Chana Masala Recipe Indian Style | Healthy Food Triangle

Chana Masala Recipe Indian Style | Healthy Food Triangle


In India Punjabi chole masala or Chana masala is one of the most popular curry dishes. Do you know? in north India, no wedding or party is complete until you have chole masala in the menu. I remember whenever our guest or family member came home after a long time over for lunch or dinner, my mom would almost always make chole.
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Chana Masala Recipe

So what actually is chole masala? In Chole Masala recipe, chickpeas are cooked with onions, tomatoes and lots of spices. We include spices called “chole powder/masala” is easily available at every Indian store. You can also make chole masala powder at home too by dry roasting ingredients like cumin, cloves, coriander, peppercorn, cardamom etc. For saving my time and also for tastes good I usually get the masala from the store.


Punjabi Chana Masala is a Famous Dish in India But Punjabi Chole Masala is also the favorite dish across the world because of its spices and wonderful taste. We are going to make Punjabi Chole Masala to serve 2-3 peoples. It will take around 10 to 15 minutes for preparation and 50 minutes to 1.10 hours for making, it totally depends on you how fast or slow you are making. Making of Punjabi chole masala is not or easy or even very hard you can say its medium in difficulties. Punjabi Chole Masala contains around 360 to 400 calories.

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Chole Masala Recipe:

Spicy Chickpeas you all may have eaten but we have given a different flavor of potato with Chole, people will go crazy after seeing it. You can also make this dish of Chole Masala usually for dinner. Apart from this, if any guests come to the house then they can also feed them by feeding them.

Ingredients for making chole masala:

When making chole masala, we use in whole spices, which makes it taste more. Apart from this, other spices are also added to it, due to it becomes spicy and tasty.

Ingredients of Chole Masala | Healthy Food Triangle

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To make chole masala

  • One cup raw white chickpeas
  • A teaspoon of tea leaves or (1-2 tea bags)
  • 2 red ripe tomatoes
  • A large onion, finely chopped
  • one and Half a teaspoon ginger-garlic paste
  • 1 green chili, finely chopped
  • Half teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 3 teaspoon oil
  • Salt to taste
  • 2 teaspoons green coriander, finely chopped
  • A Bay leaf
  • A big cardamom
  • A small spoonful of coriander
  • A teaspoon cumin seeds
  • 4-5 Black pepper
  • A whole dry red chili
  • 2 cloves
  • One inch long piece of cinnamon
  • 1 teaspoon finely chopped coriander leaves


PROCEDURE

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- Keep soaked in water for overnight or about 8-10 hours.

- Make the tea leaf bundle (tea bags) in a plain muslin cloth. (We used this to give a deeper color to the chickpeas and to increase taste. If you want, you can also use Tea-Bag instead of tea leaves.)

- Cook Chickpeas with tea bags, salt, and water at medium flame until it gets 3-4 whistles in 2-3 liters capacity pressure cooker. (If you don't have a pressure cooker then the pan can also be used, although it will take a little longer time.)

- Close the flame after the 3-4 whistles and let it cool down.

- After cooling, open the lid and take out the tea bags and filter the boiled Chickpeas and separate the water. (We will use the scalded water further.)

- Now put a pan over low flame and add bay leaf add casserole, large cardamom, whole coriander, cumin seeds, black pepper, dry red chili, cloves, cinnamon and fry it for 1 minute.

let cooled the spices and finely grind them into the mixer.

- Then grind 2 tablespoons of Chickpeas and tomatoes in the mixer and make a puree.

-
Now in a pan, heat oil in medium flame. Add onion and fry until light brown. It will take about 1-2 minutes.

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After that add ginger-garlic paste and chopped green chilies and fry for 30 seconds.

- Put tomato puree and salt. (Only add salt to tomato puree as we have already added salt while boiling.) When the oil starts separating from the spices, cook the puree for 4-5 minutes on medium flame.

- Pour turmeric powder, red chili powder, and dry spices powder.

- Mix well and cook for 1-minute.

- Pour boiled Chickpeas and 1 cup of water (filtered out of boiled grams) and mix thoroughly.

- Cook the gravy until thickened. This will take about 4-5 minutes.

- Turn off the gas and remove the Chickpeas masala gravy prepared in a bowl.

- Garnish with finely chopped coriander; Serve hot with Roti or Rice.

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CHANA MASALA

You can serve this Punjabi Chole Masala with

·         Plain Paratha
·         Ajwain Paratha
·         Jeera Rice
·         Ghee Rice
·         Coconut Rise
·         Kuska Rice
·         Roti

NOTE 

- If you do not want to put dry spices, then add a spoonful of readymade Punjabi chole masala powder.
- Kindly don't use more baking or cooking soda than mentioned in the recipe card as it leaves an aftertaste. - For the best results make the recipe from scratch and avoid canned chickpeas- To make a thick or thin gravy, water can be reduced or add more.- You can also use such a gravy to make mung, Kala chana or rajma curry.- You can use onion paste in place of chopped onions.- If there is not enough time to soak the chickpeas, soak it in hot water for 3-4 hours.


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