golden brown in color, this takes around 7 to 8 minutes.
Then add the ginger garlic paste and cook until the raw smell goes away, around 2 minutes.
Now, add the tomato puree and stir. Cover the pot and cook the tomatoes for around 15 minutes on medium-low heat, stir every 2 to 3 minutes in between.
This step of cooking the tomatoes is important.
Once the tomatoes are done, add the spices- chole masala, red chili powder, paprika, cumin powder and 1/2 teaspoon salt. Stir and cook the spices for a minute or two.
Then add the boiled chickpeas, (along with the water in which they were boiled) to the pot and stir until the chickpeas are well combined with the masala.
Add an extra 1/2 cup water here and then cover the pan and let the chole simmer on medium-low heat for 30 minutes.
Simmering on low heat will give the dish more flavor. Mash some of the chickpeas with the back of your spatula while they are simmering. The gravy will thicken after 30 minutes, so if you prefer more gravy in your chole, add more water.
Final step, heat 1 tablespoon of ghee in a small pan on medium heat. Once hot, add the ginger juliennes and fry until the juliennes are golden brown in color but do not burn them.
Pour the ginger juliennes to the chole, stir and switch off the heat.
Add garam masala, kasuri methi and chopped cilantro and serve the chole hot with rice, bhatura, parathas or bread. Enjoy! VIEW MORE
