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Aug 1


Another vegetarian dish that is favorite of mine is the Chana Masala or Chole Masala or Chickpea Curry. I love it with roti or with hot boiled rice. Preparing Chana Masala needs planning since the chickpeas must be soak for overnight, if not, it will not be cooked. In outside India though, canned chickpeas are available, so in this case, there’s no need for soaking. Below is the recipe of Chana Masala.



1 cup chick peas (if using canned, skip #1 & 2)
1 Onion
1 Tomato
1Green chilli
4 cloves garlic
small piece of ginger
2 Bay leaves
1 tsp Red chilli powder
1/2 tsp Turmeric Powder
1 tsp Coriander powder
1 tsp Garam Masala Powder
3 tbsp Vegetable oil
Salt to taste
Coriander leaves for garnishing


1. Soak chick peas in water for overnight.
2. Cook the soaked chickpeas in a pressure cooker until tender. Chickpea is cooked when you can crush it with your fingers easily.
3. Cut onion, tomato and green chilli. Grind it in mixir along with ginger and garlic and make paste.
4. Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown until the paste separates from the oil.
5. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add water enough to make thick gravy. Bring the gravy to boil.
7. Add cooked chick peas (along with the water in which it was cooked), if using canned chickpeas, drain the chickpeas, and add water. Stir well and cook over medium heat for 5-7 minutes.
8. Garnish with chopped green coriander leaves and serve hot.


One Response to “Chana Masala – Chickpea Curry”

  1. vincent
    8:33 pm on August 16th, 2011


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