Chana malasa. Heat olive oil in a large skillet over medium heat. As one of the most popular dishes in the world, both in and out of India and Pakistan, channa masala (or chana masala, chole masala, or chholay, depending on where you're from)—chickpeas cooked in a spicy and tangy tomato-based sauce—is the kind of dish that stirs passions in the recipe-writing community. Chana masala, also called chole masala, is a vegetarian and vegan Indian comfort food packed with flavor and perfect for dinner (or lunch) any day of the week!

Chana masala is a common Indian term used to mention a chickpea curry where each region has their own way of making it. So there are different ways of making chana. This restaurant style chana masala is one of the best you can make at home for your everyday meal. You can cook Chana malasa using 19 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chana malasa

It's 1 cup of soaked Kabuli chana.
You need 1 stick of cinnamon.
It's 3-4 of clove.
You need 1 of black cardmom.
It's 1/2 tsp of jeera seeds.
Prepare 1 pinch of hing.
You need 1 cup of tea water.
Prepare 1/2 of baking powder.
Prepare 1 of medium size onion grated.
Prepare 2-3 of tomatoes grated.
It's 1 tsp of Ginger garlic paste.
It's 2 of Green chillies.
Prepare 1 tbsp of chhole masala/chana masala.
Prepare 1/2 tsp of coriander powder.
It's 1/2 of garam masala.
Prepare 1/4 of haldi powder.
Prepare 1/2 tsp of kasuri methi.
Prepare of Oil.
Prepare to taste of Salt.

I make this almost every week & it is one of our favourite curries for lunch. Vegetarian and gluten-free, chana masala (चना मसाला), also known as chole masala, channay or chholay (plural), is a chickpea dish widespread throughout South Asia, particularly in India and Pakistan, and originated in the Punjab region on the border between the two countries. [VIDEOS] Check out those Indian Recipes Directions. In a large skillet, heat oil over medium heat. Heat oil in a large skillet.

Chana malasa step by step

Heat 2 tbs oil in pressure cooker,on medium heat, add hing jeera mustard seeds,let them crackle,add cinnamom,cardmom, cloves, then add ginger garlic paste, cook it 1 mint,add grated onion, cook it until it become golden brown in colour,then add grated tomatoes,salt, mix it really well..
After 2 min cooking add, coriander powder,haldi powder,chana masala powder,mix it well cook till oil get separated from masala, then add tea water,and baking soda mix,.
Cover the lid of cooker with whistle take 5-6 whistle.cool it down, Mix chhole nicely, then add garam masala, and kasuri methi Cook it about 2-3 min..
Garnish with coriander leaves, lemon, onion,serve with puri or chapati..

Add the coriander, cumin (not the roasted cumin), cayenne and turmeric. 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. Chana masala is one of my favorite menu items at Indian restaurants.