About Chana Masala
White chickpeas, onions, tomatoes, spices, and herbs are used to make the North Indian curry known as chana masala. In this case, “Masala” refers to a “spiced gravy,” and “Chana” is the Hindi word for “chickpeas.” Therefore, the only ingredient in Chana Masala is chickpeas simmered in a hot onion tomato masala.
Despite having its roots in the Punjab region of India, the dish is prepared in a variety of ways all over the Indian subcontinent. Thus, the term “chana masala” is frequently used to describe a chickpea curry.You can find everything from extremely spicy to mild versions that have been toned down. The recipe provided will give you something in the middle of the two, but you can easily increase or decrease the amount of spices to your liking.
Ingredients for Chana Masala:
- 1/2 cup White Chick Peas (kabuli chana)
- 1 teaspoon Tea Powder or Tea Leaves
- 2 Red Ripe Tomatoes, chopped
- 1 large Onion, finely chopped
- 1½ teaspoons Ginger-Garlic Paste
- 1 Green Chilli, finely chopped
- BON Chole Masala Powder
- 3 tablespoons Cooking Oil
- Salt to taste
- 2 tablespoons finely chopped Coriander Leaves
- For Dry Masala
- 1 small piece of Bay Leaf
- 1 Black Cardamom
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 4-5 Black Peppercorns
- 1 Dry Red Chilli
- 2 Cloves
- 1-inch piece of Cinnamon
How to make Chana Masala :
- White chickpeas should be soaked in water overnight or for about 8 to 10 hours.
- 1 teaspoon of tea should be tied in a simple muslin cloth. Tea leaves that have been tied together to improve the flavour and colour of chana. In addition, tea bags can be used in place of tea leaves.
- Pressure In a 3-liter steel/aluminum pressure cooker with enough water and salt, cook soaked white chickpeas with a tied tea leaf pouch over medium heat. Turn off the flame and wait for the pressure to naturally drop after four or five whistles. To cook the chana perfectly, don’t open the lid right away. Remove the tied tea leaves pouch by opening the lid. In a big bowl, drain the extra water from the boiled chickpeas. To be used later in the recipe, keep the drained water. If a pressure cooker is not available, you can also boil chickpeas in a deep pan, but it will take longer.
- In a pan, dry roast the following ingredients: bay leaf, black cardamom, coriander seeds, cumin seeds, black peppercorns, dry red chillies, cloves, and cinnamon for about a minute over low heat, or until a pleasant aroma begins. After allowing them to cool, grind them into a fine dry punjabi masala powder in a small jar of a mixer grinder or just use BON Chole Masala Powder.
- To make a medium-coarse paste, mash 2 tablespoons of boiled chickpeas with the back of a large spoon or grind them in a grinder. To make tomato puree, grind tomatoes in a mixer grinder.
- In a kadai or pan, warm three tablespoons of cooking oil over a medium flame.For about 1-2 minutes, or until it turns light brown, add the chopped onion. Add the ginger-garlic paste as well as the finely chopped green chilli. Cook for 30 seconds after thorough stirring.
- Add salt and tomato puree (only for tomato puree because we have already added salt while boiling white chickpeas). Cook for about 4-5 minutes on medium heat, or until oil begins to separate. To avoid sticking, stir it every now and then.
- Add the dry masala powder, red chilli powder, and turmeric powder (prepared in step-4).
- Mix thoroughly and cook for one minute.
- Mix well after adding 1 cup water (the preserved drained water from the boiled chickpeas) and the mashed and boiled chickpeas.
- It will take about 4-5 minutes to cook the gravy until it thickens. Extinguish the flame. Place chopped coriander leaves on top of the white chana masala curry before serving. Serve it hot with steamed rice or bhatura.
- If a pressure cooker is not available, you can also boil chickpeas in a deep pan, but it will take longer.
- If you want to use canned chickpeas, drain the extra water and omit steps 1 through 3 from the recipe above. Cans of chickpeas don’t require boiling. In the recipe, drained canned water should not be used.
- Instead of using homemade fresh punjabi chhole masala powder, you can substitute ready-made chhole masala powder (about 1 teaspoon) in this recipe.
- To make thick or thin gravy, change the amount of water in step 10 accordingly.
- Any type of legume, including rajma, moong beans, and lobia beans, can be prepared with the same gravy.
- Chickpeas should be soaked overnight, but if you don’t have time, soak them in hot water for three to four hours.