Chole Masala is aromatic and flavored chana and curry, literally mixed 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, chickpeas typically include onion, chopped tomatoes, coriander seeds, and ginger garlic here I did a variation with a different type of blended spices along with boiled eggs and mashed potato, so let's begin
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To prepare this recipe first rinse chickpeas thoroughly then soak them in water by adding baking soda 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 in the pot with enough water quantity, Bring it to a boil and remove all scum on top of the surface and cover the lid
Cook for around an hour and if you are using a pressure cooker then 25 minutes is enough to cook well, Drain all boiled chickpeas from the water and reserve chana water for later use
Note, you can use canned chickpeas as well
Meantime start preparation to make masala for use in chana for it gathers all the 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 a 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
Take a medium pot and heat the oil/ghee and put
onion and saute them for 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 arises, then add all dry spices
Cook masala on medium-low flame, Until oil, is separated from the masala
Add chickpeas to the pot and stir to mix well, Then put roasted masala in chana
Pour chana water that we had reserved for use later, give a good stir to combine well, and mash a little with a wooden spoon
Now add boiled and mashed potato to the chana masala
Stir to mix well, bring it to a boil then add chicken powder
Cook it further for around 5 minutes, Toward the end add baking powder and boiled eggs, stir well then cover the lid, and allow to simmer for 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 Masala is aromatic and flavored chana anda curry, literally, mixed spice is also known as chole.
Ingredients:
- 250g, chickpeas
- 1 large-sized, potato
- 2 eggs, boiled or as needed
- 150g, chana water
- 2 medium-sized, tomatoes peeled and chopped
- 1 tsp, ginger garlic paste
- 1 tsp, black salt or to taste
- 1 tsp, red chili flakes
- 1 tsp, red chili powder
- ½ tsp, turmeric powder
- 1/7 tsp, baking soda
- ¼ tsp, chicken powder
- 1/6 tsp, citric acid
- 100g, ghee/oil
For Masala:
- 1 tsp, cumin seeds
- ¼ tsp, black peppercorn
- 4, cloves
- 1, mace
- 1, cinnamon stick
- 1, green cardamom
- 1, black cardamom
- 1, bay leaf
For Garnishing:
- Chopped fresh coriander leaves
- Green and red chilies
- Onion slices
How to make Anda Chana?
- Heat the oil and put onion slices into the pot
- Sauté the onion for 4-5 minutes over medium flame
- Add chopped tomatoes and cook them by covering them on medium heat until softened
- Once tomatoes are soft add ginger and garlic paste and stir to mix well
- Now add all dry spices powder red chili, red chili flakes, turmeric powder, and salt
- Stir to mix well and cook the masala for 10 minutes on medium-low heat until the oil is separated
- Put boiled chickpeas and mix well then add the roasted ground masala
- Stir to mix well
- Pour all remaining chana water into the potting and mix well
- Then add boiled and mashed potato in chana
- Stir to combine well then add chicken powder
- Mix well and bring it to a boil further
- Now put baking soda along with boiled eggs mix well further and then cover the lid
- Allow simmering for 3 minutes
- Chana anda masala is done
- Transfer to the serving dish
- Chana Anda Masala can be served with tandoori, naan, and chapatis
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