Chana Masala Recipe

Chana Masala: A Unique Twist on a Classic Dish

Chana Masala, also known as Chole, is a hearty and flavorful chickpea curry that has won hearts across the globe. Originating from the Indian subcontinent, this dish is a staple in North Indian cuisine. While the traditional Chana Masala recipe is well-loved, here's a unique twist that adds an extra layer of complexity and depth to the flavors.

A Brief History of Chana Masala

Chana Masala has its roots in North Indian cuisine, particularly in Punjab. The dish features chickpeas, which were first cultivated in the Middle East over 7,500 years ago. They made their way to India through trade routes and became a significant part of Indian vegetarian cuisine. Over time, Chana Masala has evolved to include a variety of regional spices and ingredients, making it a versatile and beloved dish.

Ingredients

For this unique Chana Masala recipe, you will need:

For the Chana Masala:

2 cups dried chickpeas (chana), soaked overnight

4 cups water

2 teaspoons baking soda

Salt to taste

2 tablespoons oil or ghee

1 teaspoon cumin seeds

1 large onion, finely chopped

2 tomatoes, finely chopped or pureed

1 tablespoon ginger-garlic paste

2-3 green chilies, slit

1 teaspoon turmeric powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon red chili powder

1 teaspoon garam masala

1 teaspoon amchur (dry mango powder)

1 teaspoon pomegranate seeds (anardana) powder (optional)

1 teaspoon chole masala (store-bought or homemade)

Fresh coriander leaves, chopped

For the Unique Twist:

1/2 cup coconut milk

1 teaspoon tamarind paste

1/2 teaspoon fenugreek leaves (kasuri methi)

1/2 cup boiled potatoes, cubed (optional)

1/2 cup paneer cubes (optional)

A pinch of black salt (kala namak)

Method

Preparing the Chickpeas:

Rinse the soaked chickpeas thoroughly and drain.

In a large pot, add the chickpeas, 4 cups of water, baking soda, and a pinch of salt.

Bring to a boil, then reduce the heat and simmer until the chickpeas are tender (about 45 minutes to 1 hour). Drain and set aside.

Making the Masala:

Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter.

Add the finely chopped onions and sauté until golden brown.

Add ginger-garlic paste and green chilies. Sauté for a few minutes until the raw aroma disappears.

Add the chopped or pureed tomatoes and cook until the oil separates from the masala.

Stir in turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook for a few more minutes to allow the spices to blend well.

Combining the Chickpeas and Masala:

Add the cooked chickpeas to the masala. Mix well.

Pour in the coconut milk and tamarind paste, stirring to combine.

Add garam masala, amchur powder, pomegranate seeds powder, and chole masala. Mix thoroughly.

If using, add the boiled potatoes and paneer cubes. Stir gently.

Simmer the curry on low heat for 15-20 minutes, allowing the flavors to meld.

Finishing Touches:

Crush the fenugreek leaves between your palms and sprinkle them into the curry.

Add a pinch of black salt for an extra layer of flavor.

Garnish with fresh coriander leaves.

Serving

Chana Masala is best enjoyed with hot, fluffy bhaturas, steamed rice, or fresh chapatis. For a complete meal, serve with a side of pickle, salad, and a dollop of yogurt.

Final Thoughts

This unique twist on the classic Chana Masala brings together traditional spices and modern ingredients, creating a dish that's both comforting and exciting. Whether you're cooking for a family dinner or a special occasion, this recipe is sure to impress.

Give this unique Chana Masala recipe a try and let your taste buds embark on a flavorful journey. Happy cooking! 🍲

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