Thursday, April 25, 2013


Chana masala is also known as chole masala or channay is a popular Punjabi dish in Pakistani and Indian cuisine.The main ingredient is chickpeas (called "chana" in Hindi).It is fairly dry and spicy with a sour citrus note.


Chickpeas(chole/chana)-2 cups
Chopped onion-1 large
Chopped Tomato-2 large
Ginger-garlic paste-1 tbsp
Green chili-4(cut vertically)
Chili powder-1 tsp
Turmeric powder-1/2+1/2
Coriander powder-1 tsp
Cumin powder-1 tsp
Garam masala powder-1 tsp
Chole masala powder-1 tbsp
Dry fenugrrek leaves-2 tsp
Whole garam masala((cardamoms,cloves,black pepper,coriander seeds,cumin seeds,cinnamon and bay leaves)-1 tbsp
Salt to taste
Oil-1 tbsp


Chopped onions-1 tbsp
Lemon juice-2 tsp


1-Wash and soak the chickpeas(chole/chana) in enough water for 5-6 hours or overnight.
2-In a pressure cooker add chickpeas,enough water,turmeric powder and salt and pressure cook for 4-5 whistles.
3-In a pan heat oil,add whole garam masala,When they start spluttering,add chopped onions.Fry till the onion turns light brown.
4-Add ginger garlic paste and saute further for another 3-4 minutes on medium heat.
5-Then add turmeric powder,all powder masala,green chilies,dry fenugreek leaves,salt and mix well,fry for another 1 min.
6-Add the tomatoes and cook until soft and oil separates,add the boiled chickpeas(chole/chana),mix well.
7-Add the left over water and if necessary add another cup of water and bring to a boil.Cook for 18-20 mints or till you achieve a slightly thick gravy.
8-Adjust the salt and turn off heat.Sprinkle some chopped onions and lemon juice and serve hot with rice,rotis,bhaturas or poories.

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