chana masala

30 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Easy to make, extremely flavorful, and satisfying. A healthy, plant-based meal.

Easy Chana Masala

Tbsp cumin

tsp sea salt ((divided // plus more to taste))

garlic, minced ((6 cloves yield ~3 Tbsp))

Tbsp fresh ginger, minced

fresh cilantro, chopped

green chilies,

Tbsp coriander

tsp chili powder

tsp turmeric

tomatoes ((if unsalted, you’ll add more salt to the dish))

chickpeas,

tsp garam masala* ((see instructions for DIY blend))

coconut sugar

lemon juice ((plus more to taste))

Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/4 tsp as original recipe is written // adjust if altering batch size).

Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.

Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.

Next add pureed tomatoes and chickpeas and remaining salt (1/2 tsp as original recipe is written). If the mixture looks a little too thick, add up to 1 cup (240 ml) water (I added ~1/2 cup (120 ml) // amount as original recipe is written // adjust if altering batch size). You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.

Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.

In the meantime, if you don’t have garam masala seasoning, make your own by adding (amounts as original recipe is written // adjust if altering batch size) 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground black pepper), 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/2 tsp cloves (or 1/4 tsp ground cloves), and 1/8 tsp nutmeg to a mortar and pestle or spice grinder and grind/mix into a powder. Set aside.

When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.

Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice (see my favorite method here), or cauliflower rice. Lastly, my favorite is over roasted sweet potatoes and broccoli (see notes for instructions).

Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.

https://www.youtube.com/watch?v=F0RPap_Meno

30 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Easy to make, extremely flavorful, and satisfying. A healthy, plant-based meal.

Full Recipe: https://minimalistbaker.com/easy-chana-masala/

Chana masala, also called chole masala, is believed to have originated in northern India. “Chana” means chickpea and “masala” refers to a blend of spices used in Indian cooking. It’s a popular dish throughout India and Pakistan, with recipes varying by region. And it’s also gained popularity around the world. This is our inspired (not traditional) version.
 
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Easy Chana Masala | Minimalist Baker Recipes

Simple chana masala recipe made in restaurant style. Chana masala is a popular Indian dish made with chickpeas in an onion tomato gravy. It goes great as a side with rice, paratha or roti.

Chana Masala

chana ((chickpeas raw) (or 2¼ cups soaked or canned))

water

oil (or as needed)

ginger garlic ((chopped or paste))

tomatoes ((1½ cups chopped or tomato puree))

red chili powder ((adjust as desired))

turmeric

Salt ((adjust

onion ((optional) (⅓ cup chopped finely))

bay leaf ((optional))

cinnamon ((optional))

((optional))

green cardamoms ((optional))

green chili (slit (optional))

garam masala ((adjust to taste))

coriander powder

kasuri methi ((dried fenugreek leaves) (optional))

amchur ((dried mango powder) optional)

coriander leaves ((cilantro chopped finely))

Chana masala

Rinse dried chickpeas thoroughly and soak for 8 hours in lots of water. 

Drain the water and add them to a pot or pressure cooker &amp; pour 1½ cups water.

Pressure cook the chana until soft for 5 to 6 whistles on a medium heat. If using instant pot, pressure cook them for 18 minutes on high pressure setting. or If cooking in a pot add more water as needed.

When the pressure releases completely open the lid.&nbsp;

Check for doneness : Squeeze the chana and check it must be soft enough yet firm and not mushy.

Preparation for chana masala (skip if using canned)

Heat 1 tbsp oil in a pan. Saute onions in oil until golden. Add ginger garlic &amp; saute for 1 minute.

Next add chopped tomatoes and sprinkle little salt. 

Saute until the tomatoes turn soft and the raw smell goes away.

Next add chili powder and turmeric. Cook till the raw smell of tomatoes and onions goes off. 

Cool this completely and blend it to a smooth paste.

Optional - To make a thicker gravy add 1 tbsp cooked chana to the mixture and blend to smooth with out water. 

Saute &amp; blend

Heat 2 tbsps oil and saute cinnamon, cloves, bay leaf and cardamom for 30 to 60 seconds.

Optional - Add the fine chopped onions &amp; saute until they turn golden.

Next add the onion tomato paste, green chili, garam masala powder &amp; coriander powder.&nbsp;

Saute until the mixture leaves the sides of the pan &amp; turns fragrant.

Add the cooked chickpeas and then the stock (chana cooked water) as needed.&nbsp;

You may need to use up all. If needed pour little more water to bring it to a consistency.

Bring it to a boil &amp; simmer for about 5 to 6 minutes or until it reaches the desired consistency.&nbsp;

Taste the gravy and add more garam masala and salt if needed. Cook further for another 2 to 3 mins.

