Chana masala is also known as chole masala; it originated in northern India. It’s a popular dish throughout many parts of India and Pakistan as we all know that India is famous for its spices and food. It’s only a myth that vegetarians have no variety in their food. However, there is a huge variety of vegetarian food available in India with lots of flavors in it. Chana masala is a blend of two things: the first one is chana which means ‘chickpea’, and the other one is masala which refers to the mix of different spices used in Indian cooking. Chana masala recipes vary across different regions with different flavors.
However, the dish is initially found in the Punjab region of India. And there it is commonly termed as ‘chickpea curry. However, this recipe follows a traditional method of making chana masala. This method of making is the easiest recipe for authentic chana masala with the flavor of Punjab.
Recipe of chana masala
This recipe has the traditional method of making chana masala originated in Punjab with the use of dried chana, also known as chickpeas. So, the first step is to soak the chana overnight and cook them for some time. In another pan, we make masala, just like any other Indian curry, with sauteed onions, tomatoes, and other spices.
Lastly, the cooked chickpeas are simmered into the curry, which was made earlier, so that it absorbs all the flavors of curry into the cooked chana. The finished dish that we get after doing this much is filled with immense flavors and is equally healthy and delicious.
You can serve chana masala with plain rice, Jeera Rice, Chapati, Naan, or Paratha. It would be your choice which one you prefer more. After making chana masala, you will find a delicious, flavorsome, and healthy Indian meal which is the best mix for someone who is craving food. It is easier to make and not so time-consuming. This is one of the world’s most popular vegetarian curries of all time and can be found anywhere from home to restaurants.
For quicker preparation, you can use canned chickpeas, so you don’t have to soak or cook them or waste time doing that. You can simply go to the shop and ask for canned chickpeas, and it is easily available around the convenience stores. However, the texture of canned chickpeas is not always the same; it can be different because it is preserved in the container for a longer time. According to the storage system, its texture varies according to the temperature. So, it is better to make it homemade at the perfect temperature, soak it, and then boil it gives the best texture once it is done.
And you will be able to find it whether it is undercooked-overcooked to mushy chickpeas by just seeing that. So, for perfect chana masala to be prepared, ensure that you use perfectly cooked but not mushy chana.
In Indian homes, it is preferred to soak chickpeas that are pressure cooked because it is easier to do that way and not such a time-consuming process.
How to make chana masala step-wise procedure
Prepare chana
Take one cup of dried chickpeas and rinse them well a few times. Pour 3 ½ to 4 cups of water and soak them overnight, then drain the water and rinse them well. After that, pressure cooks them by pouring 1 ½ cups of water into the chana and then cook them in a pressure cooker for about 5-6 whistles.
Texture
Check the texture of chana, whether it is soft-cooked, tender, and not mushy. One way to check whether it is properly cooked or not is to squeeze chana, and it should get mashed; if it is not, then you need to cook it longer.
Prepare Masala
Heat two tablespoons of oil into a pot and add spices, if there are any. In addition, you need one bay leaf, 1-inch cinnamon, and two cloves. When they begin to sizzle, add 1 ½ cups of finely chopped onions and saute them till it gives golden color. Add one tablespoon of ginger garlic paste and saute for a minute.
Conclusion
Add 1 ½ cups of tomatoes and ¾ teaspoon salt. Continue to cook it and cover it, so that process of cooking gets fastened. Next, add some ground spices such as 1 ½ teaspoon of Kashmiri Laal mirch, ¼ teaspoon of turmeric, and one teaspoon of garam masala. Saute on a medium flame. This will take about 3-4 minutes.
You can make chana masala gravy by blending the onion tomato paste, depending on your wish. Add the chana sling with the mixture which you have prepared. Pour more water to it to make it gravy. At last, put salt according to your taste, as the chickpeas absorb some amount of it from the gravy. Serve the chana masala with plain rice, Jeera rice, Naan, Roti, or paratha. Which one do you prefer?
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