Chana Masala

Today, I’m jotting down my chole or chana masala recipe. I’ve been fond of Haldiram’s chole bhature, but have always found it to be excessively oily. Here’s a healthy and less heavy recipe which can be tweaked to your preference for a sumptuous meal.

It can be paired with puri and Bhature when you’re hosting a party or simply feeling festive, or with chapati and jeera rice.

Serving size: 6

Ingredients:

1 cup chickpea (white chana)

1 onion

3 tomatoes

4-6 garlic cloves

Ginger

2 green chillies

2 bay leaves (tez patta)

Cumin (jeera)

Dried Red chilli

2 cardamom spuds (green elaichi)

2 cloves (laung)

4-5 black peppercorns

Tea leaves

Cinnamon stick (dal chini)

Salt

Red chilli powder

Turmeric powder

Coriander powder (dhaniya)

Chana masala (optional)

Garam masala

Oil

Ghee

Recipe:

Wash and drain chickpeas and then soak them overnight for 11-12 hours.

Transfer chickpeas along with the water it’s submerged in into the pressure cooker. Add a cup or two of water and season with salt.

Now comes the fun part which is entirely optional – masala potli. This gives a rich flavour to the dish and I love cooking with herbs. Take dried red chilli, clove, cinnamon, cardamom, peppercorns and tea leaves and wrap them in a muslin cloth. Secure it firmly with a knot and insert it in the pressure cooker.

Now, cook the chickpeas on high flame and post the first whistle, simmer it for 20 minutes.

In a large pot, add equal parts oil and ghee and allow to heat. Add bay leaves, cumin, green chillies, ginger and garlic and saute for half a minute.

Add onions and cook till they turn golden brown and reduce in size. Add masala – coriander, turmeric, red chilli powder and chana masala and mix it well.

Now add finely diced cut tomatoes or tomato puree (paste) to the pot and cook it till the masala glides smoothly without sticking to the utensil.

Mix chickpeas with the masala and top it with some freshly cut coriander leaves. Cover with a lid and simmer it for 10-20 minutes and give it a boil. Then, add garam masala and cook for another 2 minutes.