Chana Masala Recipe: Chana Masala, a delectable chickpea curry hailing from the vibrant Punjabi cuisine, has garnered popularity across India. This enticing and spicy curry is crafted from white chickpeas (kabuli chana), tomatoes, onions, and an array of quintessential Indian spices. Best savored with bhatura (deep-fried puffed Indian bread), it serves as an ideal evening snack or dinner delight. This recipe unfolds the step-by-step process, including a unique method of boiling chickpeas with tea powder for an enhanced color and the preparation of fresh chhole masala powder to impart a restaurant-style flavor.
Ingredients:
Chana Masala Recipe
- 1/2 cup White Chick Peas (garbanzo beans/kabuli chana)
- 1 teaspoon Tea Powder or Tea Leaves or (1-2 teabags)
- 2 Red Ripe Tomatoes, chopped
- 1 large Onion, finely chopped
- 1½ teaspoons Ginger-Garlic Paste
- 1 Green Chilli, finely chopped
- 1/2 teaspoon Red Chilli Powder
- 1/4 teaspoon Turmeric Powder
- 3 tablespoons Cooking Oil
- Salt to taste
- 2 tablespoons finely chopped Coriander Leaves
For Dry Masala:
- 1 small piece of Bay Leaf
- 1 Black Cardamom
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 4-5 Black Peppercorns
- 1 Dry Red Chilli
- 2 Cloves (lavang)
- 1-inch piece of Cinnamon
Directions:
Chana Masala Recipe
Step 1: Soaking Chickpeas
Soak white chickpeas in water overnight or for around 8-10 hours.
Step 2: Boiling Chickpeas
- Tie 1 teaspoon tea leaves in a plain muslin cloth or use tea bags to enhance color and flavor.
- Pressure cook soaked chickpeas with the tied tea leaves pouch, enough water, and salt.
- After 4-5 whistles, allow the pressure to release naturally. Remove the tea leaves pouch and drain excess water. Preserve the drained water for later use.
Step 3: Dry Masala Preparation
- Dry roast bay leaf, black cardamom, coriander seeds, cumin seeds, black peppercorns, dry red chilli, cloves, and cinnamon until aromatic.
- Grind them into a smooth dry Punjabi masala powder.
Step 4: Curry Preparation
- Mash 2 tablespoons of boiled chickpeas and grind them into a medium coarse paste.
- Grind tomatoes into a puree.
- Heat oil in a pan, sauté onions until light brown, add ginger-garlic paste and green chilli.
- Mix in tomato puree and cook until oil separates.
- Add turmeric powder, red chilli powder, and dry masala powder. Sauté for a minute.
- Introduce boiled chickpeas, mashed chickpeas, and 1 cup of preserved drained water. Mix well.
- Cook until the gravy thickens (approximately 4-5 minutes).
- Garnish with chopped coriander leaves.
Tips and Variations:
- If a pressure cooker is unavailable, a deep pan can be used to boil chickpeas, though it will take more time.
- Canned chickpeas can be used; skip steps 1 to 3. No need to boil canned chickpeas, and do not use drained canned water in the recipe.
- Ready-made chhole masala powder (around 1 teaspoon) can be used as a substitute for homemade Punjabi chhole masala powder.
- Adjust water in step 10 for desired gravy thickness.
- The same gravy can be used for other legumes like moong beans, lobia beans, rajma, etc.
- If short on time, soak chickpeas in hot water for 3-4 hours.
Taste: Spicy
Serving Ideas: Serve spicy Punjabi chole masala with bhatura or plain jeera paratha alongside onion tomato salad. It pairs well with jeera rice and masala papad for a wholesome meal.
Conclusion
With traditional techniques like tea-infused chickpeas and freshly ground masala, Chana Masala Recipe stands out as an authentic, versatile, and customizable Indian delicacy. From homemade masala to canned beans, embrace this cherished dish for a journey into rich, complex Indian flavors.
FAQs
About Chana Masala Recipe
What makes Chana Masala Recipe a popular dish in Indian cuisine?
Chana Masala Recipe has become ubiquitously popular across India due to its tantalizing combination of chickpeas, tomatoes, onions, and aromatic spices. With origins in Punjabi cuisine, this spicy and flavorful curry appeals to diverse palates and is often enjoyed with bhatura bread.
Why are tea leaves used when boiling chickpeas for Chana Masala?
A unique technique of boiling chickpeas with tea powder or leaves tied in a muslin cloth enhances both visual appeal and taste. The tea infuses the chickpeas with more depth and a distinctive flavor.
How does homemade Punjabi chhole masala powder distinguish this recipe?
The complex blend of whole spices like bay leaf, cardamom, coriander, cumin, peppercorns, chillies, cloves and cinnamon toasted and freshly ground gives the curry a robust, authentic restaurant-style flavor. This sets it apart from versions that use readymade powder.
Can canned chickpeas be used for convenience?
Yes, canned chickpeas can substitute soaked and boiled ones for time savings. Drain and rinse them well before use. Avoid adding the canned liquid to the curry.
What customizations can enhance the Chana Masala Recipe experience?
- Adjust gravy thickness by modifying water quantity
- Use readymade chhole masala powder for convenience
- Make the versatile curry with other beans like rajma, moong, etc.
- Reduce soaking time to 3-4 hours in hot water
