What is Chana Masala ?
Chana masala, also known as chole masala, is a popular vegetarian dish from the Indian subcontinent, particularly in North Indian and Punjabi cuisine. It is made with chickpeas (also known as chana) cooked in a flavorful and aromatic spiced tomato-based gravy.
Ingredients:
The main ingredients used in Chana masala include:
Chickpeas (garbanzo beans):
Usually, dried chickpeas are soaked overnight and then cooked until tender. Canned chickpeas can also be used for a quicker preparation.
Onions and garlic:
Often used as a base for the gravy to add depth of flavor.
Tomatoes:
They form the base of the tangy and slightly sweet tomato gravy.
Spices:
A blend of spices is used to give chana masala its distinctive flavor. Common spices include coriander, cumin, turmeric, garam masala, and chili powder.
Fresh herbs:
Cilantro (coriander leaves) is often used for garnishing.
Cooking chana masala is a delightful and flavorful process, and it can be easily prepared at home with a few simple ingredients and spices. Here’s a step-by-step guide on how to cook chana masala:
How to make Chana Masala ?
Instructions:
1.Prepare Chickpeas (if using dried):
If using dried chickpeas, rinse them thoroughly and soak them in water overnight. Drain the soaked chickpeas, then cook them in fresh water until tender. This can take about 1 to 1.5 hours, depending on the chickpeas’ age and size. If using canned chickpeas, skip this step.
2. Saute Onions and Garlic:
In a large pan or pot, heat the cooking oil over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds. Then, add the finely chopped onions and sauté until they become golden brown.
3. Add Tomatoes and Ginger:
Add the minced garlic and grated ginger to the pan and sauté for a minute. Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
4. Add Spice Powders:
Add the ground coriander, ground cumin, turmeric, and chili powder to the pan. Mix well and cook the spices for a couple of minutes until they release their aroma.
5. Cook the Chickpeas:
Add the cooked or canned chickpeas to the pan and mix them with the tomato-spice mixture. Season with salt to taste. If using dried chickpeas, you may need to add some water to create the desired gravy consistency.
6. Simmer:
Lower the heat to a gentle simmer and let the chana masala cook for about 15-20 minutes. This allows the flavors to meld together, and the gravy thickens slightly.
7. Mash Some Chickpeas (Optional):
If you prefer a creamier texture, you can use the back of a spoon to mash some of the cooked chickpeas in the pan. This step adds thickness and creaminess to the gravy.
8. Finish with Garam Masala:
Sprinkle the garam masala over the chana masala and stir it in. Garam masala is a spice blend that adds a warm and aromatic touch to the dish.
9. Garnish and Serve:
Turn off the heat, and garnish the chana masala with fresh cilantro leaves. Serve it hot with steamed rice, naan bread, or chapatis (Indian flatbreads).
Chana masala is a delicious and satisfying vegetarian dish, rich in protein and flavors. It can be enjoyed as a main course or served as a side dish along with other Indian dishes. The combination of chickpeas and aromatic spices makes it a favorite among many, and it’s a popular choice in Indian restaurants and households around the world.