Add kasuri methi and amchur (optional). Add chopped coriander leaves. Cover and set aside until served.

Chana masala is ready to serve with rice or roti, onion and lemon wedges.

How to make chana masala recipe

This vegan Instant Pot Chana Masala is packed with authentic Indian flavor and rivals any restaurant dish, but is easy and quick to make. Stovetop instructions included.

Vegan Instant Pot Chana Masala

chickpeas

coconut oil oil

black mustard seeds

cumin seeds

onions, (finely diced)

garlic, (minced)

ginger

bay leaves

coriander

Indian red chili powder ((use less

garam masala

black pepper

salt

tomatoes

(360 mL) vegetable broth

lemon juice

cilantro leaves, (roughly chopped)

For serving: Basmati rice

If you are using dried chickpeas, place them in a large bowl and soak in cold water overnight or for 8 hours. Drain, rinse, and set aside. If you are using canned chickpeas, open the cans, drain and rinse.

On the Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds. They might sputter a bit so stand back. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-7 minutes.

Add the garlic, ginger, Serrano peppers, and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes.

Add the Ground Spices and stir until fragrant, about 30 seconds. You may need to add a tablespoon of water to prevent the mixture from drying out and/or burning.

Stir in the salt, canned tomatoes, canned or soaked dried chickpeas, and vegetable broth or water. Stir well to combine. Select the Cancel setting.

Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Pressure Cook setting on the Instant Pot and set to high pressure for 8 minutes (for canned chickpeas) or 35 minutes (for soaked, dried chickpeas).

Once the timer is up, allow the Instant Pot to come to a natural pressure release. It should take 10-15 minutes.

Open the pot and stir in the lemon juice and cilantro, and season to taste. Serve over Basmati rice and/or with Indian flatbread.

Indian comfort food made easy in the Instant Pot! Hope you enjoy this recipe for vegan Instant Pot Chana Masala. 

FULL RECIPE at https://www.rainbowplantlife.com/blog/instant-pot-chana-masala
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INSTANT POT CHANA MASALA | Instant Pot Indian Recipe

Simple Chana Masala made using everyday Indian spices. Raw chickpeas are soaked overnight and then cooked in a onion-tomato based masala. Vegan and gluten-free.

white chickpeas

salt (or

water (to boil the chickpeas, skip

garlic cloves

green chili (or more to taste)

bay leaf

green cardamoms

cloves

cinnamon stick

black peppercorns

red onion (finely chopped)

tomatoes (pureed)

tomato paste

cumin powder

paprika

turmeric powder

kasuri methi (crushed, dried fenugreek leaves)

cilantro

Soak 1 cup raw white chickpeas (200 grams) overnight in 3 cups (24 oz) water. In the morning, drain the water and transfer the soaked chickpeas to a pressure cooker along with 1/2 teaspoon salt and 2 to 2.5 cups (16 oz-20 oz) water. After soaking overnight, the volume of chickpeas increased to 2.5 cups (425 grams)!Instant Pot: Cook on high pressure for 25 minutes with natural pressure release.Stove-top pressure cooker: cook on high heat for 2 whistles, them lower heat to medium and cook for additional 10 minutes. Let the pressure release naturally.

Once pressure cooked, the chickpeas will break easily when pressed between your thumb and index finger.If using canned chickpeas, you can skip these steps, use 2.5 cups canned chickpeas and directly move to cooking the chana masala in the pot.

Using a mortar and pestle, crush the ginger, garlic and green chili. Set it aside.

Heat a pot/pan over medium heat on stove-top. Once hot, add the oil and then add the whole spices- bay leaf, green cardamom, cloves, cinnamon, peppercorns and cumin seeds.Let the spices sizzle for 30 seconds and become fragrant.

Add the finely chopped onion and stir. Cook for 3 minutes until the onions soften. Add 1/4 teaspoon salt here so that onions cook a little faster. Meanwhile puree 2 tomatoes using a blender and set aside.

Add the crushed ginger-garlic and green chili. Stir and cook for a minute or two until the raw smell of the ginger-garlic goes away.

Add the pureed tomatoes along with 1 tablespoon of tomato paste. Stir and cook for 5 minutes on medium heat, stirring often.

Then add the ground spices- coriander powder, cumin powder, paprika, turmeric and garam masala. Cook the spices for 30 seconds. The oil should ooze out of the sides of the masala at this point.

Stir in the boiled chickpeas and mix. Also add 2 cups of water and stir. I used the same water in which the chickpeas were boiled. You can add more water here if you prefer more gravy in your chana masala.Taste test and adjust the salt at this point, I added 1/8 teaspoon more salt here.

Cover the pot with a lid, set heat to medium-low and let it simmer for 10-15 minutes for the flavors to mix-in together.

Stir in crushed kasuri methi and chopped cilantro.

Garnish with more cilantro and serve Chana Masala with rice or naan!  You may also squeeze some fresh lemon juice if desired (see notes).

Chana Masala, an Indian recipe full of flavor and spices. It’s delicious, comforting and tasty. It’s ready in less than 30 minutes and packed with lots of protein! 

tbsp extra virgin olive oil

garlic cloves, sliced

onion, chopped

crushed tomatoes (400 oz or 400 g)

tsp garam masala

tsp cumin

tsp ground coriander seeds (optional)

⅛ tsp ground black pepper

cayenne powder (optional)

chickpeas (425 g), drained and rinsed (see notes)

Heat the oil in a pan and add the garlic, onion, and ginger. Cook over medium-high heat for 5 minutes or until golden brown, stirring occasionally.

Incorporate the canned tomatoes and the spices (garam masala, cumin, coriander seeds, turmeric, salt, pepper, cayenne, and bay) and cook over medium-high heat for 5 minutes, stirring occasionally. 

Put the bay leaf aside and blend the sauce. This step is optional.

Add the chickpeas and the bay leaf again (optional) and cook for 5 more minutes. 

Serve immediately (I added some chopped parsley on top) over basmati rice or naan bread. You can also try it with this cauliflower rice.

Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 1 month.

I just made this for dinner, wow it was so lovely, also very quick and easy to make and just used store cupboard ingredients. I am going to use the sauce base as my go to for curry's in future and may be add jackfruits  next time. 
Thank you for all your amazing recipes they are always a big hit in our house.

https://content.jwplatform.com/videos/Cry6yRKI.mp4

Chana Masala, an Indian recipe full of flavor and spices. It’s delicious, comforting and tasty. It’s ready in less than 30 minutes and packed with lots of protein! 

One of the best chana masala recipe that you can make. This chole masala is made with freshly powdered spices, onions, tomatoes, herbs making the chickpea curry taste like the ones you get on the streets of Delhi. 

Chana Masala | Indian Chickpea Curry

water (for pressure cooking the chickpeas)

salt (or add as required)

sized onion, (finely chopped)

sized tomato, (finely chopped)

red chili powder

¼ teaspoon Garam Masala Powder (- optional)

green chilies (- slit)

water (or the stock in which the chickpeas were cooked)

salt (as required)

black cardamoms

cinnamon

black peppers

sized tej patta ((indian bay leaf))

carom seeds ((ajwain))

coriander seeds

fennel seeds

dry pomegranate seeds

red chilies

coriander leaves ((cilantro leaves))

½ inch ginger (- julienne)

onion

tomato

lime (or lemon, sliced or quartered)

Rinse and soak the chickpeas in enough water overnight. Add enough amount of water as the chickpeas increase in size after soaking it. Rinse the soaked chickpeas.

To give a dark color to the chickpeas, traditionally dried amla (indian gooseberries) are added. These also give a faint sourness to the stock. If you do not have dried amla, then add 1 black tea bag.

In a pressure cooker add the chickpeas along with the 3 to 4 dried amla pieces or 1 black tea bag. Taj tea bags work very well. Then add water

Season with salt and pressure cook the chickpeas for 12 to 15 whistles. The chickpeas should be cooked well and softened. The chickpeas should be soft when you mash it with a spoon. The chickpeas should not give you a bite when you eat it.

soaking and cooking white chickpeas

In a pan, take all the whole spices for the chole masala powder mentioned above and on a low heat begin to roast them.

Stir often and roast the spices till they get extra browned. Don't burn them. You have to go beyond a point roasting them even after they become fragrant and they get more browned than what is the norm usually.

Let these roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.

By now the chana will be cooked. You will see a darker brown shade in the safed (white chana). Remove the amla pieces which would have softened by now or the tea bag from the stock.

roasting spices

Heat oil in a pan or kadai. Add ginger-garlic paste and saute till their raw aroma goes away.

Then add chopped onions and saute till the onions turn translucent or light brown.

Add tomatoes &amp; saute them till they soften and the oil starts to leave the sides of the masala.

Then add the powdered chole masala that we ground, along with the red chili powder, turmeric powder &amp; garam masala powder (optional).

Stir the dry masala and then add slit green chilies

Add the cooked chole. Stir well.

Add salt. Then add about 1 to 1.25 cups of the stock in which the chana was boiled. You can also add water instead.

Stir and cover the chana.

making chole masala

Simmer on a low to medium flame. You can also cook without the lid. 

cooking chole masala

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