Long time since I have posted a main course curry. Often I make some nice new dishes, but a lot of times we are too eager to eat them and I always think I will make sure to click pictures later, which never happens because either we have eaten it all or we have eaten it all 😉 . It would have been the case with this recipe but then I thought its time to test my determination, So I grabbed the camera and made some quick clicks. Honestly I am not fully happy with these pics, but I loved the taste and didn’t want to delay the post for not having pics.
This weeks post is a very nice and spicy (hot or not is up to you) chickpea in a thick gravy. Last week I had some boiled some chick peas but really wasn’t in a mood to make the regular onion tomato gravy curry(no offences to the onion n tomatoes, almost all our Indian recipes owe it to their starry presence). Having said that I was in mood to try something really different, but as I was making dinner I was too tired to try something complicated gravy ideas. I just remembered how one of my friends made chole for bhature chole, this was at least 5 years ago. So inspired by the idea I tried this simple chana masala recipe. The result was amazing,we loved the hot and tangy flavours and the texture of this gravy. We had it with rotis bt it would go equally well with Puris, Bhatures or even Rice (just make the gravy a bit thinner) and you are sure to love it.
The ingredients for this recipe are very regular, easily available in our kitchen. I guess only tamarind pulp is what you might need to work on. Obviously you would need to soak chole/ Chick peas. You don’t even have to use teabag while boiling the chickpeas to get this nice black color. If you really like the black color of the chickpeas you may do that. But this dark color of the gravy for this Chana Masala / Chole masala is achieved just by the roasted spices.
Recipe for Chana Masala
Boiled Chickpeas:2 Cups
Ginger: 1 Inch piece
Green Chili:2-3 (Optional)
Tamarind pulp:3-5 Tbsp
Cumin Seeds:1 Tsp
Asafoetida/ Hing : 1 tsp
Coriander powder: 1 Tbsp
Turmeric :1 Tsp
Green coriander:4 Tbsp
Garam Masala: 1 Tbsp
Red chili:1 Tsp (to taste)
Salt: To taste
For Bhuna Masala:
Cumin Seeds: 1.5 Tbsp
Carom seeds : 1 Tbsp
Dry Mango Powder: 1/2 Tbsp
Coriander powder:1/2 Tbsp
- Add onion, garlic, chili, ginger to a grinder and make a paste.
- In a pan heat oil and add cumin seeds and hing / Asafoetida once it crackles add the onion paste and let it cook for 6-8 minutes on medium flame or till the oil separates.
- In another pan dry roast cumin seeds and carom seeds first and then add coriander powder when they start to turn brown add Dry mango powder and s/w of the flame. let it be in the pan for few seconds till the whole thing turns dark brown (be sure not to burn the spices)
- Take it out of the pan and make it in to a powder using a rolling pin.
- Now to the fried onion paste add turmeric, coriander powder, salt garam masala , red chili and mix well.
- Add tamarind 3 Tbsp tamarind pulp.
- Save 2 Tbsp of the dry roasted masala and add the rest of it to the gravy mix well and add the chickpeas.
- Add 1.5 cups of water and cover and simmer for 10-15 minutes till its a thick gravy. You might need to add more water.
- Garnish with chopped green coriander and chopped onions and enjoy with your favorite bread.