How to Make Chana Masala (Chickpea Curry)
Chana masala is an irresistibly tasty chickpea curry that can be enjoyed with rice, puri or naan. Full of spices that can range from mild to spicy heat levels for optimal enjoyment, Chana masala provides something deliciously hearty for all palates!
Soak 1 cup of dried chickpeas (chole) overnight or for eight hours in cold water until ready to drain and rinse well before placing them into a pressure cooker with 1/4 teaspoon baking soda added and enough water. Cook at 6 whistles.
How to make chana masala
Chana Masala (Chickpea Curry) is an easy Indian and Pakistani recipe, consisting of simmering chickpeas in an appetizing tomato onion sauce spiced with simple herbs. This one-pot dinner is vegan-friendly and gluten-free; plus its freezer friendliness makes this ideal for busy weeknight meals when time is of the essence!
A key factor to creating an outstanding chole masala dish lies in creating its gravy base first. Sauteing onions, tomatoes, spices and water until aromatic. Next step should include thickening it until desired thickness – adding spice powders or fenugreek leaves will complete the flavor profile before mixing in cooked chickpeas and spice powders for flavor enhancement – typically chana masala is served over plain or jeera rice but variations include coconut milk or yogurt-based recipes!
If using canned chickpeas, drain and rinse before mixing with other ingredients. Fresh or boiled chickpeas may also be used. Chole masala tends to be mildly spicy; for an increased kick you could increase spice powder use or eliminate fenugreek leaves altogether from this recipe.
Add an extra flavorful punch to your chole by stirring in a pinch of baking soda while the onions are browning – this helps them caramelize faster and creates richer, deeper flavors. Cooking them in ghee or clarified butter (see recipe notes) also adds depth.
Make this quick, delicious chickpea masala tonight for a hearty budget-friendly meal that won’t break the bank! Vegan, gluten-free and packed with protein. Serve it up over naan or rice to create an ideal takeout alternative – or serve alongside some as is as an amazing budget meal alternative. Get cooking!
How to make chole masala
No matter your taste or mood, this easy Indian takeout or home dinner recipe will sure to please. Simple to prepare and delicious, make a large batch and freeze some for later!
Chole masala is an iconic Indian dish composed of chickpeas combined with coriander, turmeric, cumin and garam masala spices, traditionally served alongside naan bread or rice. For an added layer of flavor and texture this recipe incorporates homemade ginger-garlic paste which adds depth and richness to its final product.
For optimal results, always opt for fresh, premium ingredients – this will guarantee delicious tastes as well as beautiful aesthetics in your dish! Additionally, red chilles may make an attractive alternative.
Chole masala is also an effective way to use up any leftover boiled chickpeas you might have lying around, simply be sure to rinse and drain before adding them to the mixture in a pan with the chole masala and simmering it until everything becomes hot and creamy!
Before serving, top the chole masala with some chopped cilantro and serve it alongside naan or rice, or even serve it alongside some steamed vegetables such as carrots or cucumbers for an irresistibly delicious family dinner! Your guests are sure to be delighted!
To create the chole masala, heat 1 tablespoon of ghee or oil in a kadai and combine three pods of cardamom, 1 bay leaf and 1/2 teaspoon of cumin over medium-low heat until aromatic spices have emerged. Stirring occasionally as you go along is key.
Add 2 cups of tamarind pulp and the tomato puree, stirring often for 30 minutes on medium-low heat, until mixture thickens up sufficiently to be stirred occasionally. You may add additional water if necessary.
At this stage, you can customize the amount of salt and spice according to your personal taste. For an easier gravy experience, combine onion tomato mixture into a fine puree before stirring back in.
Add the soaked chickpeas, stir to combine, and let simmer for 10 to 15 minutes, until creamy and warm. If serving this with naan, drizzle melted ghee over it before scattering crushed roasted cumin seeds over it as an optional garnish. Alternatively, you may wish to add amchur powder or kasuri methi (for added flair).
How to make chola
Chickpeas (channa) combine with aromatic spices in this traditional Indian and Pakistani recipe for an irresistibly flavorful curry dish, perfect for any weeknight dinner that’s naturally vegan and gluten-free! This easy chole masala recipe also makes an easy weeknight dinner solution!
There are multiple methods for making classic Indian curry dish, but this method provides quick and straightforward results with minimum cleanup required. Simply mix pantry ingredients in one pot before simmering over time until finished; your vibrant, flavorful curry should soon become a weekly treat!
As your first step, prepare the soaked chickpeas. If using canned chickpeas, drain and rinse well, while for dried ones soak overnight in enough water to cover them. Transfer these chickpeas to a large pot with enough water covering them by about an inch, add the chopped chiles and bay leaves, bring to a boil before turning down to low and simmering for approximately one hour until your chickpeas have become tender.
Once the chickpeas are cooked, turn off the heat and drain off any extra liquid. Save this for later if desired and feel free to use either fresh or frozen chickpeas if preferred. Alternatively, using a pressure cooker may speed up this process even more quickly.
To achieve optimal flavor when working with dried chickpeas, it is recommended that they are pre-soaked for at least 8 hours prior to adding them into chole masala recipes. This will soften them and enable quicker cooking times when making the dish itself. Some experts even suggest adding baking soda into the water as this hastens their cooking time even further.
Once your chickpeas are cooked, add all the spices and stir. If you have a spice grinder available to you, use it to grind all of the whole spices into powder for enhanced fragrance and flavor. Otherwise, dry roast your spices on medium heat until fragrant and light golden in color for another option.
How to make chhole
Chana masala (also referred to as chole or chholay) is one of the most beloved vegetarian dishes in India & Pakistan, boasting great popularity with vegetarians alike. Easy and inexpensive to make, it makes an excellent weeknight meal option. While its variations exist, its characteristic spicy, tangy, flavorful taste usually remains unchanged; making chana masala an ideal comfort food when needed!
There are various approaches to making chole, depending on your time available and personal taste preferences. While some recipes call for soaking and cooking chickpeas from scratch, others use canned chole; and still others call for using black chickpeas (kala chana) which provides a healthier alternative. Although store bought chole is perfectly acceptable, homemade is preferable due to more authentic flavor as you have greater control over ingredients used.
Below I have included some tips and suggestions to help you make delicious chole. Soaking chickpeas overnight will soften them and produce better texture when used in this recipe, while adding baking soda will allow them to cook more easily, which is especially important if using old or overcooked beans.
After you have soaked and cooked the chickpeas, it’s time to create the sauce. Combine tomato paste, turmeric, sambar powder and garam masala in a pot, mixing until everything is evenly dispersed before stirring in sour cream and finally stirring in your chickpeas soaked and drained along with any fenugreek leaves (for simmering for five minutes).
This chole makes an unforgettable meal when served over rice, but it also goes perfectly with Indian breads like naan, roti, and poori. Add cucumber raita for an added touch and enjoy right away or store in an airtight container in your fridge for up to four days for later enjoyment!
