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Home Bombay Specials Vegetarian Chana (Chole) Masala

Chana (Chole) Masala

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Quantity: Measure: Ingredients: Description:
450 Grams Chana, whole (Kabuli Chana) Soak overnight, and boil
1 Tablespoon Ghee Heat and fry mustard
1 Teaspoon Mustard Seed For frying
1 Teaspoon Jeera/Cumin Seeds For frying
2 Medium Onions Finely chopped, For frying
2 Inch Ginger Crushed, For frying
2 Flakes/Seeds/Cloves Garlic Crushed, For frying
2-3 nos Chillies Green Finely chopped, For frying
3 Teaspoon Chole Masala Powder -[1333] Recipe [1333] Mix and fry
1-2 nos Tomatoes Finely diced, Add
1 nos Bay Leaves /Tejpatta (Dry Cinnamon Leaf) Finely chopped into tiney pieces
1-2 Teaspoon Chilly Powder, Red add
1 Teaspoon Turmeric Powder add
1/2 Teaspoon Garam-Masala powder, add
1 Teacup Water left over frm boiling chana
1 Teaspoon Salt add
1/4 Teacup Parsley or coriander leaves, chopped


Soak the kabuli chana  overnight in water.

Next day bring the chana  to a boil, reduce to a simmer and cook until they are soft, about 1 - 2 hours. Drain the chana, reserving the cooking liquid for later use. Mash about 1/4 cup of the cooked chana  into a paste. Set aside.

Heat the ghee  in a large pot. When hot, add the mustard and cumin seeds and stir fry for a few minutes or until the mustard seeds begin to pop. Next add the onion, fry for a few minutes and then add the crushed ginger and garlic. Stir and fry for a few more minutes. Add the green chilies and chana masala powder [1333] and stir fry for a minute or two.

Now add the tomatoes to the pot, along with the crushed bay leaf, turmeric and chili powder and cook until the tomatoes thicken - about 5 - 10 minutes. When the tomatoes are nearly done, add the mashed chickpeas and the garam masala and cook for a few minutes. Then add the cooked chickpeas, along with about 1 cup of the reserved cooking liquid and the salt. Cook for about 10 minutes longer, or until most of the liquid is absorbed and finish off by adding the chopped herbs.

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