Chana Masala / Chole Masala

Chana masala is my favorite curry for roti and poori / batura. Here the chickpea is cooked in onion tomato gravy and spice powders. I often make this masala for chapathi. This is my own way of preparing channa masala but my mom makes this recipe slightly in a different way. Its an easy and tasty recipe.

Ingredients:

Chickpeas – 100 g

Onion – 1

Tomato -1

Ginger garlic paste – 1 tbsp

Coriander powder – 1 tsp

Chilli powder – 1 tsp

Garam masala – 1/2 tsp

Turmeric powder – 1/2 tsp

Curd – 1 tbsp

Coriander leaves – 1 tbsp (chopped)

Salt – to taste

Sugar – a pinch

Dried fenugreek leaves / Kasuri methi – 1 tsp

Ghee / Melted butter / Oil – 1 tbsp

Water – 3 cups (approx)

Method:

1. Soak the chickpeas for 7 to 8 hrs overnight.
2. Rinse and boil the chick pea with 2 cups of water in a cooker in high flame for 5 whistles.
3. Drain the water and keep the boiled chickpeas aside.
4. In a cooker, heat the ghee / butter / oil.
5. Add the finely chopped onions and fry till it turns sligtly golden and then add gingergarlic paste.
6. Once the raw smell of gingergarlic paste goes away, add the tomatoes and fry till mushy.
7. Then mix in all the spice powders: Coriander powder, Chilli powder, Garam masala and Turmeric powder.
8. Mix well and add curd, required salt and a pinch of sugar.
9. Fry the mixture till the oil seperates from its sides and mix the chopped coriander leaves.
10. Now add the boiled chickpeas and mix well.
11. Then pour a cup of water and close the lid of the cooker and cook for 4 whistles in high flame.
12. Finally add the crushed kasuri methi leaves and garnish with coriander leaves.
13. Now chana masala is ready to be served with poori, roti.

Note:

• You can omit step:11 if you wish but I recommend this step so that the boiled chick peas blends well with the masala.
• I have used medium amount of chilli powder as my hubby donot like masalas to be too hot. You can change the quantity as you like.
• Adding a tbsp of curd gives a rich texture to the gravy.