|Chana Masala Recipe|
Chana Masala Recipe- As one of the most popular dishes in the world, both in and out of India and Pakistan, chana masala or chole masala, or chholay—chickpeas or Kabuli chana cooked in totally spicy flavor with lots of Indian spices and tea water.
This particular style of chana is actually a companion of Bhatura. This rich in masala dish is a lovable dish of all punjabi families with Bhatura. It is made spicy and served hot at many dhabas in Punjab. Kabuli Chana is made in a different way also, best suited with poori or rice and is called Kabuli chana or chole.
Ingredients-
Kabuli Chana- 2 cups
Onion- 2 medium pcs
Tomato-3 medium pcs
Green Chilly-2 pc
Ginger garlic paste-1 table spoon
Red chilly powder-1 tea spoon
Coriander powder- 1 tea spoon
Garam masala- 1 tea spoon
Cumin seeds-1 tea spoon
Chana masala powder-1 tea spoon
Tej patta-2 leaves
Tej masala(bari elaichi, loung, dal cheeni)-2 small pc each
Tea-2 table spoon
Salt-to taste
Method-
- Wash the chana in lots of water and Soak them overnight in almost 4 times water and a spoon of salt.
- Take tea in a cotton cloth and tie it to make tea bag/potli. This will add nice brown color to the chhole recipe.
- Next morning, heat a pressure cooker and put soaked chana with same water, cloves, black cardamom, tej patta and tea bag/potli. Let it cook for around 20-30 minutes at medium flame.
- Check the chana to be cooked by pressing it with fingers. If ready, remove the tea bag and squeeze with hands to get more color out of it.
- Put onion and green chilly in a blender to make smooth paste.
- Similarly grind tomato to form rough paste.
- Heat a deep pan and cook a spoon of oil. At low flame, add cumin seeds and cook till they crack. At this stage, add ginger garlic paste and cook until golden brown.
- Now add green chilly and onion paste and cook at low flame till it changes color to light brown.
- Add tomato paste and cook at high flame till it gets mixed in onion paste.
- Season the cooked paste with red chilly powder, coriander powder and garam masala. Mix well and cook at low flame for 5 minutes.
- Now add ready masala into the boiled chana and mix generously by mashing the chana with ladle. This gives a thick consistency.
- Cook for another 2-3 minutes at high flame and sprinkle chana masala.
- Close the flame and garnish with green chilly stems.
- Serve the dish hot with Bhaturas.
