Sunday, September 27, 2015

Chana Masala


  • 2 cups chana
  • 3 onions sliced
  • 2 tomatoes
  • 1 inch ginger minced
  • 3 green chillies slit

Chana Masala:
  • 1 Cup Anardana
  • 1/2 cup dhania seeds
  • 1/2 cup khadi lal mirch
  • 2 tsp laung
  • 5 big tej patta
  • 10 badi elaichi
  • 10 small pieces if dalchini
  • 5 choti elaichi
  • 1/4 cup jeera
  • 1 tbsp Kali mirch
  • 1/2 cup kasoori methi

Garam Masala
  • 1 1/2 tbsp jeera (cumin)
  • 1 tbsp badi elaichi (black cardamom)
  • 1 tsp hari elaichi (green cardamom)
  •  2 tsp kali mirch (black pepper)
  • 2 tsp laung (cloves)
  • 3 pieces of dalchini…1 1/2 inch long (cinnamon)
  • 3 big tejpatta (bay leaf)
  • The next 3 ingredients are optional
  • 1/2 jaiphal (nutmeg)
  • 1 chakri phool(star anise)
  • 1 javitri (mace)


Chana Masala
  • Dry roast the above ingredients and grind them together.

Garam Masala
  • Dry roast all whole spices till fragrant.
  • Grind the roasted spices in dry grinder till they resemble a fine powder.

  • Pressure cook kabuli chana with some kala namak till soft. Adding kala namak adds a unique taste to these Chole! Heat oil and and sauté a little sliced onion till golden brown.Then add the cooked chana along with the water in which it was boiled, roughly chopped tomatoes sliced ginger and sliced green chillies. Add Chana Masala liberally or alternatively, add garam masala powder+anardana powder. Cook uncovered for at least 2 hours. Add tadka of ghee, hing, jeera and red chili powder. Just before serving add a twist of lime! Serve with Kulcha/bhatura/ Poori
  • Note: The addition of onions/ garlic is optional in the recipe. It was not in the original recipe, but I prefer to add just a little, as it helps make them more saucy! Also the chana should be cooked till the outer covering of the chana comes off and melts to form a smooth sauce! If water dries up before that u can add more water for cooking.

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