Chana Masala

• Nutrition Information (Estimated per serving): Calories: 300-350 kcal | Protein: 12g | Carbohydrates: 45g | Fat: 10g

• The Story Behind Chana Masala (History):

  Chana Masala, also known as Chole, is a cornerstone of North Indian cuisine. Originating from the Punjab region, this hearty chickpea curry was a staple food, providing essential protein and energy. Its popularity soared with the rise of street food culture, where it was often sold with puffy fried bread (bhature).

  

  
  

• Ingredients (English):

• 1 cup dried Chickpeas (soaked overnight), 2 tbsp Oil, 1 tsp Cumin Seeds, 1 large Onion (finely chopped), 1 tbsp Ginger-Garlic Paste, 2 large Tomatoes (pureed), 2 tsp Chana Masala Powder, 1 tsp Red Chili Powder, ½ tsp Turmeric Powder, 1 tsp Coriander Powder, Salt to taste, 1 tbsp Lemon Juice, Fresh Cilantro for garnish.

• Method (English):

• Prep Chickpeas: Pressure cook soaked chickpeas with water and a pinch of salt until soft.

• Make Gravy: Heat oil. Sauté cumin seeds, then onions until golden. Add ginger-garlic paste.

• Add Spices: Add the tomato puree and all powdered spices. Cook until oil separates.

• Combine & Simmer: Add the cooked chickpeas with 1 cup of water. Mash a few chickpeas to thicken. Simmer for 10-15 minutes. Stir in lemon juice and garnish.

Pro Tips & Fun Facts (Tidbits):

• For a deeper, darker color, many traditional recipes call for adding a black tea bag to the pressure cooker while boiling the chickpeas. This imparts a rich color without affecting the taste. Slightly mashing some of the cooked chickpeas naturally thickens the curry.

  
  

  Instant Pot Method:

• Use "Sauté" to make the masala. Add soaked chickpeas and 3 cups of water. Pressure cook on "High" for 35 minutes. Let pressure release naturally.

• Air-Fryer Method:

• Note: This recipe is not suitable for an Air-Fryer.

How To Make It Vegan

This recipe is almost always naturally vegan. Just ensure you are using Oil for cooking instead of ghee.