Chhole Masala | Chana Masala

Chhole masala is a popular North Indian dish made with chickpeas and authentic Indian spices. In the restaurant, it served with bhatura or puri but you can eat the chhole masala as a curry over rice or with any Indian bread.  So try this easy recipe of chhole masala.



INGREDIENTS: for 4-5 servings

Kabuli chana(chickpeas) .....  1  Cup
Water .............................  As needed
Oil ......................................... 4 Tbsp.
Tomato finely chopped ......  1½ Cup
Onion finely chopped ............. 1 Cup
Garlic paste ........................  1  Tbsp.
Ginger paste ..........................  1 tsp.
Cumin seeds ...................... ½ Tbsp.
Green chili paste ....................  1 tsp.
Turmeric powder………...…….Pinch
Red chili powder .....................  1 tsp.
Everest chhole masala ..... 1½ Tbsp.
Garam masala whole ..........  2 each
Salt .............................. As per taste
Sugar ...................................... 1 tsp.
Cashew powder ................... 2 Tbsp.
Butter ................................... 2 Tbsp.

FOR SERVINGS:

Onion slices ................. As needed
Lime wedges ................ As needed



DIRECTIONS:
  1. Soak Kabuli chana for 6 to 8 hours then pressure cook with salt and enough water for the 7-8 whistle or until it cooked properly. Take it out from heat and let it cool before opening pressure cooker.
  2. Separate water from Kabuli chana and keep both aside.
  3. Heat oil in a pan adds cumin seeds. When seeds crackle add whole garam masala ( clove, green cardamom, cinnamon stick, bay leaves) 2 piece each.
  4. Add finely chopped onions and sauté on a medium flame for 2 to 3 minutes, till the onions turn soft.
  5. Add ginger garlic paste, turmeric powder and sauté for minutes more.  Add chopped tomatoes, green chili paste, Everest chhole masala, red chili powder, salt and mix well.
  6. Let it cook on medium heat. When tomatoes cooked mash gravy with a potato masher.
  7. Now add water (earlier we separated from boiled Kabuli chana), mix well and cook on a medium flame for 3 to 4 minutes. Then add boiled Kabuli chana and mix well. ( Here you can add more water as per your need).
  8. Cook on medium heat till Kabuli chana absorb some water and turn into nice gravy kind consistency.
  9. Now add sugar, cashew powder, and butter into Chhole masala. Mix well and remove from the heat.
  10. Serve hot with onion slices and lime wedges.


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