Chole Chana Masala
Author:
Yummy N Tasty
Posted on,
1, Jan 2012
6.1 K views.
0
3.8/5 ( 6 votes )
Yields
3-4 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
35-40 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- White Chickpeas/ Garbanzo beans - 1 cup
- Tea Bag - 1 Nos or put one teaspoon of tea in a cheese cloth and tie it well
- Bay leaf- 1 Nos
- Onion, large sized - 1 Nos , chopped
- Tomato, large sized - 1 Nos, chopped
- Chopped Coriander leaves - ¼ cup
- Finely chopped ginger - 1 Teaspoon
- Finely chopped garlic - 1 Teaspoon
- Cumin seeds - 1 Teaspoon
- Chilli powder - ½ Tablespoon
- Coriander Powder - 1 Teaspoon
- Turmeric powder - ½ Teaspoon
- Garam masala - ½ Teaspoon
- Vegetable oil - 3 Tablespoon
- Water - 2 cups
- Salt to taste
Instructions:
- Wash and soak the chickpeas overnight or 6-8 hours.
- Cook the soaked chickpeas in a pressure cooker along with 2 cups of water, tea bag and bay leaf till 2-3 whistles or till chickpeas are cooked well.
- When chickpeas are cooked, remove the tea bag and bay leaf. Filter and reserve the stock and chickpeas separately.
- Heat 2 tablespoons of oil in a pan; Add chopped onion and sauté until onions are translucent.
- Switch off the flame and allow the onions to cool; Then add ½ of the chopped tomato and ½ of the chopped coriander leaves. Mix well and set aside.
- Heat 1 tablespoon of oil in another pan. Add in the cumin seeds, ginger, and garlic. Saute until lightly browned.
- Lower the heat; Add the turmeric powder and fry for few seconds.
- Add the remaining chopped tomatoes, and sauté till tomatoes are mashed well.
- Now add chilli powder, coriander powder, garam masala and salt. Mix well and fry till the raw smell disappears.
- Then add the cooked chickpeas, sautéed onion mixture(step#4), and enough reserved stock(approx: 1 ¼ cup). Continue to cook over medium heat till you get the desired thick gravy-like consistency.
- Garnish with the remaining coriander leaves to serve.
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Chole Chana Masala
| Author - Yummy N Tasty |
| Posted on - 1, Jan 2012 |
| Recipe URL, https://www.yummyntasty.com/recipes/poori-chana-masala/ |
| Cooking time - 35-40 minutes |
| Serving - 3-4 person(s) |
Ingredients :
- White Chickpeas/ Garbanzo beans - 1 cup
- Tea Bag - 1 Nos or put one teaspoon of tea in a cheese cloth and tie it well
- Bay leaf- 1 Nos
- Onion, large sized - 1 Nos , chopped
- Tomato, large sized - 1 Nos, chopped
- Chopped Coriander leaves - ¼ cup
- Finely chopped ginger - 1 Teaspoon
- Finely chopped garlic - 1 Teaspoon
- Cumin seeds - 1 Teaspoon
- Chilli powder - ½ Tablespoon
- Coriander Powder - 1 Teaspoon
- Turmeric powder - ½ Teaspoon
- Garam masala - ½ Teaspoon
- Vegetable oil - 3 Tablespoon
- Water - 2 cups
- Salt to taste
Instructions :
- Wash and soak the chickpeas overnight or 6-8 hours.
- Cook the soaked chickpeas in a pressure cooker along with 2 cups of water, tea bag and bay leaf till 2-3 whistles or till chickpeas are cooked well.
- When chickpeas are cooked, remove the tea bag and bay leaf. Filter and reserve the stock and chickpeas separately.
- Heat 2 tablespoons of oil in a pan; Add chopped onion and sauté until onions are translucent.
- Switch off the flame and allow the onions to cool; Then add ½ of the chopped tomato and ½ of the chopped coriander leaves. Mix well and set aside.
- Heat 1 tablespoon of oil in another pan. Add in the cumin seeds, ginger, and garlic. Saute until lightly browned.
- Lower the heat; Add the turmeric powder and fry for few seconds.
- Add the remaining chopped tomatoes, and sauté till tomatoes are mashed well.
- Now add chilli powder, coriander powder, garam masala and salt. Mix well and fry till the raw smell disappears.
- Then add the cooked chickpeas, sautéed onion mixture(step#4), and enough reserved stock(approx: 1 ¼ cup). Continue to cook over medium heat till you get the desired thick gravy-like consistency.
- Garnish with the remaining coriander leaves to serve.
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Had tried it, its really yummy. Started loving North Indian dishes. 🙂
Thanks 🙂