Chana Masala or Chole Masala is a delicious dish from the northern parts of India. The main ingredient here is the chickpea, which is cooked in an onion-tomato based gravy with lots of Indian spices. This curry is a crowd favorite and it is usually served with rotis or pooris. It also tastes very good with steamed rice or Jeera rice. Continue reading if you want to know how to make this delicious chole masala.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
200gm canned chickpeas
4 tablespoon Cooking Oil
3 medium sized tomatoes
10 Cashew nuts
1 medium sized Onion
1/2 inch Cinnamon
1 teaspoon Jeera seeds
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 cup of water(100 ml)
1 tablespoon salted butter
- Roughly chop the onion, make a fine paste in a mixer grinder (Do not add water).
- Soak cashews in water for 15 min.
- Roughly chop tomatoes, make a fine paste of tomatoes and soaked cashews in a mixer grinder(Do not add water).
- On a medium flame, add cooking oil in a saucepan.
- Once the oil becomes hot reduce the flame to low; add bay leaves, cinnamon, cloves, cardamom and roast for 30 seconds.
- Add Jeera and fry for 10 sec.
- Add Onion paste and saute till the raw onion smells completely goes (It will take roughly 3min)
- Add ginger-garlic paste and saute till raw smell goes.
- Add tomato-cashew paste and saute. Close the saucepan lid and cook for 2min.
- Add turmeric powder, red chilli powder, coriander powder, garam masala, salt and cook for a min on low flame. Do not keep flame on high as you may end up overcooking these masala powders.
- Add canned chickpea into the saucepan and mix well.
- Add 1/2 cup (100ml) of water.
- Close saucepan lid and cook on low flame for 5-6 min allowing the masala to blend in well with chickpea.
- Remove saucepan lid.
- Add a handful of coriander leaves and salted butter on top.
- Enjoy this delicious channa masala with chapatis/Poori.
- I have used canned chickpea. If you are going to use dry chickpeas, soak it overnight in water and salt, drain it and cook in a pressure cooker or in a cooking pot until it is soft and then follow the procedure.
- Instead of grinding onion, you can finely chop it and use it too.
- You can tweak the quantity of each ingredient as per your taste and preference.
- Curry can be stored in the refrigerator for 1 day.
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Happy cooking and happy eating ❤