Chana masala

Chana masala

Place of origin	Indian subcontinent
Region or state	North India [1]
Main ingredients	Chickpeas, onion, tomatoes, coriander, garlic, chiles, ginger, oil, spices
Cookbook: Chana masala   Media:Chana masala

Chana masala (also chole masala or chholay) is a chickpea curry cooked in a tomato-based sauce, originating from the Indian subcontinent. ^{[1] [2] [3]} It is a staple dish in Indian (particularly North Indian) and Pakistani cuisine. ^{[1] [3]} It is often eaten with bread, including deep-fried bhatura (where the combination is called chole bhature), puri, or flatbreads such as kulcha. ^{[3] [4] [5]}

Ingredients and preparation

Along with chickpeas, the ingredients of chana masala typically include a base of onions, garlic, ginger, and chili peppers; chopped tomatoes to form the tomato sauce; and herbs and spices, such as amchoor, coriander, cumin, garam masala, and turmeric. ^{[3] [6]}

To prepare chana masala, raw chickpeas are soaked overnight in water. They are then drained, rinsed, and cooked with onions, tomatoes, and spices. ^[2]

It is sometimes garnished with cilantro and lemon or lime wedges. ^[4]

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  Raw ingredients of chana masala
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  Chole kulcha (chana masala with flatbread)

References

1. Singla, Anupy (2010). The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes. Agate Publishing. p. 77. ISBN   978-1-57284-670-8. Archived from the original on 2023-03-14. Retrieved 2023-04-19.
2. Singh, Manali (2018). Vegetarian Indian Cooking with Your Instant Pot: 75 Traditional Recipes That Are Easier, Quicker and Healthier. Page Street Publishing. pp. 13–14. ISBN   978-1-62414-645-9. Archived from the original on 2023-03-14. Retrieved 2023-03-14.
3. López-Alt, J. Kenji. "Channa Masala Recipe". Serious Eats . Retrieved 2025-03-29.
4. Shah, Khushbu (January 28, 2021). "The Caregiver Who Makes Chana Masala for Everyone". Food & Wine . Retrieved 2025-03-29.
5. Kitchen, Hebbars (2020-12-23). "chole bhature recipe | chhole bhature | chana bhatura | chola batura". Hebbar's Kitchen. Archived from the original on 2024-09-04. Retrieved 2024-06-04.
6. Pitre, Urvashi (September 19, 2017). Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast. Rockridge Press. p. 54. ISBN   978-1939754547.