Channa masala

In the mood for Chana kulcha? This instance try and make them at home using this amazing recipe. With such a popular and crowd pleasing recipe at your hands you will ever have to go out to enjoy this dish.




What is Chana Masala ?

Chana Masala, is a dish from the Indian cuisine, also referred to as chane, chole masala, chhole masala, chole, or cholay. The main ingredient is a kind of chana or kala chana, which is half as thick as conventional chickpeas and has a rougher texture even after cooking.

Chole is the name for the larger, lighter-colored chickpea that is usually seen in India's western areas. These are known as kabuli chana in Hindi. Chana Masala has a little dryness and spice flavour, as well as a sour citrus fragrance. Both varieties are frequently accessible as street food and snacks throughout the Indian subcontinent, with chole frequently playing the role of chana in most eateries.


How to make Chana Masala 

  1. In a presta pressure cooker, add unsoaked chana with 5 cups of water, add unopened tea bags to it and some mace flowers with a few drops of oil and stir it together. Cover and cook the chan on level 2 for 1 hr.  
  2. Release the pressure when the time is up, take off the lid and mash the chana lightly and set them aside.  
  3. In  a trivantage kadai add some ghee, chopped ginger garlic, chopped onions. Saute the onions till they are browned. Add slit green chillies and cubed tomatoes to the kadai and mix them well.  
  4. Season the masala with salt and add all the dry spice powders into it. Add some water into the kadai and mix. Add the cooked chana to the kadai and mix them together with some more water. 
  5. Finish the dish off with some yellow butter and chopped coriander and serve it hot in a bowl with some more coriander and ginger juliennes. 

Expert Tips

  1. If the chana is presoaked, pressure cook them for only 40 minutes.
  2. Do not add the tomatoes before the onions are browned.
  3. Adding the water prevents the spices from burning.


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