Chana Masala | छोले मसाला
- Daniel
- Oct 20, 2022
- 3 min read
Updated: 3 days ago
As I'd said in my previous post, Indian cuisine isn't just "curry" or Tikka Masala. And to say that Indian cuisine has many different dishes is an understatement. It draws influences from Persian as well as Punjabi, and so on and so forth. You can never find the same food from 1 street to the next.
All the spices...
And when it comes to Chana Masala, there are so many different varieties. This is my favorite version. This is not your typical orangy looking chickpea "curry"; this has a much richer and darker tone with loads of aromatic flavors. Earthy, floral and with a bit of a spicy kick.
You can find the ingredients in an Indian grocery store. You can skip some of the ingredients if you have trouble getting your hands on them. You can replace dried pomegranate seeds with the same amount of pomegranate molasses (just don't toast it together with the rest of the spices, add the molasses to the stew instead).
This dish is usually paired with bhatura to form a dish called Chole Bhature. This does take some effort, but it is worth it in the end. So, why not give this recipe a try? Here I wish all of you lovely people a Happy Diwali.
Ingredients:
(Serve 4)
Spice Blend:
Black Cardamom, 2
Cinnamon Stick, 1
Black Peppercorns, 4
Cloves, 2
Bay Leaf, 1
Ajwain | Carom Seeds, 1/2 TSP
Cumin Seeds, 1 TSP
Coriander Seeds, 1 TSP
Fennel Seeds, 1 TSP
Dried Pomegranate Seeds, 1/2 TSP
Dried Kashmiri Chilies, 2 Adjust To Preference
Masala:
Fresh Chickpeas, 175g
Dried Amla or Black Tea Bags, 2
Sea Salt, Pinch
Baking Soda, Pinch
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Red Onion Finely Minced, 1
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 1 Inch
Tomatoes Canned, 200g / Half A Can
Tomato Puree, 1 TBSP
Garam Masala Homemade, 1/4 TSP
Turmeric Powder, 1/4 TSP
Kashmiri Chili Powder, 1/2 TSP Adjust To Preference
Ancho | Dried Mango Powder, 1 TSP
Asafoetida | Hing, Pinch
Green Chilies Deseeded Finely Sliced, 3 Adjust To Preference
Coriander Coarsely Chopped, For Garnishing
Bhatura Homemade, For Serving
Equipment:
Cast Iron Skillet / Pan
Heavy Sauce Pot
Spice Grinder
Directions:
Please visit my "Bhatura" page for the recipe.
Please visit my "How To Make Shahi Garam Masala" page for the recipe.
Prepare the spice blend
Toast the spices in a skillet over medium heat until aromatic.
Transfer to a spice grinder and blitz until a powder forms.
Set aside until ready to use.
Cook the chickpeas
Soak chickpeas overnight, fully submerged in about 3 cups of water.
Drain and rinse thoroughly.
Transfer to a sauce pot with about 4 cups of water, salt, baking soda, and tea bags or amla (if using).
Bring to a simmer, stir, and remove the tea bags.
Cover and cook until chickpeas are soft and mashable, about 1 hour.
Stir occasionally and top up with hot water if needed.
Prepare the stock
Strain the chickpeas and set aside.
Return the chickpea liquid to the pot.
Add vegetable scraps and bring to a simmer.
Simmer for 3 to 5 minutes.
Remove from heat, cover, and let it infuse.
Drain and discard the solids.
Build the masala
In a skillet over medium heat, add oil.
Add onions, season with salt, and sauté until translucent.
Add garlic and ginger, and sauté until aromatic.
Stir in canned tomatoes and tomato puree.
Cook until well combined.
Add spices and chickpeas
Stir in the prepared spice blend, garam masala, turmeric, chili, mango powder, and asafoetida.
Cook until aromatic.
Deglaze with a bit of the infused stock.
Add green chilies and the cooked chickpeas.
Stir well to combine.
Simmer and finish
Add more stock to reach your preferred consistency. Mash a few chickpeas if you like it thicker.
Simmer until slightly reduced.
Season to taste with salt.
Remove from heat and garnish with fresh coriander.
Serve
Best enjoyed hot with bhatura, poori, or basmati rice.
Pack fulla flavors...
Mama Mia...
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