Chana Masala is a perfect one pot meal to indulge on the weekend with some puffed bhature. It’s a weekend specialty prepared with dried chickpea. It is quite effortless to prepare in an electric pot, and yet gives an impression that you spent hours cooking.
This recipe of Chana Masala will not give the authentic flavor of Punjabi Chole Masale as I might have skipped a few spices or steps. But this chana masala is just as tasty, and don't miss the dagar phool ghee tadka at the end for that boost of aroma.
Ingredients you need
Chickpea - We often prefer dried beans to canned beans. Using canned chickpea will definitely fasten the process, but I feel the flavor is best when you used dried chickpea. If you cook with dried chickpea, you have to remember it soak overnight.
Spices: You start by using some whole spices like cinnamon stick, green cardamoms, clove and dried bay leaves. Then add the regular ground spices like cumin powder, coriander powder, chili powder while cooking. Finish it by adding garam masala powder and dry mango powder.
I also like to add a simple ghee tadka with dagar ka phool and ginger while serving.
Onion, garlic and ginger paste - Apart from the spices, we add sliced onion, garlic ginger paste, the usual that we add in most curries.
Tomato Purée - I like to use canned tomato purée as it adds a gorgeous red hue to the chana masala. But you can skip that and add chopped onion too.
Tea-leaf in a bag or brewed black tea - The brewed tea or adding a tea bag while cooking will add a gorgeous red shade to the chana masala.
Here is a list of common weekend Indian curries
Steps to prepare
1- Soak the dried chickpea overnight. It will puff up a little in the morning.
2- Turn the electric pot in sauté mode and heat the oil. Then add the whole spices and let it sizzle for a few seconds to release the aroma.
3- Add chopped onion, garlic ginger along with all the ground spices and sauté it for minutes or until the onion is softened.
4- Drain the water from the soaked chickpea and add it to the pot. Stir it around for 2 minutes.
5 - Pour the tomato purée and stir it around.
6 - Add little more salt and sugar for seasoning.
7- Strain the brewed black tea and mix it around.
8- Let it pressure-cook for 40 minutes. After 40 minutes, don't release the steam and let it cool down on it on.
9- The chickpeas should be cooked now, and you should be able to mash easily. Add the garam masala, dry mango powder and let it simmer for 5 minutes in sauté mode.
10- Make a simple tadka with ghee, dagar ka phool, and sliced ginger and then pour it on the chana masala.
Enjoy Chana Masala with jeera rice or bhature
YES! However, keep in mind that slow cooking dried chickpea in all those spices enhances the flavor as compared to using canned chickpea. You will definitely not need any Multipot if you are using canned chickpeas.
Also known as Dagarful is a unique spice that doesn't have any flavor on its own, but you add in ghee, and you get a beautiful umami aroma that goes very well with any rich dishes. You have to however remember to add less or else it can taste too strong, almost bitter.
Indian pressure cooker will definitely not take this long. May be 3 whistles should be enough.
Chola Chana Masala tastes amazing when served immediately after preparing it but tastes equally good the next day. So, make a big batch and enjoy with your choice of bread or rice.
Chola Chana Masala
- Dried chickpea - 1 cup (soaked overnight)
- Red onion - 1 and ½ medium size (thinly sliced)
- 3 garlic cloves (finely chopped)
- ½ inch ginger (finely chopped)
- 1 red tomato (diced or sliced)
- Tomato puree - 1 cup
- 1 tablepsoon oil
- 1 or 2 dried bay leaf
- 1 cinnamon stick
- 4 green cardamoms
- Few cloves
- 2 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon dry mango powder
- ½ teaspoon chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon black tea leaf
- 1 tablespoon ghee
- 2 or 3 fresh green chili
- ½ teaspoon asafoetida
- In a pan add 1 and ½ cup water and bring it to boil. Then add the tea leaves and let it simmer for 3 minutes. Strain the tea and leave it aside to be used later.
- Turn on the sauté mode in your Multipot and pour the oil followed by the whole spices (dry bay leaf, cinnamon stick, cardamoms and cloves). Stir it around until the flavor releases.
- Then scatter the garlic, ginger and onion. Sprinkle the turmeric, 1 teaspoon salt and the sugar. Stir it around for 1 minute.
- Sprinkle the ground spices (cumin powder, coriander powder, and chili powder) Stir around and cook for 3 minutes.
- Scatter the soaked chickpea (don’t add the water), stir it around.
- Add the tomato purée ad stir it around. Pour the tea and some sugar plus salt. Depending on how much tea you added, you might have to more water.
- Cancel the sauté mode. Click the beans/chili or pressure-cook mode and time for 40nminutes.
- After 40 minutes, cancel the cooking time and let the steam release on its own. It should take about 5 minutes.
- Once you open the lid, turn the sauté mode on and sprinkle 1 teaspoon garam masala powder and dry mango powder and cook for 2 minutes. Taste for salt and add any if needed.
- In a small pan pour the ghee and heat it up, then switch off the heat. Sprinkle the asafoetida and fresh green chili and let t sizzle for few seconds.
- Sprinkle the warm ghee with the green chili on the chola chana masala. Garnish with finely chopped cilantro and drizzle fresh lemon juice.