Chole / Chickpea Curry ( North Indian Style) /Chana Masala

This is a north Indian (punjabi) style spicy curry prepared using chickpea.Chickpea is cooked in tomato gravy along with many spices in this recipe. Combination of spices used here are black salt,garam masala,dry mango powder etc really gives a special flavor, dark brown color and special taste to this dish. Chana Masala / Chole is usually served with puris, baturas or with any other type of Indian breads. You can also serve this with hot steamed rice. Make sure you serve it with fresh veggie salad to make the meal complete and colorful.

My thoughts around this dish : I had a chole in many south Indian restaurants and found that onion and garlic has been used in the preparation. But when I read about this dish in the internet,realized that authentic punjabi chole is a satvik recipe. Of course serving this curry along with raw onion slices is completely optional. When I tried, it tasted heaven to me.In some cases, Avoiding Onion and Garlic in the dish makes us enjoy the aroma of the other ingredients used in the preparation exclusively. Do you Agree ? :-)

Happy Cooking ! 

                 

Ingredients:

1 cup Kabuli Chana (Chickpeas)

1 tsp cumin seeds

1 tsp grated ginger

2-3 tomatoes, pureed

1 bay leaf

1-2 tsp cooking oil 

1 tsp turmeric powder

1 tbsp dry mango powder ( amchur powder )

1 tbsp garam masala powder

1 tsp coriander powder

1/2 tsp red chilli powder (adjust according to your spice level)

1/2 tsp black pepper powder

1 tsp black salt (kala namak)

salt to taste

1 tbsp finely chopped coriander leaves

How To Prepare ?

• Soak the washed Chickpeas overnight ( at least for 8-10 hours). Morning drain the water and cook the chickpeas by adding little salt and required water to it until it is soft.  [ when you press a chickpea between your fingers it should break easily].Use either pressure cooker or big sauce pan to cook the chickpeas. 
  
• Now heat 2 tsp of cooking oil in a heavy bottomed pan.Add the cumin seeds, ginger and bay leaves and saute for about 20 secs till you get aromas. Add in the tomato puree,red chilly powder, dry mango powder,turmeric powder,garam masala powder, black pepper powder, black salt and coriander powder. Saute all these spices until the color changes to a dark brown. 
  
  
  
  
  
  
  

• Now add in cooked chickpeas and mix well. Check the salt and spice level and adjust. Add in little water if required and cover the pan. Cook in a low heat for about 30-35 minutes by covering a lid, so that all the masala gets well combined with the chickpeas.
  
  
  
  
• After 35 minutes open the lid and adjust the salt/spice level one last time. Time to add in chopped coriander leaves, give a quick stir and switch off the flame.
  
  
  

                              

                           

Notes/Alternatives:

• In the original recipe , tsp of pomegranate powder (anardhana powder) added as part of spice ingredients.

Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)