Sunday, August 19, 2007

Chana(Chole) masala

Chana masala is one of the most popular, all time favorites of most people!!! Its easy to make and so tasty and it tastes even better the next day, because the flavors blend in by the following day. Traditionally eaten with bature(A HUGE ROUND FRIED ROTI!) but you could eat it with rice or roti/naan, or even bread! Yumm!! My hubby's favorite too! :) I like to make my food from scratch most of the times, especially the chana masala, because it just tastes so much more flavorful and tasty.

Ingredients:

1 1/2 cup garbanzo beans(from a packet)
1/2 large onion finely chopped
2 teaspoon garlic ginger paste
3/4 tomato finely chopped
1 tablespoon tomato paste
1 potato
a pinch of asefoitida
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 - 1 teaspoon chilli powder(depending on your spice level!)
1 1/2 teaspoon cumin powder
1 1/2 teaspoon chole masala(you can get this in a packet at any indian grocery store)1/4 cup brewed black tea
1/2 - 1 tablespoon vegetable oil
1 tablespoon chopped fresh coriander and a few finely chopped onions for garnish
salt to taste

Method:

Boil the garbanzo beans and the potato in a pressure cooker with about 3 - 4 cups water for about 6 whistles. Once done, peel the potato and cut it into medium sized cubes. Smash about 1/4 cup of boiled garbanzo beans into a pasty consistency.

In a deep saucepan, put the oil and on medium heat, let the oil warm up. Put in the asefoitida and cumin seeds, and let it crackle. Put in the onions and saute them till they are slightly brown. Put in the ginger garlic paste, and the chopped tomatoes, tomato paste, and stir it till well blended. Put in the tummeric, chill powder, cumin powder, salt, and chole masala, and stir again till well blended. Put in the boiled garbanzo beans, and the potato, along with the water in the pressure cooker and stir it again. Put in the brewed black tea, this is for the chana color. Put in the smashed garbanzo beans too. Let this cook on medium heat for about 15 - 20 minutes till the water thickens a bit.

Garnish with the fresh coriander and onions. Its ready to eat! :)

4 comments:

luckyfatima said...

namaste amisha---i got here from chowhound. love your recipe. i am a cheater with this one, I use shaan masala. shaan zindabaad!
Hey, I have a question that a foodie like you may be able to answer...why are chole called channe sometimes? Like chana daal are the little yellow ones, and chole are garbanzos, so why is this typically called chana masala instead of chola masala? Is it a Punjabi thing?

Rohit Mordani said...

I think I know the answer to luckyfatima's question. Sometimes some people use the chana (green or other variation - not the dal but the chana as in 'chana chur garam') in the recipe. The recipe remains the same - only the chana is used instead of the chole. Most people don't figure out the difference and hence the confusion. People don't bother much since there is only a slight difference in the taste and so they interchange chole and chana as if they were one and the same.

Chole and Chana are two different things. If I am not mistaken Chole (garbanzo) is usually bigger and softer than Chana.

Kavita said...

I made kala chana using your recipe yesterday, and it turned out deelish! Thanks for posting.

Amisha's Kitchen said...

Thanks Kavita! :)