Chana Masala
A hearty, tangy, and spiced chickpea curry that is a staple of North Indian home cooking.
Origin & history
Chana Masala, also known as Chole, originates from the Punjab region. It is traditionally prepared with chickpeas soaked overnight and simmered with a complex blend of roasted spices, often including amchur (dried mango powder) for its signature tang.
Ingredients
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Main
Masala
Spices
The method
Step by step
- 01
Boil Chickpeas
45 minBoil the soaked chickpeas with a tea bag or black cardamom until tender but firm. Drain and set aside.
The tea bag adds a dark color and depth.
- 02
Make Masala
20 minSauté onions, ginger, and garlic until golden. Add tomatoes and spices, cooking until the mixture thickens and oil separates.
Cook the tomatoes thoroughly to remove raw acidity.
- 03
Simmer
15 minAdd the chickpeas to the masala, add a splash of water, and simmer to allow flavors to meld.
Mash a few chickpeas to thicken the gravy naturally.
Chef tips
- — Use dried chickpeas for better texture than canned.
- — Freshly ground spices make a significant difference.
Common mistakes
- — Under-cooking the onions
- — Using too much water
Substitutions
- Amchur → Lemon juiceUse at the very end for acidity.
Storage & serving
Keeps well in the fridge for 4 days; flavors improve the next day.
Serve with bhatura or steamed rice.
Food safety
Ensure chickpeas are fully cooked to prevent digestive issues. Store below 5C.
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