Tutorial: How to Prepare Chana Masala At Your Residence
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The dish I am going to discuss is widely known across India. This recipe is called Chana masala or Chole masala. It is a flavorful dish consisting of chickpeas and various ingredients, fresh herbs, and spices. This renders it an authentic Indian delicacy.
Chana masala comprises chickpeas cooked in a curry of onions, tomatoes, and freshly toasted spices. It presents a wonderful tangy and spicy flavor. You can serve it with Naan or Kulcha, both of which are distinct types of Indian flatbread.
To whip up chana masala, soak the chickpeas in water. Subsequently, pressure cook them for a while. Toast spices and grind them. Warm oil in a pan. Introduce ginger-garlic paste and onion. Follow it up with tomatoes, roasted spices, and other seasoning. Lastly, mix in the cooked chickpeas and chickpea broth. Cover the pan and simmer until the curry thickens.
This delectable dish is incomplete without ginger garlic paste. However, what if you lack ginger garlic at home. No worries, you can resort to its alternatives. Here are some top substitutes for ginger garlic paste.
This is just a glimpse of the recipe. You can also explore other main course dishes on our blog.
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Content Overview
- Wash and soak the chickpeas overnight in abundant water. After soaking, the chickpeas swell and become tender. Rinse and drain the soaked chickpeas.
- Traditionally, dried amla (Indian gooseberries) are added to impart a dark shade to the chickpeas. These often provide the broth with a slight tanginess. Alternatively, include a black tea bag if dried amla is unavailable.
- Combine the chickpeas and 3 to 4 dried amla chunks or one black tea bag in a pressure cooker. Also, add water and salt.
- Cook the chickpeas for 12 to 15 whistles with salt and pressure. Properly cooking the chickpeas until they soften is crucial. Once they can be easily crushed with a spoon, they should be tender. Drain the chickpeas and keep them aside. Also, retain a cup of chickpea broth.
Toasting the Spices
- Include cardamoms, cinnamon, black pepper, bay leaf, carom seeds, coriander seeds, fennel seeds, dry pomegranate seeds, and garlic in a saucepan. Begin to toast them over low heat.
- Frequently stir and toast the spices until they turn brown. Even after they release an aromatic scent, continue roasting them until they acquire a brown hue rather than the usual stage of being fragrant.
- Allow these toasted spices to cool down. Subsequently, finelymoudre en une poudre dans un moulin à café ou un moulin sec.
Préparation du Chana Masala
- Chauffez l’huile dans une poêle profonde. Ajoutez-y la pâte de gingembre et d’ail et faites-la revenir jusqu’à ce que l’odeur crue disparaisse.
- Ensuite, ajoutez les oignons et faites-les revenir jusqu’à ce qu’ils deviennent légèrement bruns.
- Ajoutez les tomates et faites-les revenir jusqu’à ce que l’huile se sépare des tomates.
- Ajoutez le masala chole préparé, ainsi que le piment rouge en poudre, le curcuma et la poudre de garam masala.
- Ajoutez également les piments verts tranchés.
- Ajoutez les pois chiches cuits et mélangez bien.
- Assaisonnez selon votre goût. Ensuite, ajoutez environ 1 tasse de bouillon de pois chiches.
- Mélangez le chana et couvrez-le, laissez-le cuire à feu doux.
Cuisson du Chana Masala
- Cuisez les pois chiches à feu doux jusqu’à ce que le curry épaississe. Ce curry de pois chiches n’est pas fluide, mais a une consistance moyenne ou sèche.
- Garnissez de gingembre et de quelques feuilles de coriandre. Votre chana masala est prêt !
