Chana masala recipe is a most popular Indian curry goes well with poori, roti, bhature and Chapatis. The main ingredients are chana, onion tomato paste and all the other spices. Chana masala also serves with kuska rice or jeera rice.
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The restaurant-style chana masala recipe in simple steps. For preparing this north Indian special chana recipe. The first step is to pressure cook the chana, the second step is to fry onion tomato paste and all other spices.
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The third step is to mix chana with spices and cook till the chana absorbs all the spices. Finally, serve with poori, chapati or rumali roti, jeera rice or kuska rice and enjoy the dish.
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chana masala video:
Chana masala recipe card:
A popular Indian curry mixed with chickpea, onion tomato paste and all other spice powders and serve as a side dish with chapati, poori, bhature or jeera rice.
- chickpea(Chole) – 1 cup
- water – 1 glass
- Salt – 1/4 spoon
- onions – 2
- green chilli – 1
- tomatoes – 2
- turmeric powder – 1/4 spoon
- red chilli powder – 1 spoon
- cumin powder – 1 spoon
- chole powder – 1 spoon
- coriander powder – 1/2 spoon
- oil – 3 spoons
- ginger and garlic paste – 1 spoon
- coriander leaves – 1/4 cup
- salt -1/2 spoon(as required)
- water – according to consistency
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Wash and soak chickpea overnight.
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Drain the water and add to pressure cooker.
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Add 1/4 spoon of salt and a glass of water.
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Close the lid and pressure cook for 6 whistles.
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Carefully open the lid and check chana must become soft but not mushy.
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Heat a pan over a medium flame add oil and halved red chilli.
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Blend 2 onions and 1 green chilli and add to the pan.
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Stir well and fry for 2 minutes.
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Add tomato paste fry for a minute.
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Add ginger and garlic paste.
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Add turmeric, red chilli, coriander, cumin, chole masala powders.
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Stir continuously and fry till the masalas release sides of the pan.
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Add boiled chickpea with water(chickpea stock).
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According to the consistency of curry adjust the water.
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Cook for 5 minutes over a low flame.
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Chickpea will absorb all the masalas and gives an excellent taste.
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Finally, add chopped coriander leaves taste and adjust the salt.
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Chana masala is ready to take into the serving bowl.
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Serve as a side dish with roti, chapati, poori or jeera rice.
- If cooking in a pan add more water and cook till the chana become soft
- Check chana must become soft but not mushy.
- Taste and adjust the salt and all other spices.
Step by step procedure for chana masala:
Pressure cooking chana:
Wash and soak chickpea overnight.
Drain the water and add to pressure cooker.
Add 1/4 spoon of salt and a glass of water.
Close the lid and pressure cook for 6 whistles.
Carefully open the lid and check chana must become soft but not mushy.
Frying onion tomato paste and all the spices:
Heat a pan over a medium flame add oil and red chilli.
Blend 2 onions and 1 green chilli and add to the pan.
Stir well and fry for 2 minutes.
Add tomato paste fry for a minute.
Add ginger and garlic paste.
Add turmeric, red chilli, coriander, cumin, chole masala powders
Stir continuously and fry till the masalas release sides of the pan.
Adding boiled chana to the masala:
Add boiled chickpea with water(chickpea stock).
According to the consistency of curry adjust the water.
Cook for 5 minutes over a low flame.
Chickpea will absorb all the masalas and gives an excellent taste.
Finally, add chopped coriander leaves taste and adjust the salt.
Chana masala is ready to serve.
Serve as a side dish with roti, chapati, poori or jeera rice.
Try the famous Chole masala recipe by serving with bhature. Subscribe to my official YouTube Channel.
