Channa Masala

Pindi Chole is a popular North Indian dish made with chickpeas (also known as chana or garbanzo beans) cooked in a spicy and tangy tomato-based gravy. Here's a step-by-step recipe to guide you through making Channa Masala:

Ingredients:

• 2 cups dried chickpeas (or 3 cans of cooked chickpeas)

• 2 medium-sized onions, finely chopped

• 3 tomatoes, finely chopped

• 2-3 green chilies, slit lengthwise

• 1-inch piece of ginger, grated

• 4-5 cloves of garlic, minced

• 2 tablespoons oil or ghee

• 1 teaspoon cumin seeds

• 1 teaspoon turmeric powder

• 1 tablespoon coriander powder

• 1 tablespoon roasted cumin powder

• 1 tablespoon amchur (dry mango powder)

• 1 teaspoon red chili powder

• 1 teaspoon garam masala

• Salt to taste

• Fresh coriander leaves for garnishing

Instructions:

1. Prepare the Chickpeas:

   • If using dried chickpeas, soak them overnight in plenty of water. Then, drain and rinse the chickpeas. If using canned chickpeas, rinse them thoroughly under cold water.

   • Pressure cook the soaked chickpeas with enough water and a pinch of salt until they are soft and tender. If using a stovetop method, it may take around 25-30 minutes. If using a pressure cooker, it may take around 10-15 minutes.

   • Once cooked, drain the chickpeas and set them aside.

2. Make the Spice Paste:

   • In a blender or food processor, combine the chopped onions, tomatoes, green chilies, ginger, and garlic. Blend until you get a smooth paste.

3. Cook the Spice Paste:

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

   • Add the prepared onion-tomato paste to the pan. Cook, stirring frequently, until the paste thickens and the raw smell disappears. This may take around 10-12 minutes.

4. Add Spices:

   • Once the paste is cooked, add turmeric powder, coriander powder, roasted cumin powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.

5. Add Chickpeas:

   • Add the cooked chickpeas to the pan and mix well with the spice paste. Allow the chickpeas to simmer in the gravy for about 5-7 minutes, stirring occasionally.

6. Add Dry Mango Powder and Garam Masala:

   • Sprinkle amchur (dry mango powder) and garam masala over the chickpeas. Mix well to combine. Adjust salt and spices according to your taste preferences.

7. Cook Until Thickened:

   • Continue to cook the chickpeas uncovered, stirring occasionally, until the gravy thickens to your desired consistency. If the gravy becomes too thick, you can add a little water to adjust the consistency.

8. Garnish and Serve:

   • Once the Channa Masala is cooked to perfection, turn off the heat. Garnish with freshly chopped coriander leaves.

   • Serve hot with rice, naan, roti, or (our favourite) fried Bhature. Pindi Chole pairs well with Raita, thinly sliced onions and lemon wedges or pickle on the side.