“I went through a big Indian phase years ago and made this recipe so many times that I had to take about a decade off from making it. I’ve happily rediscovered it—a quick vegetarian main dish, perfect for hectic weeknights.” —Allie Lewis Clapp, food editor
- 2 tablespoon chopped peeled ginger
- 2 tablespoon vegetable oil
- 1 28-ounce can peeled whole tomatoes with their juices, crushed
- 1 15-ounce can chickpeas, rinsed
- Kosher salt and freshly ground black pepper
- Cooked basmati rice (for serving)
- Chopped fresh cilantro (for serving)
Cook onion, garlic, and ginger in oil with cardamom and curry powder until onion is soft, 8–10 minutes. Add tomatoes with their juices and chickpeas and simmer until soft, 25–30 minutes; season with salt and pepper. Serve with rice and cilantro.
Nutritional Content4 servings, 1 serving contains:Calories (kcal) 220Fat (g) 9Saturated Fat (g) 1Cholesterol (mg) 0Carbohydrates (g) 29Dietary Fiber (g) 7Total Sugars (g) 12Protein (g) 8Sodium (mg) 800Reviews SectionWE LOVED THIS. Fast, simple, and tasty. I used a mild curry powder, so increased the amount, plus all I have is cardamom seeds, so I guesstimated that to be one hefty pinch. A great addition to the fast-and-easy-from-the-pantry-dinner repertoire. A dollop of yogurt, some roasted zucchini chunks, and sliced mango balanced it nicely. A cucumber and yogurt raita would be a good side, too.Thanks!
Chana Masala Recipe
Chana Masala Recipe- As one of the most popular dishes in the world, both in and out of India and Pakistan, chana masala or chole masala, or chholay—chickpeas or Kabuli chana cooked in totally spicy flavor with lots of Indian spices and tea water.
This particular style of chana is actually a companion of Bhatura. This rich in masala dish is a lovable dish of all punjabi families with Bhatura. It is made spicy and served hot at many dhabas in Punjab. Kabuli Chana is made in a different way also, best suited with poori or rice and is called Kabuli chana or chole.
Ginger garlic paste-1 table spoon
Red chilly powder-1 tea spoon
Coriander powder- 1 tea spoon
Chana masala powder-1 tea spoon
Tej masala(bari elaichi, loung, dal cheeni)-2 small pc each
- Wash the chana in lots of water and Soak them overnight in almost 4 times water and a spoon of salt.
- Take tea in a cotton cloth and tie it to make tea bag/potli. This will add nice brown color to the chhole recipe.
- Next morning, heat a pressure cooker and put soaked chana with same water, cloves, black cardamom, tej patta and tea bag/potli. Let it cook for around 20-30 minutes at medium flame.
- Check the chana to be cooked by pressing it with fingers. If ready, remove the tea bag and squeeze with hands to get more color out of it.
- Put onion and green chilly in a blender to make smooth paste.
- Similarly grind tomato to form rough paste.
- Heat a deep pan and cook a spoon of oil. At low flame, add cumin seeds and cook till they crack. At this stage, add ginger garlic paste and cook until golden brown.
- Now add green chilly and onion paste and cook at low flame till it changes color to light brown.
- Add tomato paste and cook at high flame till it gets mixed in onion paste.
- Season the cooked paste with red chilly powder, coriander powder and garam masala. Mix well and cook at low flame for 5 minutes.
- Now add ready masala into the boiled chana and mix generously by mashing the chana with ladle. This gives a thick consistency.
- Cook for another 2-3 minutes at high flame and sprinkle chana masala.
- Close the flame and garnish with green chilly stems.
- Serve the dish hot with Bhaturas.
For this recipe, I have simplified the process a bit. I have used garam masala for the spice blend and added some whole spices to give the dish an extra kick.
Also, traditionally the dish uses dry chickpeas, which are soaked overnight and then cooked before the curry paste is added. I am used to that process so it comes naturally to me, but feel free to substitute them with canned chickpeas. That will definitely make the process faster.
On top of this basic recipe, feel free to go crazy and add your own twist to it. Many people like to add coconut or almond milk for a creamier curry. Kale, spinach, or Swiss chard are also great sources of nutrition you can add to the dish.
The Most Easiest Way to Cook Chana Masala with Quicklly Recipes
Chana masala is a dish that has many names like channa, chole masala, and many more. It is a dish that originated from the Indian subcontinent. In this dish, the main ingredient is chickpea that is called chana or Kala chana. It is served hot. It tastes delicious with puris or chapatis. It will take 10 minutes to prepare this dish. You can also make this dish a little spicier than usual.
If you want to make this authentic dish at home, Quicklly Recipes is the right place for you as we have made it easier for you by presenting the chana masala recipe along with the available ingredients for the same.
Below is the list of ingredients and preparation methods, so get going and prepare the yummy chana masala recipe today.
(Includes Organic Tomatoes, Organic Onions, Avocado Oil, Organic Lemon Juice, Organic Ginger, Organic Garlic, Spices, Green Chili & Salt)
1. Make sure you soak the chickpeas for at least 8 hours overnight.
2. Add chickpeas to a cooker and add some water.
4. Cook until 10-12 whistles.
5. Saute all the chickpeas in the sauce that you have for about 2 minutes.
6. Add water accordingly and let the chickpeas boil for sometime.
7 After this, you will want to cover the pan and let it cool for about 10 minutes on low heat.
8. See if the sauce is thickened.
9. If you want a creamy texture, you can add a handful of beans.
Chana masala is ready to be served. Enjoy this dish by getting all the ingredients from Quicklly and at a very reasonable price. Also, they provide fresh ingredients so you need not worry about the quality of your purchase. Happy cooking!
