Chickpeas cooked in scrumptious gravy which bursts with flavors of spices and has the hint of garlic and ginger and wears a gorgeous dark color is chana masala. The quick chana masala recipe uses chana masala powder which gives it most of the flavor and maintains the ease of cooking. It is a fuss-free and simple chana masala recipe which doesn’t compromise on the taste and flavors.
You can use any chickpeas (chole) of your choice. Little baking soda (I have used Eno, instead) is added to cook chickpeas properly. And soda in the combination of tea works great and gives such perfectly cooked chickpeas. Indispensable for this one-pot chana masala is a good chana masala powder. You can use the store bought chana masala powder but I always use homemade. For this recipe, I use Punjabi Chana Masala Powder, recipe link in the ingredients section. However, you may opt for easy chana masala recipe (recipe here). Although chana masala powder is used, for some extra punch few spices are also added.
You got to try the best chana masala recipe. Believe me, it gives such tempting chole that you will fall in love with it. Find its recipe here. Likewise, you may also like restaurant style chana masala recipe. The recipe is here.
1. Heat 3 tbsp oil. Add whole spices i.e. 1 black cardamom (Badi elaichi), 3-4 cloves (laung), and 1” piece of cinnamon (dal chini). Cook till aromatic
2. Time to add 2 pureed onions (basically I had put the onions in the grinder jar and ground them). Now it is time to cook these onions
3. Cook on low to medium flame till onions become brown.
4. There is an interesting concept in Indian cooking. “Tala Lagana” which means the gravy should stick to the base of the pan during the cooking process. It gives a great taste to the dish. Let it cook on low flame till the gravy sticks to the pan.
5. Add in little water and cook well.
6. Time to spice up the easy chana masala. Add in 2 tbsp chana masala powder, 1 tsp coriander powder, 1 tsp dry pomegranate (anaardana) powder and 1 tsp red chili powder. Cook for 1 minute.
7. Add in 1 tbsp ginger garlic paste. Cook for a minute.
8. Time for tomatoes! Add 3 pureed tomatoes. Also, add in 2-3 green chilies.
9. Cook till the oil oozes.
10. Add in 1 cup soaked chickpeas (chole).
11. Meanwhile, heat 1 cup water and brew 2 tsp tea leaves for 2 minutes.
12. Strain and add to the chana masala in progress.
13. Add in salt to taste and a big pinch of baking soda or fruit salt (I used Eno.)
14. Time to cook chickpeas and for that we need water. Add water, just as much is needed to cover the chickpeas. Do not add excess water.
15. Cook chana masala for 12-15 minutes on low flame after 1 whistle on high flame. Let the pressure release. Open the cooker and check for the doneness. Check the seasoning and consistency. Adjust the same if required.
16. Garnish with fresh coriander leaves. Bon appétit.
PREP TIME 10 minutes + 8-10 hours soaking time
COOK TIME 30 minutes
TOTAL TIME 10 hours + 40 minutes
1. Heat 3 tbsp oil. Add whole spices i.e. 1 black cardamom (badi elaichi), 3-4 cloves (laung), and 1” piece of cinnamon (dal chini). Cook till aromatic.
2. Time to add 2 pureed onions (basically I had put the onions in the grinder jar and ground them). Now it is time to cook these onions.
3. Cook on low to medium flame till onions become brown.
4. There is an interesting concept in Indian cooking. “Tala Lagana” which means the gravy should stick to the base of the pan during the cooking process. It gives a great taste to the dish. Let it cook on low flame till the gravy sticks to the pan.
5. Add in little water and cook well.
6. Time to spice up the easy chana masala. Add in 2 tbsp chana masala powder, 1 tsp coriander powder, 1 tsp dry pomegranate (anaardana) powder and 1 tsp red chili powder. Cook for 1 minute.
7. Add in 1 tbsp ginger garlic paste. Cook for a minute.
8. Time for tomatoes! Add 3 pureed tomatoes. Also, add in 2-3 green chilies. Cook till the oil oozes.
9. Add in 1 cup soaked chickpeas (chole).
10. Meanwhile, heat 1 cup water and brew 2 tsp tea leaves for 2 minutes.
11. Strain and add to the chana masala in progress.
12. Add in salt to taste and a big pinch of baking soda or fruit salt (I used Eno.)
13. Time to cook chickpeas and for that we need water. Add water, just as much is needed to cover the chickpeas. Do not add excess water.
14. Cook chana masala for 12-15 minutes on low flame after 1 whistle on high flame. Let the pressure release. Open the cooker and check for the doneness. Check the seasoning and consistency. Adjust the same if required.
15. Garnish with fresh coriander leaves. Bon appétit.
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