Chana Masala / Chole is a kind of curried vegetarian dish made from chickpeas which are usually had with bhature (Updated with a new photo and video.). Chole may be referred to as Punjabi Chole Masala or Chana Masala as it is made from white Chana, a large variety of light-colored chickpeas, and flavored with spicy masala seasonings. Variations of Chole may also be referred to as Kadala Curry or Chana Chaat.
This recipe I learned from one of my North Indian friends Reshma Touhid. I usually make potato masala for poori. But my daughter loves this along with Poori. I made this yesterday and would like to share this easy recipe with you all. This can be had with Roti and Bhature too.
Following should be taken care while cooking Chana Masala :
- Soak chickpeas overnight, in order to cook fast.
- If you forgot to soak, dry roast the chickpeas and soak it in hot water for at least 4-5 hours.
- Or else nowadays we get cooked ones in the tin. Wash and rinse it thoroughly before using it.
Enjoy the video of chana masala. Subscribe for more videos.
- 1 Cup Chana white
- 1 Onion
- 1 Tomato
- 1/4 tsp Turmeric powder
- 1 tsp Chili powder
- 2 tsp Coriander powder
- 1 tsp Pepper powder
- 1 tsp Garam Masala
- 1 tbsp Ginger Garlic Paste
- 1 tsp Mango powder
- 1 tbsp Coriander leaves finely chopped
- 1 tsp Jeera/seeragam
- 2 tbsp oil
- salt to taste
- Soak chana overnight. Finely chop onion and tomato. Wash chickpeas thoroughly, place it in a cooker, add little salt and water till it is immersed and pressure cook for 5-6 whistles in medium flame. Once pressure releases open the lid. If you press a chickpea it should easily get mashed.
- Heat a Kadai with a medium flame and add oil to it. Now add jeera let it crackle. Then add onion and saute until translucent. Add ginger garlic paste and saute till raw smell goes.
- Now add tomato, saute till tomato becomes mushy. Then add turmeric powder, chili powder, coriander powder, pepper powder and saute well until all combined.
- Now transfer the sauteed ingredients to the cooker containing cooked chana. Add required salt and pressure cook again in medium flame for 2 whistles. Once done let it cool. Open the lid, mash 1/4th of Chana to thicken the sauce, add mango powder and coriander leaves and simmer for few more minutes. Chana masala is ready to relish.
- Soak chickpeas overnight, if you forgot, dry roast chickpeas add hot water and soak for at least 4-5 hours.
- You can even add 2 bay leaf, 1-inch cinnamon stick, 2 cloves along with jeera while sauteeing for added flavour.
- Further, you can add one slit green chili to onion while sauteeing.
- Do not skip mango powder, as this gives nice color and tangy taste to the recipe.
Delicious Chana Masala / Chole is ready to relish with Poori, Roti, and Bhature. Serve along with chopped onions and squeeze 1/2 lemon.
Hi, how to cook this recipe in mealthy Multi pot ?
Hi, you need to follow the same recipe and steps in Mealthy Multipot. Saute everything on SAUTE mode. Then select PRESSURE COOK mode on HIGH for 25 mins and Natural pressure release. At last, after opening the lid add mango powder. You need to use soaked chana. I hope this helps you.