Introduction

 

I remember the first time I truly fell in love with Chana Masala. It was at a family gathering where my aunt from Chandigarh introduced us to her special Pudina Chole recipe. The burst of flavors was unforgettable, and since then, I've been experimenting with various Chana Masala recipes to recreate that magic. This recipe is one of those comforting versions that you can enjoy with a plate of hot rice and some freshly sliced onions.

 

This particular Easy Chana Masala Recipe has become a staple in my kitchen. The aroma of the spices as they blend with the chana takes me back to my childhood, where food was always about bringing the family together. Let’s dive into this delightful journey of making Chana Masala, a dish that's not only delicious but also rich in tradition and flavor.

 

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Recipe of Easy Chana Masala

 

Ingredients

 

For Cooking Chana:

• 200 gms Chickpea/Kabuli Chana (soaked overnight)

• 1 Bay Leaf

• 1 Black Cardamom

• ½ inch Cinnamon Stick

• 5 Cloves

• 2 Green Cardamoms

• 7-8 Black Peppercorns

• 1 tsp Salt

• Water (as required)

For Masala:

• 2 tbsp Oil

• 2 Bay Leaves

• 1 Black Cardamom

• 2 Green Cardamoms

• 5-6 Cloves

• 9-10 Black Peppercorns

• 1 tsp Jeera (Cumin Seeds)

• 3 Medium Onions (paste form)

• 2 tbsp Ginger & Garlic Paste

• 1 tsp Turmeric Powder

• 1 tsp Red Chili Powder

• 2 tsp Coriander Powder

• ½ tbsp Green Chili (chopped)

• 3 Medium Tomatoes (paste form)

• 2 tbsp Chana Masala

• 1 tbsp Coriander (chopped)

• Boiled Chana with Stock

• ½ tbsp Salt

For Tempering:

• 2 tsp Ghee

• ½ tsp Jeera (Cumin Seeds)

• ½ tsp Hing (Asafoetida)

• 1 tsp Red Chili Powder

• 1 tbsp Kasoori Methi (Dried Fenugreek Leaves)

 

 

Instructions

 

Step 1: Cook Chana

• Pressure Cook: Take the overnight soaked chana and place them in a pressure cooker. Add a bay leaf, cinnamon stick, black cardamom, cloves, green cardamom, peppercorns, and salt.

• Cook: Cook for 4-5 whistles. If the chana is not soaked well, cook for 7-8 whistles.

 

 

Step 2: Prepare Masala

• Heat Oil: Heat oil in a pan.

• Add Spices: Add bay leaves, black cardamom, green cardamom, cloves, black peppercorns, and whole cumin seeds.
• Cook Onion Paste: Once the spices start to crackle, add onion paste. Cook until the onion paste turns golden brown.
• Add Ginger-Garlic Paste: Add ginger-garlic paste and cook until aromatic.
• Add Dry Spices: Add turmeric, red chili powder, and coriander powder.
• Cook Tomato Puree: Add tomato purée and cook until the oil is released from the masala.
• Add Chana Masala: Add chana masala and mix well.

 

 

Step 3: Combine Chana and Masala

• Add Boiled Chana: Add the boiled chana along with the water from the pressure cooker.

• Cook: Cook and bring to a boil.

 

 

Step 4: Prepare Tempering

• Heat Ghee: Heat ghee in a pan.

• Add Cumin Seeds: Add whole cumin seeds and let them crackle.
• Add Asafoetida: Add asafoetida and turn off the heat.
• Add Chili Powder and Kasuri Methi: Add red chili powder and crushed kasuri methi.
• Pour Tempering: Pour this tempering over the hot chana masala.

 

Step 5: Serve

• Garnish and Serve: Pour the chana masala into a serving bowl. Garnish with chilies and onions. Serve hot with puris.

 

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About the Recipe

 

Chana Masala, also known as Chole Masala, is a beloved dish in Indian cuisine. This Easy Chana Masala Recipe is made with white chickpeas (Kabuli chana), which are soaked overnight and then cooked to perfection with a blend of aromatic spices. The dish is known for its rich and hearty flavors, making it a perfect comfort food. Originating from the northern regions of India, Chana Masala has many variations across different households, each adding their unique touch to the recipe.

 

One interesting fact about Chana Masala is its versatility. Whether you prefer it with a rich, thick gravy or a more soupy consistency, this dish can be easily adapted to your liking. The use of ingredients like black pepper, cloves, and bay leaves adds a depth of flavor that is truly irresistible. Additionally, the final touch of ghee tempering with asafoetida, cumin seeds, and Kashmiri red chili powder elevates the dish, giving it an authentic taste that is hard to beat.

 

 

Cooking Tips

 

1. Soak the Chickpeas Properly: Ensure that you soak the chickpeas overnight for the best texture. If you're short on time, you can soak them in warm water for at least 4-5 hours.
2. Use Fresh Spices: Freshly ground spices will enhance the flavor of your Chana Masala. Invest in good-quality spices for the best results.
3. Perfect the Tempering: The final tempering with ghee, asafoetida, cumin seeds, and red chili powder is crucial. It not only adds flavor but also gives the dish a beautiful color.
4. Adjust Consistency: Depending on your preference, you can adjust the consistency of the gravy by adding more or less water. For a thicker gravy, mash a few chickpeas.
5. Simmer Slowly: Allow the chickpeas to simmer slowly in the masala to absorb all the flavors. This makes the dish more flavorful and aromatic.

 

 

Pairing Guide

 

1. Rice: Chana Masala pairs wonderfully with steamed basmati rice or jeera rice. The combination is a classic comfort food.
2. Bread: Serve it with Indian breads like naan, roti, or puri for a fulfilling meal. The bread soaks up the delicious gravy perfectly.
3. Salad: A simple onion and cucumber salad with a dash of lemon complements the rich flavors of Chana Masala.
4. Pickle: Pair the dish with some tangy Indian pickle for an extra burst of flavor.
5. Yogurt: A side of plain yogurt or raita helps balance the spices and adds a refreshing element to the meal.

 

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Frequently Asked Questions about Easy Chana Masala Recipe

 

1. How long should I soak the chickpeas for Chana Masala?

   • It's best to soak the chickpeas overnight for about 8-10 hours. If you're in a hurry, soaking them in warm water for 4-5 hours works too.

2. Can I use canned chickpeas for this recipe?

   • Yes, you can use canned chickpeas. Make sure to rinse and drain them before use. The cooking time will be reduced since they are already cooked.

3. What can I use instead of Chana Masala spice mix?

   • If you don't have Chana Masala spice mix, you can use a combination of garam masala, cumin powder, and coriander powder as a substitute.

4. How do I thicken the gravy if it's too watery?

   • You can mash a few chickpeas with the back of a spoon and simmer for a few more minutes to thicken the gravy. Alternatively, reduce the amount of water used.

5. Is Chana Masala spicy?

   • The spiciness can be adjusted to your preference. If you prefer it mild, reduce the amount of chili powder and use mild green chilies.

6. Can I freeze Chana Masala?

   • Yes, Chana Masala freezes well. Allow it to cool completely before transferring to an airtight container. It can be stored in the freezer for up to 2 months.

7. What are some variations of Chana Masala?

   • You can add spinach (Palak Chana), potatoes (Aloo Chana), or even paneer to the Chana Masala for different variations.

8. How do I make Chana Masala without onion and garlic?

   • Skip the onion and garlic and increase the amount of tomatoes. Add a pinch of asafoetida (hing) to enhance the flavor.

9. Can I use black chickpeas (Kala Chana) instead of white chickpeas?

   • Yes, you can use black chickpeas. The cooking time might vary slightly, and the taste will be slightly different but still delicious.

10. What is the best way to reheat Chana Masala?

    • Reheat Chana Masala on the stovetop over low heat, adding a splash of water if needed. Stir occasionally until it's heated through.

 

This Easy Chana Masala Recipe is a delightful dish that's sure to become a favorite in your household. With its rich flavors and aromatic spices, it’s perfect for any meal of the day. Enjoy cooking and savor every bite!

 

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