Chana Masala Recipe
Chana Masala is traditionally eaten with a delicious Indian flatbread known as Bhatura. Bhaturas are similar to naans but are deep fried, whereas naans are baked in a tandoor oven. In my humble opinion, Chana Masala works well with any type of Indian flatbread, rice or pulao dish. It is simply that good.
CHANA MASALA (or Chole Masala)
2 (10 ounce size) cans of chickpeas or garbanzo beans, drained & rinsed well
1 large onion, finely chopped
2 medium tomatoes, finely chopped
3-4 large cloves of garlic, finely minced
1½” piece of ginger, peeled & finely minced
2-3 small Thai green chilies, finely chopped
2-3 tbsp tomato paste
1 tsp turmeric powder (haldi)
2 tsp ground cumin powder
1 tsp ground coriander powder
1 tsp garam masala
1 tsp red chili powder, to taste
2-3 tbsp ghee or clarified butter (or you can use vegetable or canola oil)
salt, to taste
freshly chopped cilantro leaves for garnish
In a large soup pot on medium high heat, add the ghee. When hot, add the onions and stir fry until lightly golden brown. Now add the ginger, garlic & green chilies. Stir fry for another minute or two and then add the spices (turmeric, ground cumin powder, ground coriander powder, garam masala, red chili powder & salt). Stir until well combined, fry for a few more minutes and then add the tomatoes & tomato paste. Keep stir frying until the tomatoes have complete broken down, this may take up to 6-8 minutes. Now add the chickpeas, along with enough water to cover. Bring to a gentle boil, cover and let simmer gently for 15-20 minutes. Make any final adjustments to the seasonings, garnish with freshly chopped cilantro leaves and serve with Indian flatbreads and rice.
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