Chole Chana Masala Recipe | How to Make Chole Chana Masala by Manjula

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

ginger

🥗Healthier: fresh ginger

💰Cheaper: ground ginger

Ground ginger is more affordable but less fresh.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers are milder and cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley is a healthier herb, while spinach can add a different texture.

Open and wash the can of garbanzo beans.

Heat 3 tablespoons of oil in a pan over medium-high heat.

Test the oil by adding a couple of cumin seeds; they should roast immediately.

Add a pinch of hing and 1 teaspoon of cumin seeds to the hot oil.

Add 1 teaspoon of besan and roast for a few seconds until it turns golden brown.

Add the tomato puree made from 1 large tomato to the pan.

Stir in 1 tablespoon of ginger paste and 1 tablespoon of finely chopped green chilies.

Mix in 1/2 teaspoon of turmeric, 1/2 teaspoon of chili powder, and 3 tablespoons of coriander powder.

Stir the mixture for a couple of minutes until it reduces by about half and the tomatoes start leaving the oil.

Add the garbanzo beans to the pan and mix well.

Stir in 1 teaspoon of salt, adjusting to taste.

Pour in 1/2 cup of water and let the mixture simmer for about 10 minutes.

After 10 minutes, press some of the peas partially to thicken the mixture.

Add 1/4 teaspoon of garam masala and mix well.

Garnish with sliced tomatoes and cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level: