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Chana Masala or Chhole is a popular North-Indian spicy stew made with chickpeas and aromatic spices in a onion tomato base gravy. It is served along with roti, bhature, poori or naan and rice.
This is a very easy recipe which you can make in less than 15 minutes. All you need is soaked chana along with onion tomatoes and some aromatic spices. I have added a secret ingredient to this recipe. Anardana powder(pomegranate seeds powder)> This adds a nice tangy flavor to the dish. Anardana powder is available in any Indian store near you, but if you are unable to find it, substitute with equal amounts of amchoor (dry mango powder)
The best part about this recipe is this recipe is vegatarian as well as vegan friendly. It is completely plant- based so people who prefer eating a plant based diet can easily enjoy it. This is such a recipe that if you serve it with homemade parathas or steaming hot rice and your family and friends will load you up with praises.
I vividly recall a trip to Disney World in Florida where, amidst the excitement, I found myself craving some home-cooked Indian comfort food especially Chana Masala. A quick search led us to an Indian restaurant in Orlando where we indulged in a hearty plate of Chana Masala. The happiness you get from that first bite… Oh.. its beyond words to describe it. It was then that I knew I had to share my own recipe with you.
So, here it is – a straightforward guide to recreating that unforgettable flavor at home.
Ingredients
Chana (chickpeas), oil, cumin seeds, hing(asafoetida), onion, garlic, ginger, tomato, green chili, coriander leaves with stems, coriander powder, cumin powder, turmeric powder, Everest Chhole Masala, Garam Masala, Anardana powder(pomegranate powder), red chili powder, Kashmiri red chili powder, sugar, salt fresh cilantro leaves for garnish, lemon wedges for serving.
Recipe Instructions
Preparation:
- In a grinder, grind together onion, ginger, garlic, coriander leaves with stems, green chilies in a smooth paste. Keep it aside.
For making Chana Masala:
- Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them splutter. Add hing and fry till it turns aromatic.
- Next, add onion- green chili- ginger-garlic paste and cook till it turns brown and raw smell disappears.
- Add tomatoes and let them cook for a minute.
- Now, add ground coriander, cumin powder, turmeric powder, garam masala, Everest Chhole Masala, Kashmiri red chili powder, and red chili powder. Cook the spices for a couple of minutes to enhance their flavors.
- Add the drained chickpeas to the cooker along with salt. Stir well to coat the chickpeas with the spice mixture.
- Pour in about 1 to 1.5 cups of water to create a gravy consistency, and cover the lid of the cooker. Cook for 4-5 whistles( depending on your cooker capacity)
- Release the pressure and open the lid. Add sugar and anardana powder for that extra zing. If you prefer a thicker gravy, you can mash some of the chickpeas with the back of a spoon.
- Once done, garnish with fresh cilantro leaves and serve hot with rice, naan, or roti.
Serving Suggestions
- Serve Chana Masala hot alongside steamed rice for a classic combination to make it in a wholesome meal
- Pair it with warm, fluffy naan bread or roti or paratha. Serve it alongside with yogurt and/or pickles.
- For a lighter meal, serve Chana Masala with quinoa or couscous to reduce the calories in the meal.
Tips and Tricks
- For a richer flavor, you can use ghee instead of oil.
- If you like it spicy, increase the amount of red chili powder or add extra green chilies.
- To save time, you can use canned chickpeas, but if you have the time, cooking dried chickpeas from scratch can yield even better results.
- Chana Masala tastes even better the next day, so don’t hesitate to make it ahead of time for a delicious meal with minimal effort.
Meal Prep Tips
- Prepare a large batch of Chana Masala and portion it into individual containers for easy grab-and-go lunches or dinners throughout the week.
- Cook the chickpeas in advance and store them in the refrigerator or freezer, so they’re ready to use whenever you want to make it quickly
- Make a double batch of the onion-tomato gravy and freeze it in smaller portions. When you’re ready to enjoy Chana Masala, simply thaw the gravy and add the cooked chickpeas and spices.
