Chana Masala / Chole Masala

There are many types in doing Chana masala as it’s a very famous side dish for roti/ naan, poori or any types of Indian bread. This version of chana masala is the one I prepare often for pulka. They require simple ingredients, always available at home. I have added cashews and badam for rich and creamy taste, also it’s a binding agent. But it’s optional if you are allergic to it or you’re a weight watcher.

Ingredients:

Chickpeas / Chana – 1cup
Onion – 2
Tomato finely chopped – 4tbsp
Garam masala – a pinch
Turmeric – a pinch
Chana masala – ½tsp (store bought)
Ginger garlic paste – ½tsp
Mustard seeds – ½tsp
Salt to taste
Oil – 2tbsp

For Masala:

Shredded coconut – ½ cup
Cashew nut – 3numbers
Badam – 2numbers
Tomato chopped – 2tbsp
Fennel seeds – ½tsp
Green chilli – 4numbers
Chopped coriander – 2tsp

Method:

Soak chana for 6 to 7 hours. (Or 2 to 3 hours in hot water)
Add garam masala, chana masala, salt and turmeric to the chana and cook in pressure cooker. (5 to 6 whistle)
Take a heavy bottom pan, add oil to it, splutter mustard seeds, then add onion and fry for 2min.
Add ginger garlic paste, remaining 2tbsp chopped tomato and fry for another 2min.
Ground the masala and transfer it to the pan. Fry for 2min or the raw smell goes.
Now add the boiled chana and stir. Add some water, close the pan and cook for 5min.
Remove from the heat, sprinkle some finely chopped coriander over the chana masala and serve hot with roti.