Chana Masala Recipe | Dhaba Style Easy Chole | ढाबे जैसा मसालेदार चना मसाला | Chef Sanjyot Keer
Recipe Information
Chana Masala
Cultural Context
Chana Masala, originating from the Indian subcontinent, is a beloved dish made primarily with chickpeas and a blend of spices. Traditionally served with rice or bread, it reflects the rich culinary heritage of India, where legumes are a staple. This dish is not only popular in India but has also gained global recognition, often found in Indian restaurants worldwide, celebrated for its hearty flavor and nutritional benefits.
chickpeas
🥗Healthier: lentils
💰Cheaper: canned beans
Lentils are lower in calories and quicker to cook.
garam masala
🥗Healthier: curry powder
💰Cheaper: mixed spices
Curry powder offers a similar flavor profile at a lower cost.
fresh ginger
🥗Healthier: ginger powder
💰Cheaper: ground ginger
Ground ginger is more accessible and has a longer shelf life.
fresh cilantro
🥗Healthier: parsley
💰Cheaper: dried herbs
Parsley can be a milder substitute for those who dislike cilantro.
Soak 250 gms of White Chickpeas in water for 7-8 hours or overnight.
Wash and soak the Chickpeas well, then discard the soaking water.
Add the soaked Chickpeas to a pressure cooker with 1 Bay Leaf, 1 Cinnamon Stick, 1 Black Cardamom, 3-4 Cloves, water (1 inch above the Chickpeas), Salt to taste, and 1 pinch of Baking Soda.
Pressure cook on high flame for 1 whistle, then reduce to medium-low and cook for 3-4 more whistles until soft.
Once cooked, remove the whole spices and set the Chickpeas aside.
In a mixer grinding jar, add 3 medium sized Onions and grind to a paste.
In another mixer grinding jar, add 3 Tomatoes, 2 inch Ginger, 2 Green Chilies, and 10-15 Garlic Cloves and grind to a paste.
In a pan, heat 2 tablespoons of Desi Ghee and 1 tablespoon of Oil.
Add 1 teaspoon of Cumin Seeds, 1 pinch of Carom Seeds, and 1/4 teaspoon of Asafoetida to the pan.
Add the Onion paste to the pan and roast on high flame until brown.
If the paste sticks, sprinkle some hot water to help it separate and brown.
Lower the flame and add 1/2 teaspoon of Turmeric Powder, 1 tablespoon of Kashmiri Red Chilli Powder, 2 tablespoons of Coriander Powder, 1 teaspoon of Cumin Seeds Powder, 1 teaspoon of Yellow Chilli Powder, 1 teaspoon of Mango Powder or Pomegranate Powder, and a pinch of Black Salt.
Add more hot water to roast the spices properly without burning them, until the Ghee separates from the mixture.
Add the Tomato paste to the pan along with Salt to taste and roast until the gravy thickens and Ghee separates again, about 10-15 minutes.
Add the boiled Chickpeas to the pan and stir well.
Cook for 7-8 minutes on high flame to thicken the Chana Masala, adjusting consistency with hot water as needed.
To thicken the gravy, press and smash some boiled Chickpeas.
Toast 1 tablespoon of Kasuri Methi in a separate pan, crush it, and add it to the Chana Masala along with 2 slices of Ginger.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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