Sometimes it is a race against time even though you think you are well prepared. That is the case here. I had cooked the dish and prepped the pictures a long time before the publish date, yet here I am rushing to make it for the deadline!
Anyway this is a simple recipe for chana masala or chole. This is from Vasantha Moorthy’s vegetarian menu Cookbook. I already have a chole recipe on the blog but the method of preparation is a little different here.
I am not a fan of recipes where you have to grind the raw onions first. I prefer to cook them before grinding, else I feel that the raw smell never quite goes away. But I learned it only recently that the trick is to cook the ground onion paste in oil before adding anything else, especially veggies like tomatoes which has high water content. I am not sure whether it works every single time for everyone out there, but it sure did for me when I tried it a couple of times.
So read on for the recipe and serve it with hot baturas!
- Soak 2 cups white chana(garbanzo beans) overnight. Pressure cook the next morning until cooked well. Drain and keep aside.
- Grind two medium onions, 2″ piece of ginger and 4 garlic cloves into a paste.
- Heat 3-4 tablespoons oil, sauté 4 sliced green chillies. Add the onion paste and cook until the raw smell of onions go away.
- Add 3 tablespoons coriander powder, 2 teaspoons chili powder (or per taste), 1/2 teaspoon turmeric powder and 1 teaspoon of garam masala. Mix well and cook for a couple of minutes.
- Purée three big tomatoes and add it. Cook mixing in between to make sure it doesn’t stick to the bottom of the pan.
- Add the cooked chana and salt as needed. Add water as needed to get to the consistency you prefer. Cook on medium to low heat for about 10-15 minutes. Sprinkle chopped coriander on top and serve with batura or pooris or chapati
- You can grind a handful of the curry (after adding the chana) and add it back and cook for a few minutes. This is to give the curry a smooth and thick consistency.