Tag: chana masala recipe

Kala Chana Masala

North Indian meals are a must in my home on daily basis…they are filling, healthy and something that my hubby & I have both grown up eating😊 It’s our comfort food!

Kala Chana or  Bengal Gram/ Black Gram is full of vitamins, minerals & dietary fiber. It’s also has a very low fat content…..besides being an excellent source of iron & protein for vegetarians.

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I remember having this ever since I was a child…and quite liked it too! Typical North Indian flavours…served with some rice or crispy, flaky parathe👌🏼 One can make it spicy or keep it on the mild side.

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Besides, it’s easy to prepare….lets get started with my Mom’s recipe…

Yield: serves 2-3

Equipment: pressure cooker, measuring cups/ spoons.

Ingredients:

2 cups kala Chana (soaked overnight in 5 cups of water)

1 nos. large onion chopped

2 nos. chopped tomato

1 nos. cubed potato

2 tbsp ginger-garlic paste

2-3 nos. slit green chilli

1/2 tsp jeera Dana (cumin seeds)

1 pinch hing (asafoetida)

1 tbsp each of coriander pwd & cumin pwd

1/2 tsp turmeric pwd

1 tsp red chilly pwd

1 tsp Garam masala pwd

salt to taste

2-3 tbsp oil (I use mustard oil)

chopped coriander as needed

water as needed

lemon juice as per taste

Method:

Heat oil in the pressure cooker, then add jeera and hing. Let this splatter. Then add the onions, green chillies & ginger-garlic paste. Stir and let these cook until the onions are golden. Then add the tomatoes & all the dry masalas mentioned above including garam masala. Season with salt. Cook on medium heat until the tomatoes are soft and the oil begins to seperate. Add the potatoes & the drained kala Chana (Keep the water in which the Chana was soaking aside for later use).

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Keep stirring and sautéing the spices with the Chana and potatoes for about 5-7 mins. Then add chopped coriander leaves & the water kept aside. Add more water if needed in case you want a thinner gravy. Cover the pressure cooker with the lid and place the weight on top. Let it cook on medium flame for about 7-8 whistles (or more depending on the pressure cooker you are using). Once done, turn off the flame and let the pressure release on it own. Open the cooker & add lemon juice and mix well. That’s it..serve hot!

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This is really quick and super yum!

Love,

Shreya💖

Dhabe Wale Chole/ Chickpeas in a Spicy Indian Curry / Chana Masala Recipe

There is list in my mind which contains the names of the dishes that I would never refuse!! Chole or Chana Masala being one of the many on that list! 😛 it’s simply irresistible! 

I enjoy it with some steamed rice or Paratha, Missi Roti or Aloo ke Bhature….the list is endless when it comes to what you could pair with Chole👌😄

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Look at that deep, rich colour of the gravy! This was totally lip smacking along with some Laccha Parathas. It tasted like the ones we enjoy at Punjabi Dhabbas 😋 And speaking of lip smacking, you should try my Khatte Chole too😁

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I had been wanting to try this recipe for a very long time and finally did it on the weekend. Hubby and me..we both relished it to the core! Besides, it’s really easy to make☺️ Here’s my take on it…

Yield: serves 2

Equipment: a pressure cooker, a heavy bottomed wok, a ladle, a blender, measuring cups/ spoons, a small pan.

Ingredients:

2 cup chickpea (White Chole)

1 nos. teabag

2 nos. medium onion

1 nos. large ripe tomato

1/2 cup coriander leaves

10 garlic cloves

2″ piece of ginger

2 nos. green chilli

1 bay leaf

4-5 cloves (Laung)

4-5 whole peppercorns (kalimiri)

1″ piece of cinnamon (dalchini)

1 nos. black cardamom (Badi elaichi)

2 nos. green cardamom (choti elaichi)

1 tsp roasted cumin pwd (Jeera)

1 tsp coriander pwd

1/4 tsp turmeric pwd

1/2 tsp degi Mirch pwd (red chilli pwd)

1/2 tsp anardana pwd (optional)

2 tsp tamarind pulp

Salt to taste

2-3 tbsp oil

a pinch of hing (asafoetida)

1/2 tsp Jeera dana (cumin seeds)

some cubes of fried cottage cheese (paneer) and onion rings to garnish.

Method:

Soak the Chole overnight in 4 cups of water. Next day, pressure cook the soaked Chole with some salt and the teabag. It will take 3-4 whistles to cook. Once done, discard the teabag & drain all the water. Now add the roasted cumin pwd to the boiled Chole and mix it well. Set that aside for later use.

Grind the ginger, garlic , green chillies and onions together to make a smooth paste. Also purée the tomato and coriander leaves together. Set these aside.

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Now, heat oil in the wok. Once it’s hot enough, add the Jeera dana and hing. Let these splatter a bit. Then add all the whole spices and sauté for a minute.

(Please note that my hubby doesn’t not like whole spices in the food so I have used the infuser while sautéing the spices and then later discarded the same, you can add directly into the wok).

Then add the onion, ginger, garlic & green chilli paste. Cook this for about 7-8 minutes until it leaves oil from the sides. Next add the tomato and coriander purée. Again cook on medium flame for about 10 minutes. The colour will darken and the oil should separate. Also, the mixture will not have the raw fragrance of the tomatoes. At this stage, add the dry spices except the anardana pwd and season with salt (but not too much as the boiled Chole is seasoned with some salt while boiling).Mix well and cook for 5-6 mins for the spices to cook well.

Now add the boiled Chole + anardana pwd (optional) + tamarind pulp. Mix well and add some water to correct the consistency. Cover and cook for 15 mins. Once done, check for seasonings and correct the same. Garnish with some cubes of fried paneer and a few onion rings! That’s it..serve it piping hot 👌😄

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And that’s how you spend a lazy Sunday! 😂 Enjoy!

Love,

Shreya💖

Adapted from Cookoholichomemaker

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