Chana Masala

Chana Masala is tangy,spicy dry chole dish and perfect for lunch box.

Ingredients(2 servings)

  • For Chhole
    • White Chickpeas/chhole-1 cup
    • Salt-1/2 tsp
    • For muslin bag(bundle)-
      • Tea bag-1
      • Clove-2-3
      • Whole black cardamom-2-3
      •  Black papercorns-5-6
      • Bay leaf-1-2
      • Cinnamon stick-1
      • Pomegranate peel-1 piece(optional)
    • Tomato puree-1/2 cup
    • Onion-2  grated
    • Asafoetida/hing-1 pinch
    • Red chilli-1 tsp
    • Ginger and garlic paste-2 tsp
    • Garam masala-1/2 tsp
    • Chhole masala-1 tsp
    • Dry mango powder/ pomegranate powder-1/2 tsp
    • Whole clove-3-4
    • Whole black paper-3-4-
    • Bay leaf-1-2
    • Salt- to taste
    • Cashew nut powder-1tbs
    • Cooking oil-1 tbs
    • Ginger-4-5 Julienne for garnish
    • Onion 4-5 ring for garnish


Step 1 – Wash and soak chickpeas for 8to 10hours/overnight.

Step 2 – Wash chickpeas with fresh water and keep in pressure cooker add 1/2 tsp salt ,muslin bag , 4 cup water  close lid and give 6 to 7 whistles then keep in low flame for 2 to 3 minutes,remove from heat and cool it.

Step 3 – Heat nonstick pan add oil ,in  oil add cumin seeds,black paper,bay leaf,cloves then add grated onion fry until turns brown ,add ginger garlic paste  cook  until rawness gone,add all spices red chili powder chhole masala,mango powder ,gram masala,salt,then add tomato puree  mix it proper and cook 2 to 3 minutes until oil float on tomato then add chickpeas   (no water) mix it and cover it cook on low flame for 8 to 10 minutes .Garnish with fresh coriander leaves and onion.

Serve with roti/Punjabi Kulcha.



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