Chana masala, also known as chole masala or channay (plural) is a popular Punjabi dish in Indian cuisine and Pakistani cuisine. The main ingredient is chickpeas (called “चना” (chana) or “छोले” (chhole) in Hindi-Urdu). It is fairly dry and spicy with a sour citrus note.
- 3 x 400g cans chickpeas, drained and rinsed
- 1 onion, thinly sliced
- 1 teaspoon ginger paste
- 1 tablespoon garlic paste
- 5 Roma tomatoes, finely chopped
- 2 green chillies, finely chopped (seeded if you don’t want the heat)
- 1 tablespoon cumin seeds
- 2 green cardamom pods, up to 4 pods, lightly crushed
- 2 cloves, up to 4 cloves
- 2 cinnamon sticks
- 2 bay leaves
- 1 teaspoon ground turmeric
- 1 tablespoon cumin powder
- 1 tablespoon ground coriander
- 1 teaspoon red chilli powder
- 1 tablespoon chaat masala
- 1 teaspoon dried fenugreek leaves
- 1 tablespoon garam masala
- 1 teaspoon sugar, optional
- 1 cup chopped coriander
- vegetable oil
- salt, to taste
- Heat oil in a wok. Add the bay leaves, green cardamom, cinnamon sticks, cloves and cumin seeds. Once the cumin seeds start to splutter, add the onions and stir. Add the ginger and garlic paste and the chopped green chillies. Stir until the onions are softened.
- Once the onions are cooked, add the tomatoes. Add the turmeric, cumin powder, coriander powder, red chilli powder and chaat masala powder. Stir frequently. The tomatoes should completely disintegrate and the oil should separate at the sides.
- Add some water to make it into a sauce of desired consistency. Add the chickpeas and simmer for a few minutes. Add salt. Stir. Add the garam masala and stir for a minute. Rub the dried fenugreek in between your palms and add that powder to the wok. Mix. Add sugar, if using.
- Add the coriander leaves just before serving.
- Serve with piping hot bhatura and enjoy.