Chana Masala Recipe
Chana Masala is a traditional Punjabi recipe. Also known as Chhole masala, this recipe is made using boiled chickpeas, tomatoes and garam masala. It tastes great when served with Indian breads like Naan, Roti, Parantha, Bhatura and Poori. It is one of the most widely eaten dishes in India and is one of the most popular street foods. With its mouth-watering, spicy and exotic flavour, it is a perfect dish to go for for you weekday breakfast, sunday brunch or even as lunch. Pair it with a chilled glass of sweet lassi and you’re done for the day. Tomato and garlic adds a tangy flavour to the dish which tastes amazing when served with pickle and raita.. If you’re a spice junkie and have a special thing for everything spicy, then you can also alter this dish a bit by adding more green chillies as per your preference.In fact, to give this dish a nice twist you can also fry some cubes of paneer, potatoes and add it to the Chana Masala recipe this adds on to the taste of this dish. To make this dish even more delicious add some garam masala in the last step, this retains the taste and aroma of this recipe. Here’s how you can prepare this simple Chana Masala recipe in the restaurant style by following some simple steps.You just need a few simple ingredients available in your kitchen. The best thing about this recipe is its delicious taste and it goes well with all Indian breads as well as Veg Biryani, Jeera rice to name a few. If you are someone who has a thing for tangy flavours, then you can add some amchur powder(dried mango powder).We suggest you to try out this North Indian recipe today and impress your loved ones with this super delicious Chana Masala recipe.
All you need is-
2 1/2 cup soaked overnight chickpeas
3 cup chopped tomato
4 sliced green chilli
1 inch grated ginger
5 cloves grated garlic
1 teaspoon powdered turmeric
2 1/2 tablespoon powdered coriander powder
2 1/2 tablespoon powdered cumin powder
1 teaspoon powdered red chilli
1 teaspoon powdered garam masala powder
4 tablespoon sunflower oil
2 pinches powdered salt
2 chopped onion
1 handful chopped coriander leaves
HOW TO PREPARE
Prepare Chana Masala Tempering
Heat oil in a pan over medium flame. Once the oil is sufficiently hot, add in chopped onions and saute them until golden brown. Keep stirring the onions as they might stick to the bottom of the pan. Once they have turned slightly pinkish-brown, add the ginger and garlic and reduce flame to low and cook for 2 to 3 minutes.
Add Spices And Soaked Chickpeas
Now add tomatoes, coriander powder, turmeric powder, cumin powder and red chilli powder. Cook until the oil starts to separate. Add the chickpeas and pour 2 1/2 cups of water. Sprinkle salt and some coriander leaves. Cook for 10-12 minutes and keep stirring.
Add Garam Masala, Cover The Lid And Cook For 2-5 Minutes
Now add garam masala powder and stir to mix well. Cover the pan with a lid and allow the dish to cook on low flame for about 2-5 minutes so that the flavours are well absorbed with the chickpeas.
Garnish With Ginger Julienne And Coriander Leaves And Serve Hot!
Once the dish is properly cooked, transfer it to a serving bowl and garnish with ginger julienne and coriander leaves. Serve hot with rice or roti and even some pickle and raita of your choice. Chana Masala is best enjoyed when paired with a glass of chilled sweet lassi.
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