By Sohan Alva
Chana/Chole Masala
20 steps
Prep:20minCook:30min
Updated at: Mon, 22 Jul 2024 23:48:53 GMT
Nutrition balance score
Great
Glycemic Index
26
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories413.1 kcal (21%)
Total Fat15.2 g (22%)
Carbs61 g (23%)
Sugars9.7 g (11%)
Protein12.2 g (24%)
Sodium709.1 mg (35%)
Fiber10.5 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Beans
1 cupdried Garbanzo beans
or 2 cans of Garbanzo beans
1Tea Bag
or 1 tsp tea
2black cardamom pods
cracked open
3cloves
1 inchcinnamon
2bay leaves
⅛ tspbaking soda
salt
Gravy
3 TbspGhee
or Oil, or a combination
2onions red
medium-sized, /white, /yellow
3tomatoes
6garlic pods
1 inchginger
2green chilies
adjust to taste
Dry Spices
1 tspred chili powder
½ tspturmeric
1 tspcumin powder
1 tspcoriander powder
1 tspgaram masala
1 tspanardana
pomegranate seeds
½ tsprock salt
asafoetida
1 tspkasuri methi
1 tspamchur
dried mango powder
3 tspchana masala
Tempering
Instructions
Beans Preparation
Step 1
Soak 1 cup dried Garbanzo beans overnight.
Step 2
In a pressure cooker, add 3-4 cups of water and 1/8 tsp baking soda.
Step 3
Place the whole dry spices and tea in a small cloth bundle (or use a tea bag) and add it to the cooker. Add bay leaves separately.
Step 4
Cook for 3-4 whistles until the beans are soft. For canned beans, cook for 1 whistle without baking soda.
Step 5
Separate the beans and the stock. Reserve the stock for later.
Gravy Preparation
Step 6
Puree 2 boiled onions (boil for 3-4 minutes to remove bitterness).
Step 7
Puree 3 tomatoes (optional to blanch and peel).
Step 8
Grind 1 inch ginger and 6 garlic pods into a paste. Finely chop 2 green chilies.
Cooking the Gravy
Step 9
Heat 3-4 tbsp oil/ghee in a pan.
Step 10
Add pureed onions and cook until light brown (15-20 minutes), stirring occasionally.
Step 11
Add ginger-garlic paste and green chilies, cook for 2 minutes.
Step 12
Add pureed tomatoes, cook for 15 minutes, stirring occasionally.
Step 13
Add mixed dry spices, cook for 3-4 minutes.
Step 14
Add cooked beans, mix well, and cook for a couple of minutes.
Step 15
Add reserved stock and salt. Simmer for 5-7 minutes.
Tempering (Optional but Recommended)
Step 16
Heat 2 tbsp ghee in a small pan.
Step 17
Add finely chopped 3 garlic cloves, 1 tsp cumin, and ginger juliennes. Fry without browning.
Step 18
Add 1 tsp Kashmiri red chili powder and pour over the prepared chana masala.
Serving
Step 19
Garnish with cilantro.
Step 20
Serve with thinly sliced onions mixed with a bit of salt and cilantro.
Notes
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