CHANA MASALA (Chole Masala)

DINNERS | February 8, 2016 | By

Authentic chana masala

Bay leaves, cumin seeds, fennel seeds and star anise.

 

Authentic chana masala

Authentic chana masala

I use my own homemade chana masala spice mix, but the store bought works perfectly fine.

 

Authentic chana masala

Add the tomatoes, 1/2 cup of water and kashmiri red chili powder to your taste if you are using. I used 1 tbsp because I like it quite spicy.

 

Authentic chana masala

Authentic chana masala

Add the overnight soaked chickpeas, 1 1/2 cups of water and pressure cook for about 18-20 minutes. I have a WMF pressure cooker and cooked it for 20 minutes (I believe that to be 7-8 whistles with an Indian pressure cooker). Let it depressurize naturally before opening the pressure cooker. Add the garam masala, give it a good stir and let it set for 5 minutes. 

 

Authentic chana masala

Serve your authentic Chana Masala (Chole Masala) with finely chopped cilantro leaves, bahtura or naan bread, basmati rice and a sweet chutney. 

 

CHANA MASALA (CHOLE MASALA)
Serves 8
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Prep Time
12 hr
Cook Time
45 min
Total Time
12 hr 45 min
Prep Time
12 hr
Cook Time
45 min
Total Time
12 hr 45 min
Ingredients
  1. 2 cups dry chickpeas, soaked overnight in water
  2. 2 cups (300 g) finely chopped onions
  3. 6-7 medium ripe tomatoes, finely chopped
  4. 2 tbsp ginger garlic paste
  5. 2 tsp cumin seeds
  6. 1 tsp fennel seeds
  7. 2 large bay leaves
  8. 1 piece star anise
  9. Pinch of hing
  10. 2 tbsp chana masala spice mix
  11. 1,5 tsp garam masala
  12. 1/2 tsp amchur powder
  13. 2 tsp salt, or to taste
  14. Vegetable oil
  15. Cilantro leaves for garnishing
  16. Kashmiri red chili powder to your taste (optional, but recommended for colour)
Instructions
  1. Heat 1/2 cup vegetable oil directly in your pressure cooker.
  2. When the oil is hot add the bay leaves, cumin seeds, fennel seeds and star anise. When the seeds start to crackle add the onions. Stir-fry on medium to high heat for 5-10 minutes until the onions are soft and almost caramelized.
  3. Add the ginger garlic paste and stir-fry on high heat for a couple of minutes until the raw flavour is gone.
  4. Now it's time to add the chana masala spice mix and the amchur powder, stir-fry for a minute or so.
  5. Add the tomatoes, 1/2 cup of water and red chili powder to your taste if you are using. I used 1 tbsp because I like it quite spicy. Let it simmer on medium heat for about 10 minutes until the tomatoes are cooked and the oil starts to separate.
  6. Add the overnight soaked chickpeas, 1 1/2 cups of water and pressure cook for about 18-20 minutes. I have a WMF pressure cooker and cooked it for 20 minutes (I believe that to be 7-8 whistles with an Indian pressure cooker). Let the pressure cooker let out the pressure naturally before you open it. Add the garam masala, give it a good stir and let it set for 5 minutes.
  7. Serve your authentic Chana Masala (Chole Masala) with finely chopped cilantro leaves, bahtura or naan bread, basmati rice and a sweet chutney.
Notes
  1. This vegan curry is perfect for a large dinner party. You can of course double the recipe, but make sure to use enough water so it does not burn and you have to increase the pressure cooking time.
  2. Amchur, also called mango powder, is made from dried unripe green mangoes. This spice has a citrusy, fruity flavour.
  3. Use Indian bay leaves if you can find them, if not use regular bay leaves.
  4. The kashmiri red chili powder is not that spicy as many of the other chili powders. It also gives the curry a beautiful bright red colour.
  5. You can add some coconut milk or coconut cream to give the curry a more rounded, sweetened flavour.
  6. You can find my recipe here for Homemade Garam Masala
Adapted from Inspired by Madhuras Kitchen's recipe for Chole Masala
Adapted from Inspired by Madhuras Kitchen's recipe for Chole Masala
HolyNotCow! http://holynotcow.com/

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