This Chana Masala Recipe was submitted by Shameela Rizvi and Deepa Bhatnagar who are cooking enthusiasts and love sharing new recipes online on the Quicklly Recipes platform.
I like to use the small Thai or Indian green chiles, but serrano or jalapenos will also work. When I say 1 to 4 chiles, that refers to the smaller chilies, which are more potent. If using serranos or jalapenos, use 1 to 2. To make julienned ginger slaw, peel and julienne fresh ginger. Combine with lime juice, salt and chopped green chiles if you like spicy food. To pressure cook the chickpeas: Combine the drained chickpeas with the baking soda, bay leaves, black tea bag, black cardamom, 1 teaspoon salt and 3 cups of water in a pressure cooker. Pressure cook on high for 8 to 10 minutes, following the manufacturer's instructions. Release the pressure manually (quick release). Traditionally, this dish has a very thick gravy that wraps around the chickpeas. If you want, you can add a little water to increase the amount of gravy, but the flavors won’t be as intense or have the same impact as when the dish is drier. Although the dish is often paired with a bread called bhatura, I love serving it with naan or aloo roti. Plain yogurt or a simple raita goes great with it.
What kind of tomato to use?
For this recipe I like to use tomatoes that are already saucy. So this means crushed tomatoes, strained tomatoes, or puréed tomatoes. But you can certainly use canned diced tomatoes, or blitz whole canned tomatoes in the blender or crush them by hand and use that instead.
I use canned tomatoes because it&rsquos easy, and unless it&rsquos end of summer tomato season, canned tomatoes are likely going to taste a lot better!
- 800g canned chickpeas or 720g jar giant chickpeas
- 3 onions, quartered
- 3 garlic cloves
- 5cm piece of ginger
- 2-3 green chillies, roughly chopped
- 1½ tbsp ghee
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp chilli powder (Kashmiri if possible)
- 1 tsp turmeric
- 1 tsp garam masala
- 1 ½ tsp amchoor powder (optional)
- 3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes
- 1 lemon, juiced
- ½ small pack coriander leaves, to serve
Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.
Homemade Chana Masala Powder Ingredients
Here’s what you’ll need for today’s homemade dry chole masala powder recipe. The given names are in English & Hindi.
- Coriander seeds or Dhaniya.
- Cumin seeds or Jeera.
- Fennel Seeds or Saunf.
- Carom seeds or Ajwain.
- Whole Black Peppercorns or Kalimirch.
- Green Cardamom or Choti elaichi.
- Black Cardamom or Badi elaichi.
- Cloves or Laung.
- Cinnamon or Dalchini.
- Whole Kashmiri dry red chili
- Bay Leaf or Tej patta.
- Dry fenugreek leaves or Kasturi Methi powder.
- Asafoetida or Hing.
- Ginger Powder or Adrak Powder.
- Nutmeg Powder or Jaiphal powder.
- Amchur Powder.
Heat the ghee in a large sauce pot. Add cumin seeds when they sputter, add chopped onions and caramelize.
When onions are caramelize, add the ginger-garlic paste and sauté until the raw flavor disappears.
Add tomatoes, tomato puree, salt, turmeric, cumin, coriander, chili powder and garam masala, and sauté for a few minutes.
Add the garbanzo beans and sauté and coat with the onion-tomato mix.
Pour enough water to cover the garbanzos and cook until it has a stew-like consistency.
Serve over rice and garnish with cilantro and a wedge of lime on the side.
- 4 medium cloves garlic, roughly chopped
- 1 (1-inch) knob ginger, peeled, roughly chopped
- 1 to 6 green Thai chiles (to taste), roughly chopped
- 2 tablespoons (30ml) juice from 1 lemon, divided
- Kosher salt
- 2 tablespoons (30ml) vegetable oil or ghee
- 2 teaspoons (8g) black mustard seed
- 1 teaspoon (4g) whole cumin seed
- 1 large onion, finely diced (about 1 1/2 cups 300g)
- 1/4 teaspoon (1g) baking soda
- 2 teaspoons (8g) ground coriander
- 1/2 teaspoon (2g) freshly ground black pepper
- 1/2 teaspoon (2g) ground turmeric
- 1 1/2 teaspoons (6g) store-bought or homemade garam masala, divided
- 1 (14-ounce) can whole peeled tomatoes
- 2 (14-ounce) cans chickpeas, drained and rinsed
- 1 cup cilantro leaves, roughly chopped (1 ounce 25g)
Combine garlic, ginger, chiles, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt in a mortar and pestle or in the small work bowl of a food processor and pound or process until a fine paste is produced. Set aside.
Heat oil or ghee in a large saucepan or Dutch oven over medium-high heat until shimmering. All at once, add mustard seed and cumin. They will sputter and spit for a few seconds. As soon as they are aromatic (about 15 seconds), add onion all at once, along with baking soda. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.
Immediately add garlic/ginger/chile paste all at once and stir to combine. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush them using a whisk or potato masher. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1/2 cup water.
Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.
Stir in remaining garam masala and lemon juice. Season to taste with salt. Serve with rice and/or naan, sprinkling additional cilantro on top.