Choley Or Chana Masala (Indian Chickpeas Curry)
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Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
You can make restaurant style spicy and tangy chana masala or Indian style chickpea curry at home with this easy recipe. Chana masala is naturally vegan and a healthy vegetarian dish that goes excellently with rice and Indian breads.
You will need:
  • Oil - 2 tbsp
  • Cumin seeds - 1 tsp, lightly crushed
  • Onion - 1 large, finely chopped
  • Ginger and garlic paste - 1 tbsp
  • Green chilies - 2-3, chopped
  • Ripe tomatoes - 2, large, thinly sliced into half-moons
  • Tomato paste - 1 tbsp
  • Turmeric powder - ½ tsp
  • Red chili powder - 1-2 tsp (as per spice level desired)
  • Garam masala powder - 2 tsp
  • Coriander powder - ½ tsp
  • Aamchur powder - ½ tsp (see Notes)
  • Chickpeas - 3 cups, cooked (see Notes)
  • Salt - to taste
  • Cilantro leaves - 2 tbsp, chopped
How to:
  1. Heat oil in a deep pan. Add cumin seeds and allow them to crackle.
  2. Add onions and sauté till they are golden brown. Add ginger-garlic paste and green chilies and sauté till the raw smell is gone.
  3. Now add the tomatoes and tomato paste and cook till the tomatoes are mushy and you see oil starting to separate at the sides.
  4. Add turmeric, red chili, garam masala, coriander and aamchur powders. Mix well.
  5. Add the cooked chickpeas and 2 cups of water (or chickpeas cooking liquid). Add salt to taste.
  6. Bring to a gentle boil and cook for 5 minutes. Then reduce heat and cook further till gravy is thickened to your liking, stirring once in a while. Taste and adjust seasoning. Mash some of the chickpeas with the ladle to further thicken the masala.
  7. Stir in chopped cilantro. