One of the most popular dishes in both India and Pakistan, channa masala (or also known as chana masala, chole masala, or cholay) This chickpeas curry is cooked in a spicy onion and tomato-based sauce. The curry is simmered long enough to infuse all the flavours and turns to rich colour.
It differs from Lahori Chanay which is made without onions and tomatoes. And different cooking process gives it a completely different taste and flavour
Its Gluten free and Vegan and perfect option for a meatless meal or a vegetarian side to any dinner.
Spices For Chana Masala
The flavour of this chickpea comes from spices. They are basic spices, all you need is right quantity.
Red Chilli, Crushed Red Chilli and Cracked Black pepper – This seems to be a lot of chilli but its essential to use all of these. If you prefer less spicy you can reduce the quantity but do add all as each has its own distinctive taste.
Apart from this you need Turmeric, Coriander powder and Garam masala
Canned or Raw Chickpeas ?
This recipe can be either made by using canned chickpeas or raw ones. Using canned chickpeas doesn’t alter the taste in any way. They are the best option if you are looking at making the chana masala quickly.
If you are using raw chickpeas, soak them overnight which means around 8-9 hrs. And boil them until they are fully cooked. You can add a quarter spoon of bicarb (baking) Soda, this helps to tenderise the chickpeas easily.
How To Make Chana Masala
The process begins with making sauce (gravy base) using onion, garlic, ginger and tomatoes along with all the spices. Add chickpeas and water. Allow it to simmer on low heat until chickpeas are infused with flavour from the sauce.
Watch How to Make it
Freezing and Making Ahead
Chana Masala is a great curry to freeze. Thaw it slightly and reheat in a pot. The curry thickens up when stored in fridge or frozen. Adjust the consistency by adding a little water.
You can also boil the chickpeas and freeze them. Thaw them and follow the recipe.
How to Serve Chana Masala
Traditionally chana masala is served with poori ( deep Fried Flat bread) or naan and even paratha. You can also eat it with steamed rice or Pea Pulao. Add some fresh salad on side or even just thinly sliced onion drizzled with lemon juice and salt is great.
OTHER VEGAN & VEGETARIAN RECIPES TO TRY
Lahori Chanay
Daal (Lentil Curry)
Palak Paneer
Chana Masala
Ingredients
- 800 g Chickpeas See Notes
- 1 Large Chopped Onion
- 1 Large Tomatoe (pureed) See Notes
- 1 tsp Garlic paste
- 1 tsp Ginger Paste
- 2 Medium Green Chillies Chopped
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Seeds
- ½ tsp Turmeric Powder
- 1 tsp Crushed Red Chilli See Notes
- 1 whole Bay leaves
- 1 tsp Garam Masala
- ¼ tsp Cracked Black Pepper
- 1½ tsp Salt
- ¼ cup Oil
- Chopped Coriander/Cilantro
Instructions
- In a pot heat oil and add bay leaf along with cumin seeds. Temper them for half a minute.
- Add chopped onions and fry until translucent. Add garlic and ginger and fry for a minute.
- Add red chilli powder, coriander powder, crushed red chilli and turmeric. If spices are sticking to bottom of pan add table spoon of water.
- Add pureed tomatoes and stir in. Cook until oil starts to separate. Add ¼ cup of water and cover the pot. Simmer the sauce for 10 minutes.
- Add chickpeas and mix. pour ½ cup of water or just enough to cover the chickpeas. Add salt, cracked pepper and garam masala.
- Cover and cook on medium low heat for 15 -20 mins.
- At this stage, the gravy would have thickened. Gently mash some chickpeas with laddle.
- Garnish with coriander/cilantro and serve with naan or rice.
Notes
- You can use raw chickpeas or canned ones.
- If you are using raw chickpeas, they need to be soaked overnight which means around 8-9 hrs. They are then boiled until fully cooked through. You can add a quarter spoon of bicarb (baking) Soda, this helps to tenderise the chickpeas easily.
- Fresh tomatoes can be pureed in food processor or canned tomatoes can also be used.
- If you want to make it less spicy, reduce the quantity of each type chilli. But don’t omit any one it as they all have an individual taste that contributes to
