Chana Masala

Chana Masala is commonly known as "Chole Masala". It is a popular vegetarian gravy which goes well with roti, bhature, naan and poori. I love it with steamed basmati rice :). This is my husband's all time favorite gravy. The main ingredient is chickpeas cooked in tomato puree. My mother makes this recipe very often. I learnt this gravy from her, but slightly changed the version. In later post I will show u how to make this gravy with coconut. Here you go with the recipe without coconut .....

Ingredients

For pressure cooking chana..

White chickpeas/Kabuli chana	1cup
Water	3cup
Salt	As needed

• Soak the chana overnight.
• Pressure cook the chana until soft, with 3 cups of water(enough water to immerse the chana) and salt. Cook in medium flame for 2-3 whistle.
• Once cooked, drain the chana and keep the stock aside for later use.

Other ingredients for gravy..

Onion (finely chopped)	1medium
Tomato (finely chopped)	1small
Tomato puree	2
Green chilli (finely chopped)	2
Ginger garlic paste	2tsp
Turmeric powder	½ tsp
Red chilli powder	1tsp
Coriander powder	1tsp
Cloves	2
Cinnamon	1inch piece
Cumin seeds	½ tsp
Bay leaf	1
Chana masala powder	1tbsp
Lemon juice	1tsp
Cilantro (finely chopped)	For garnishing

Method

• Heat a pan with oil, add all whole spices (bay leaf, cloves, cinnamon) and cumin seeds.
• When it starts to splutter, add green chilli and onions, fry until it turns transparent and then add ginger garlic paste. Cook till the raw smell goes.

                       

 

• Now add the chopped tomatoes with little salt and saute for 2-3 mins.
• When the tomatoes soften, add tomato puree along with turmeric powder, red chilli powder, coriander powder. Saute and mix well till the masala blends with onion and tomato.
• Wait till the oil separates from the masala.

   

• Add the cooked chana along with 1/2 cup of stock water, finally add chana masala powder. Simmer the gravy to be cooked in medium flame for 3-5 mins.
• Keep stirring, when the gravy is thick enough or to your desired consistency.Turn it off. Garnish with chopped cilantro and squeeze the lemon. 

• Enjoy the hot chana masala with roti, steamed basmati rice, naan and poori :) 

Tips 

• Chana can also be made to a coarse paste and add to the gravy to give a thick texture.
• You can also soak cashew in lukewarm water for half an hour and grind to a smooth paste, which can also be added to the gravy to give a rich texture and taste.
• Lemon should be squeezed at the last, to avoid bitter taste in the gravy.
• Garnish with finely chopped onion while serving the gravy to retain it's crunchiness.
• When adding salt you should be careful,because we have already added salt while pressure cooking the chana.
• If you don't have chana masala powder you can also substitute with garam masala powder.