Chana Masala Ande Recipe - Yummy Traditional

Chana Masala Ande Recipe


Chana Anda Masala|Chana Masala is aromatic and flavored chana and curry, literally mix spice also known as Chorley, As one of the most popular dishes in the world, both in and out of India and Pakistan, is a dish originating from the Punjab side
Chickpeas cooked in a spicy and tangy tomato-based sauce—is the kind of dish that stirs passions in the recipe, my version might not taste like your elders like a grandmother but I promise it tastes damn good

The main ingredients are a variety of chickpeas called chana, along with chickpeas typically include onion, chopped tomatoes, coriander seeds, ginger garlic here is I did a variation with a different type of blend spices along with boiled eggs and mashed potato, so let's begin with step by step photos...

We need:


Preparation of chana anda masala:
 To prepare this recipe first rinse chickpeas thoroughly then soak them in water by adding baking soda for overnight or at least for 8 hours minimum 


Then drain out all soaked chana from the water right after take a large capacity pot and put all chana to the pot with enough water quantity
Bring it to boil and remove all scums on top of the surface and cover the lid


Cook around an hour and if you are using pressure cooker then 25 minutes is enough to cook well
Drain all boiled chickpeas from water and reserve chana water for later use
Note, you can use canned chickpeas as well


Meantime start preparation to make masala for using in chana for it gather all whole spices like cumin, black peppercorn, cloves, mace, cinnamon stick, green cardamom, black cardamom, and bay leaf
Put them together on the low heated pan then slightly dry roast them for 1-2 minutes over low-medium flame


Put all roasted spices in grinding jar and grind well to a fine powder keep aside...


Boil the potato in a saucepan and mash it set aside


Boil the eggs and fry them with little oil for 2-3 minutes over low-medium flame


Cooking chana masala:
Take a medium pot and heat the oil/ghee and put onion and saute them around 5 minutes, saute until translucent


Put tomatoes and cook them with onion, Cover the lid and cook onion with tomatoes for 3-4 minutes on medium flame


Once tomatoes are soft


Add ginger-garlic paste, fry them with masala till aroma arose, then add all dry spices 


Cook masala on medium-low flame, Until oil, is separated from masala


Add chickpeas to the pot stir to mix well, Then put roasted masala in chana


Pour chana water that we had reserved for using later, give a good stir to combine well, and mash little with a wooden spoon


Now add boiled and mashed potato to the chana masala


Stir to mix well, bring it to boil then add chicken powder


Cook it further around 5 minutes, Toward the end add baking powder and boiled eggs, stir well then cover the lid, allow to simmer around 5 minutes further 


Chana anda masala is ready,serve hot


Transfer to the serving dish and garnish with coriander leaves and green chilies as well as you can vary with garnishing oil as desired


Chana Anda Masala can be served with tandoori, naan, and chapatis

Chana Masala is aromatic and flavored chana anda curry, literally mix spice also known as chole..

  1. 250g, chickpeas
  2. 1 large-sized, potato
  3. 2 eggs, boiled or as needed 
  4. 150g, chana water
  5. 2 medium-sized, tomatoes peeled and chopped
  6. 1 tsp, ginger garlic paste
  7. 1 tsp, black salt or to taste
  8. 1 tsp, red chili flakes
  9. 1 tsp, red chili powder
  10. ½ tsp, turmeric powder
  11. 1/7 tsp, baking soda
  12. ¼ tsp, chicken powder
  13. 1/6 tsp, citric acid
  14. 100g,ghee/oil
For masala:
  1. 1 tsp, cumin seeds
  2. ¼ tsp, black peppercorn
  3. 4, cloves
  4. 1, mace
  5. 1, cinnamon stick
  6. 1, green cardamom
  7. 1, black cardamom
  8. 1, bay leaf
For garnishing:
  1. Chopped fresh coriander leaves
  2. Green and red chilies
  3. Onion slices
How to make chana masala ande?
  1. Heat the oil and put onion slices to the pot
  2. Sauté the onion for 4-5 minutes over medium flame
  3. Add chopped tomatoes and cook it by covering on medium heat until softened
  4. Once tomatoes are soft add ginger garlic paste and stir to mix well
  5. Now add all dry spices powder red chili, red chili flakes, turmeric powder, and salt
  6. Stir to mix well and cook the masala for 10 minutes on medium-low heat until oil is separated
  7. Put boiled chickpeas and mix well then add the roasted ground masala
  8. Stir to mix well
  9. Pour all remaining chana water to the pot mix well
  10. Then add boiled and mashed potato in chana
  11. Stir to combine well then add chicken powder
  12. Mix well and bring it to boil further
  13. Now put baking soda along with boiled eggs mix well further and then cover the lid
  14. Allow simmering for 3 minutes
  15. Chana anda masala is done
  16. Transfer to the serving dish
  17.  Chana Anda Masala can be served with tandoori, naan, and chapatis
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