Ingredients Summary:
- Chickpeas: 2 cups (soaked overnight or use 1 can of chickpeas, drained)
- Onion: 1 medium, chopped
- Tomatoes: 2, chopped
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, minced
- Green chilies: 2, chopped
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Garam masala: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon
- Amchur (dry mango powder): 1 teaspoon (optional, for tanginess)
- Cilantro: Fresh, chopped for garnish
- Oil: 2 tablespoons
- Salt: To taste
Instructions Overview:
- Cook the Chickpeas: If using dried chickpeas, drain the soaked chickpeas and cook them in a pressure cooker or a pot of water until tender. If using canned chickpeas, rinse and drain them.
- Sauté Onions and Spices: Heat oil in a pan and sauté the onions until golden brown. Add garlic, ginger, and green chilies, and cook for another 2-3 minutes. Stir in the ground spices (cumin, coriander, turmeric, red chili powder) and cook for a minute.
- Add Tomatoes and Cook: Add chopped tomatoes to the pan and cook until they break down and form a thick sauce. Stir in garam masala and amchur powder for added flavor.
- Combine with Chickpeas: Add the cooked chickpeas to the sauce and mix well. Simmer for 10-15 minutes, adjusting seasoning as needed.
- Serve: Garnish with chopped cilantro and serve hot with rice or naan.
For full details and variations, visit Veg Recipes of India – Chana Masala.
Chole, also known as Chana Masala, is a beloved Indian dish made with tender chickpeas simmered in a fragrant sauce of tomatoes, onions, and aromatic spices like cumin, coriander, garam masala, and turmeric. This hearty and satisfying vegetarian dish is packed with flavor, thanks to the combination of earthy spices and tangy tomatoes. Whether you serve it with rice, roti, or naan, this chana masala recipe is an easy and healthy option for any meal. It’s perfect for weeknight dinners or a special weekend feast and can be adjusted to your preferred spice level.