- Consider pre-chopping onions, garlic, and tomatoes to save time during the cooking process.
FAQs
Q: Can I use canned chickpeas instead of soaking?
A: Yes, you can use canned chickpeas for this recipe. However, make sure to wash the chickpeas thoroughly before adding it into the spices. Also, you can easily cook this recipe in a pan or a saucepan if you are using canned chickpeas as the chickpeas are already cooked..
Q: Can I use canned tomatoes instead of fresh ones?
A: Yes, you can substitute canned tomatoes if you don’t have fresh ones on hand. Use about 1 cup of canned tomatoes while grinding.
Q: Can I freeze Chana Masala?
A: Absolutely! Chana Masala freezes well. Just let it cool completely, transfer it to airtight containers, and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chana Masala | Chhole
Ingredients
For Preparation:
- 1 onion roughly chopped
- 4-5 cloves garlic minced
- 1 inch piece of ginger grated
- 1/4 cup coriander leaves with stems roughly chopped
- 1 green chili chopped
To make chana masala:
- 2 cups Chana or chickpeas, soaked
- 2 tablespoons oil
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Hing asafoetida
- 1 tomato finely chopped
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon Everest Chhole Masala
- 1 teaspoon Garam Masala
- 1 teaspoon Anardana powder pomegranate powder
- 1/2 teaspoon red chili powder adjust to taste
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon sugar
- Salt to taste
For garnish and serving:
- 1/4 cup Fresh cilantro leaves
- 2 Lemon wedges
Instructions
Preparation:
- In a grinder, grind together onion, ginger, garlic, coriander leaves with stems, green chilies in a smooth paste. Keep it aside.
To make Chana Masala:
- Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them splutter. Add Hing fry till it turns aromatic.
- Next, add onion tomato paste and cook till it turns brown and raw smell disappears.
- Add tomatoes and cook them for a minute.
- Now, add ground coriander, cumin powder, turmeric powder, garam masala, Everest Chhole Masala, red chili powder and Kashmiri red chili powder. Cook the spices for a couple of minutes to enhance their flavors.
- Add the drained chickpeas to the cooker along with salt. Stir well to coat the chickpeas with the spice mixture.
- Pour in about 1 to 1.5 cups of water to create a gravy consistency, and cover the lid of the cooker. Cook for 4-5 whistles( depending on your cooker capacity)
- Release the pressure and open the lid. Add sugar and anardana powder for that extra zing. If you prefer a thicker gravy, you can mash some of the chickpeas with the back of a spoon.
- Once done, garnish with fresh cilantro leaves and serve hot with rice, naan, or roti along with lemon wedges.
Notes
- Serve Chana Masala hot alongside steamed rice for a classic combination to make it in a wholesome meal
- Pair it with warm, fluffy naan bread or roti or paratha. Serve it alongside with yogurt and/or pickles.
- For a lighter meal, serve Chana Masala with quinoa or couscous to reduce the calories in the meal.
- For a richer flavor, you can use ghee instead of oil.
- If you like it spicy, increase the amount of red chili powder or add extra green chilies.
- To save time, you can use canned chickpeas, but if you have the time, cooking dried chickpeas from scratch can yield even better results.
- Chana Masala tastes even better the next day, so don’t hesitate to make it ahead of time for a delicious meal with minimal effort.
- Prepare a large batch of Chana Masala and portion it into individual containers for easy grab-and-go lunches or dinners throughout the week.
- Cook the chickpeas in advance and store them in the refrigerator or freezer, so they’re ready to use whenever you want to make it quickly
- Make a double batch of the onion-tomato gravy and freeze it in smaller portions. When you’re ready to enjoy Chana Masala, simply thaw the gravy and add the cooked chickpeas and spices.
- Consider pre-chopping onions, garlic, and tomatoes to save time during the cooking process.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.