Cholay Masala Curry Recipe - Yummy Traditional

Cholay Masala Curry Recipe

chana-masala-curry-recipe-with-step-by-step-photos


Chola masala curry is tasty, spicy, flavored, and healthy chickpeas curry, traditionally a combination of chickpeas and eggs with thick gravy easy to make, can be used at sehri time even at iftar if you have already boiled chickpeas in your fridge can be cooked within an hour
Chana masala literally 'mix-spiced small-chickpeas also known as chana, chole masala  is a dish originating from the Punjab Pakistan The main ingredient in a variety of chickpea called chana They are twice the diameter of typical chickpeas with a stronger flavor and firmer texture even after being cooked.
I added boiled eggs in chana masala but can be used boiled potatoes instead of boiled eggs, if you are vegetarian you can skip eggs.
                    

Chana masala is cooked with its own remaining water with onion and some spices isn’t used tomato or yogurt in this dish, once even before already have shared chana masala curry with eggs, but with other spices, trust me when I did compare both of curries in taste
This one was awesome and amazing in taste this chana masala also goes well with puri, kachori as well as tandoori naan, so let’s begin……..
Recipe tips:

  1. At the time of soaking, chickpeas add 1 tbsp baking soda and leave it for overnight
  2. Use small-sized chana (desi) instead of large size
  3. Don’t add salt at the time of boiling they will take more time to be tender
  4. Must be remained 1-liter chickpeas water after boiling
  5. Any type of lentil, the rice should be soaked in warm water instead of plain water, warm water is the best soaking agent than plain or cold water
  6. At the time of boiling eggs must be added 1 tsp salt in the water to prevent cracking eggs                                    


We Need:   
     
ingredients-of-chana

Preparation of chana masala curry Recipe:
Rinse thoroughly the chickpeas and soak in the warm water for overnight 

                                                 
soak-the-chickpeas

Next morning boil the chana in 2-liter water, cook till turns to soft, separate the water and chana keep aside             
boil-the-chickpeas


Remove the skin of the onion and finely chop it, rinse them and keep aside until required
Freshly ground ginger garlic paste
                               
                                   
freshly-ground-ginger-garlic-paste

Hard boil the eggs, remove the shell and pierce them with the help of a fork 

                           
boil-the-eggs

Slightly fry the eggs for 2 minutes on medium-low flame
                 
slightly-fry-eggs

Pictorial:
                                 
chana-masala-curry


Cook chana masala curry:
Heat the oil in the pot/pan and put chopped onion,sauté them for 10 minutes on medium flame until translucent, add ginger garlic paste 
                     
saute-the-onion


Saute ginger garlic paste with the onion for a minute 
                                                           
saute-the-ginger-garlic-paste-with-onion

Until aroma arose 
          


Put boiled chickpeas to the onion and fry them with onion for 2-3 minutes on medium flame                  

put-boiled-chickpeas-and-fry

Combine all powder spices to the chana, stir to mix well for 2-3 minutes
                     
mix-chana-with-spices

Now add remaining chana water to the pot

pour-chana-water-to-the-curry

Stir to combine well, bring it to boil then add eggs, adjust consistency, spices, and  salt at this stage
                 
bring-it-to-boil-chana-and-add-boil-eggs

Allow to further cook with spice about 15 minutes on low-medium flame, keep stirring occasionally  
                                                          
cook-the-chana


Mix well further and mash them slightly with a wooden spoon 

                                             
mix-well-chana-masala


Remove the lid and stir well further to check consistency, simmer it for 2 minutes 
       
simmer-the-chana


Turn off the flame and transfer to the serving dish

transfer-to-the-serving-dish

Chana masala curry is ready to serve with puri,kachori and tandoori naan
                                                             
chana-masala-curry-is-ready





Chana masala curry is very tasty, spicy, flavored and healthy chickpeas, traditionally a combination of eggs and chickpeas as well as easy to make try must.....

Ingredients:
  1. 300g, boiled chickpeas
  2. 200ml, chickpeas water
  3. 1 cup, chopped onion
  4. 4 large-sized, eggs boiled
  5. ½ cup, cooking oil
  6. 1 tsp, ginger garlic paste freshly ground
Powder spices:
  1. 1 tsp, red chili powder
  2. ½ tsp, turmeric powder
  3. Salt to taste
  4. 1 tbsp, crushed coriander
  5. 1 tsp, chaat masala
  6. 1/3 tsp, chicken powder
  7. 1 tsp, black salt
  8. 1 tsp, red chili flakes 
  9. ¼ tsp,garam masala
  10. 1/5 tsp, baking powder
How to make the cholay masala?
Instructions:
  1. Heat the oil in the pot/pan and put chopped onion
  2. Sauté them for 10 minutes on medium flame until translucent
  3. Add ginger-garlic paste and saute it with the onion for a minute until aroma arisen
  4. Put boiled chickpeas to the onion and fry them with onion for 2-3 minutes on medium flame
  5. Combine all powder spices to the chana like red chilli powder,red chilli flakes,black salt,regular salt,chaat masala,chicken powder,garam masala, turmeric powder, crushed coriander powder, and baking powder
  6. Stir to mix well for 2-3 minutes
  7. Now add remaining chana water to the pot
  8. Stir to combine well, bring it to boil then add boiled and fried eggs
  9. Adjust consistency, spices, and  salt at this stage
  10. Allow to further cook with spice about 15 minutes on low-medium flame
  11. Keep stirring occasionally  
  12. Mix well further and mash them slightly with a wooden spoon
  13. Remove the lid and stir well further to check consistency
  14. Simmer it for 2 minutes
  15. Turn off the flame and transfer to the serving dish
  16. Chana masala curry is ready to serve with puri,kachori and tandoori naan
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