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Chana Masala

It is believed that chana masala, also known as chole masala, originated in northern India. “Chana” means chickpea and “masala”, a combination of spices used in Indian cooking, represents the spice blend.
Cook Time 40 – 50 mins
Ingredients: 14
Nutrition Facts
Calories
280 kcal
Carbohydrates
45g
Protein
10g
Fat
8 g.
Fiber
12 kg.
Sugar
8 g.
Sodium
600 m.g.
How to Cook
  1. Rinse soaked chickpeas, pressure cook with salt and water for about 20-25 minutes until soft; set aside.
  2. Heat oil in a pan, add cumin seeds, let them crackle, then add chopped onions, garlic, and ginger; sauté until golden brown.
  3. Add chopped tomatoes and slit green chilies; cook until tomatoes are soft and mushy.
  4. Sprinkle coriander powder, turmeric powder, red chili powder, and garam masala; stir well and cook for another 2-3 minutes.
  5. Add cooked chickpeas along with some water from the pressure cooker; simmer for 10-15 minutes until flavours meld and desired consistency is achieved.
  6. Adjust salt and spice levels according to taste.
  7. Garnish with fresh coriander leaves before serving.
  8. Enjoy your flavourful and nutritious Chana Masala!
Equipments
  • Pressure Cooker
  • Cooking Pot
  • Frying Pan
  • Spatula or Ladle
  • Chopping Board
  • Knife
  • Measuring Spoons
  • Serving Bowls
Ingredients
chickpeas (chana), soaked overnight
2 Cups
Medium sized onions finely chopped
2
Medium sized tomatoes chopped
2
green chilies, slit lengthwise
2-3
garlic, Minced
4 cloves
Ginger Grated
1 inch
Red Chilli Powder
1/2 Teaspoon
Cumin seeds
1 Teaspoon
Turmeric powder
1 Teaspoon
Coriander powder
1 Teaspoon
Garam Masala
1 Teaspoon
Oil or Ghee
2 Tablespoons
Salt (Adjust To Taste)
1 Teaspoon
Fresh coriander leaves
For garnish