Mains
Chana Masala
Ingredients
- Chickpeas, soaked overnight: 250 g (1.25 cups)
- Onion, finely chopped: 200 g (1 large)
- Tomatoes, pureed: 300 g (2 large)
- Ginger-garlic paste: 20 g (1.5 tbsp)
- Chole masala powder: 15 g (1.5 tbsp)
- Black tea bag (for colour): 1 (1)
- Amchur (dry mango powder): 5 g (1 tsp)
- Vegetable oil: 30 ml (2 tbsp)
- Fresh coriander, chopped: 10 g (2 tbsp)
Method
- Pressure-cook chickpeas with the tea bag (removed after cooking) until tender, about 25 minutes; discard tea bag.
- Heat oil, sauté onions until deep golden, then add ginger-garlic paste.
- Add tomato puree and chole masala powder, cooking until the oil separates.
- Add the cooked chickpeas with some cooking liquid, simmer 15-20 minutes until the gravy thickens.
- Stir in amchur, adjust seasoning, and garnish with fresh coriander before serving.
Introduction: Chana masala, chickpeas cooked in a spiced tomato-onion gravy, is a staple of North Indian vegetarian cuisine, commonly paired with bhature or rice and eaten at street stalls as chole throughout Delhi and Punjab.
Cultural Background: Chana masala, chickpeas cooked in a spiced tomato-onion gravy, is a staple of North Indian vegetarian cuisine, commonly paired with bhature or rice and eaten at street stalls as chole throughout Delhi and Punjab.
Tips: The tea bag gives the chickpeas their traditional deep brown colour without altering the flavour significantly.
Variations: Amritsari chole adds extra dried pomegranate seeds (anardana) for a tangier profile.
Storage: Refrigerate up to 4 days; freezes well for up to 2 months.
Reheating: Reheat on the stovetop with a splash of water to loosen the gravy.
FAQs:
Q: Can I use canned chickpeas?
A: Yes, use two 400 g cans, drained, and simmer directly in the gravy for about 15 minutes.
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