Chole masala | Chana curry
Chole masala | Chana curry is a delicious curry made with boiled chickpeas / white chana, onions, tomatoes and spices. This is a quick lunchbox recipe made without coconut or coconut milk and can be paired with rotis, poori, ghee rice, jeera rice, pulao and even toasted bread.
Equipment
- 1 Pressure Cooker
- 1 Kadai
- 1 Blender for tomato puree
Ingredients
- ½ cup chana / white chickpeas
- 1 tbsp oil
- ½ tsp cumin seeds
- 1 onion chopped
- ½ tsp turmeric powder
- Salt to taste
- Curry leaves
- 1 tsp ginger garlic paste
- 1 big tomato pureed
- 1 tsp kashmiri chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp butter
- Chopped coriander leaves
Instructions
Cooking the chickpeas
- Wash and soak dry chickpeas/white chana overnight.
- In a pressure cooker, add the soaked chana, salt and water.
- Pressure cook for 5 whistles on medium flame and simmer for 5 minutes. Let the pressure release naturally. Open and check for doneness.
Making chole masala / chana curry
- Heat oil in a pan. Once the oil is hot add cumin seeds.
- Next add chopped onions and saute for a few minutes.
- Add turmeric powder and curry leaves. Cook till onions turn translucent.
- Add ginger garlic paste and cook till the raw smell goes off.
- Now add pureed tomato and cook till oil separates.
- Add red chilli powder, coriander powder and garam masala powder.
- Mix everything together.
- Add the cooked chana along with the water.
- Bring it to a boil.
- Cover and cook for 10 minutes on low flame.
- Switch off the stove. Add a teaspoon of butter.
- Garnish with coriander leaves.
- Serve hot.
- I packed in lunch box along with rotis, curd and a sweet.
Notes
- You can add regular red chilli powder along with kashmiri red chilli powder to increase the heat.
- You can add whole spices like tej patta, cinnamon piece and cloves in oil after adding cumin seeds. Since I was cooking for my kid, I skipped them.
- You can add a few drops of lemon juice at the end for an extra zing.