CHANNA(CHOLE/CHICKPEAS) MASALA RECIPE- WITH VIDEO

Channa Masala/chole masala is an easy yummy gravy pairs up great with rotis or pooris. It is one of the very popular gravy in india. The main ingredient used is channa/chick peas. Ie., chickpeas cooked in spicy flavourful gravy.

Everyone may follow different ways to make the gravy. Here I hae given one ways which I usually follows, one more method is there, in future I will post that too.

Ok now coming to the recipe
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VIDEO 



RECIPE:

                  CHANNA/CHOLE MASALA

RECIPE TYPE: MAIN | CUISINE: NORTH INDIAN |

PREPARATION TIME: 15 MIN | COOKING TIME: 20 MIN

                                                                                            

METHOD:

Wash and soak the chick peas/channa overnight or for minimum 5 hours.

Then cook the channa dhal till it becomes soft with little salt.

Drain the channa and keep aside.

Grind the green chillies , onion , tomatoes, ginger, garlic, and mint leaves in to smooth paste by adding a little water. Keep the ground paste aside.

In a heavy bottomed pan, add the oil and ghee, once it becomes hot, add the whole masala given under the “for tempering” table.

Then add the ground paste and sauté well. Add the chilli powder, coriander powder and turmeric powder, and mix well.

Add required salt and mix well.

Once the masala cooked well, add water and mix well.

Close the pan with lid and let it boil for around 5 to 10 minutes. Add the cooked chick peas and close the lid and let it boil for 5 more minutes.

Then add the garam masala powder and finely chopped coriander leaves and mix well.

At the end add the cooking cream and remove from heat.

Serve hot with chapathi or any other rotis as per your wish.

NOTES:

I used the chickpeas boiled water(chickpea brine) to prepare aquafaba, so I didn’t add salt while cooking chickpeas, if you add the salt while cooking chickpeas, add adjust the salt quantity while adding in gravy.

You can use ginger garlic paste and sauté, instead of grinding with onion and tomato. 

Adding cream is optional only, you can omit that.

Adding garam masala at the end gives very nice fresh flavor to the gravy.

Do try this recipe and please don’t forget to give your feedback in comments. 

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