Super EASY Chana Masala Recipe | Chole Masala Recipe

chickpeas

🥗Healthier: black beans

💰Cheaper: split peas

Black beans provide a similar texture and flavor, while split peas are often less expensive.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can be tailored for health and cost.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat, while bell peppers are milder and more affordable.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers unique flavor and health benefits.

Soak 250 grams of dried chickpeas in water for about 12 hours with 1/2 teaspoon of soda bicarbonate.

Drain the chickpeas and add them to a pressure cooker with 3-4 cups of water and 1 teaspoon of salt.

Close the pressure cooker, turn the heat to medium, and cook for 4 minutes after the first whistle.

Once cooked, separate the chickpeas from the water and mash about 2 tablespoons of them to use later.

Heat a pot on medium heat and add 1/2 cup of vegetable oil.

Add 2 green cardamoms, 2 black cardamoms, 4 cloves, 1.5 inch stick of cinnamon, 1 mace, and 1 bay leaf to the oil and sauté until aromatic.

Add 2 medium-sized chopped onions and 1 teaspoon of salt to the pot, sautéing until the onions turn golden brown.

Add 1 teaspoon of ginger paste and 1/2 tablespoon of garlic paste, continuing to sauté until the raw flavor is gone and the onions are golden brown.

Incorporate 2 pureed tomatoes and sauté until the oil begins to separate from the mixture.

Lower the heat and add 1/2 tablespoon of kashmiri chili powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of black pepper, 1/2 teaspoon of mustard powder, 1/4 teaspoon of asafetida, 1 teaspoon of pomegranate powder, 1/2 teaspoon of fennel seeds, 1/2 teaspoon of caraway seeds, and 1 teaspoon of dried mango powder, sautéing to combine.

Add the cooked chickpeas and stir to mix with the spices.

Pour in 1.5 cups of the water used to cook the chickpeas and an additional 1 cup of plain water, stirring to combine.

Increase the heat to medium and cover the pot, allowing it to come to a bubble.

Once bubbling, add 1 tablespoon of tamarind pulp, 1/2 teaspoon of garam masala, 1/2 teaspoon of dried fenugreek leaves, 1/4 teaspoon of salt, and 1 teaspoon of sugar (optional), mixing well.

Stir in the mashed chickpeas to thicken the gravy and simmer for about 5 minutes until the oil rises to the top.

Prepare a tadka by heating 2 tablespoons of ghee in a pot and adding 1/2 teaspoon of cumin seeds, 1 inch stick of slivered ginger, 2 finely diced cloves of garlic, and 2 green chilies, sautéing briefly.

Add 1 teaspoon of kashmiri chili powder to the hot ghee and mix well before pouring it over the chana masala.

Garnish with freshly chopped cilantro and serve with lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary