Chana Masala (Chole Masala) is a spicy chick peas masala and can be made as mild or hot as you like. Its a famous north indian dish which can go very well with chappathi / Poori and even with white rice. Again, there are many variations in cooking channa masala and this is the one common method which we cook in our home. In this method we are cooking in a traditional way. We are soaking the Chana dal overnight. Also we are making the fresh chana masala instead of using the ready made masala. Using the fresh masala enhances the flavor and taste of the Chole Masala.
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Recipe Card to make Chana Masala
Channa Masala / Chole Masala / Kondai Kadalai Masala / Chana Masala
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
Servings: 4 people
Calories: 281kcal
Channa Masala (or Chana Masala / Chole Masala / Kondai Kadalai Masala) is one of the popular dish in India. The chickpeas cooked in spicy and tangy tomoto based gravy which goes very well with Roti / Batura or even with white rice.
Print Recipe
Ingredients
- 1 cup Chickpeas (Kondakadalai) 1 cup = 250 ml
- 1 nos Onion finely chopped
- 3 nos Tomato pureed
- 1½ teaspoon Salt adjust to your taste
- 1 teaspoon Red Chili Powder
- 2 nos Green Chili
- 1 tablespoon Ginger Garlic Paste
- ¼ teaspoon Turmeric Powder
- 1 inch Cinnamon Stick
- 2 nos Cardamom
- 3 nos Cloves
Ingredient for Chana Masala
For tempering
- 1 tablespoon Butter (or Cooking Oil)
- 1 teaspoon Cumin
Instructions
Cooking Chole
- Soak the Chole/Channa in water overnight.
- Next day, drain the water and add fresh water along with salt. In a small clean cloth add cinnamon, cloves and cardamom powder and tie the edges and put it along with chole and pressure cook it allowing for atleast 4 whishtles.
- If you get ready-boiled chickpeas which is rinsed in the colander in the market then you can use that as well and you can skip this step.
Prepare the Chole Masala
- Dry roast the ingredients (given under 'Ingredient for Chole Masala) til they are warm and cool down and grind it to a fine powder and set it aside
Cooking of Chole Masala
- Heat oil in a pan. Add Cumin Seeds and allow it to sputter. Add onion and saute till transparent.
- Add ginger-garlic paste and saute along with onions. Then, add tomato puree and stir well
- Add turmeric powder, red chilli powder, chole masala and salt and cover and cook the masala in low flame till the oil oozes out
- Add cooked chole and stir well. Again cover and cook in low flame 10 minutes. Finally garnish with coriander leaves
- Serve the mouth-watering Chole Masala along with Indian Bread!
Video
Notes
- There are many variations for making this. We can grind the onions and tomatoes along with green chilli, ginger and then we can do the seasoning and fry the ground paste and add the chick peas and prepare the masala
- If you need the color to be dark brown as served in the hotels, then you can add a tea bag while cooking the chick peas in pressure cooker
Nutritional Info
Nutrition Facts
Channa Masala / Chole Masala / Kondai Kadalai Masala / Chana Masala
Amount Per Serving (1 cup)
Calories 281
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2.1g13%
Polyunsaturated Fat 2.4g
Monounsaturated Fat 10g
Sodium 240mg10%
Potassium 379mg11%
Carbohydrates 29g10%
Fiber 7.6g32%
Sugar 6.9g8%
Protein 7.7g15%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to ake Chole Masala :
COOKING CHOLE
-
Soak the Chole/Channa in water overnight.
-
Next day, drain the water and add fresh water along with salt. In a small clean cloth add cinnamon, cloves and cardamom powder and tie the edges and put it along with chole and pressure cook it allowing for atleast 4 whishtles.
-
If you get ready-boiled chickpeas which is rinsed in the colander in the market then you can use that as well and you can skip this step.
PREPARE THE CHOLE MASALA
-
Dry roast the ingredients (given under 'Ingredient for Chole Masala) til they are warm and cool down and grind it to a fine powder and set it aside
COOKING OF CHOLE MASALA
-
Heat oil in a pan. Add Cumin Seeds and allow it to sputter.
-
Now add onion and saute till transparent.
-
With this add the ginger-garlic paste and saute along with onions. Then, add tomato puree and stir well
-
Along with the tomato puree, add turmeric powder, red chilli powder, chole masala and salt and cover and cook the masala in low flame till the oil oozes out
-
Now add cooked chole and stir well. Again cover and cook in low flame 10 minutes. Finally garnish with coriander leaves
-
Serve the mouth-watering Chole Masala along with Indian Bread!
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| Channa Masala / Chole Masala / Kondai Kadalai Masala |
Note:
- There are many variations for making this. We can grind the onions and tomatoes along with green chilli, ginger and then we can do the seasoning and fry the ground paste and add the chick peas and prepare the masala
- If you need the color to be dark brown as served in the hotels, then you can add a tea bag while cooking the chick peas in pressure cooker
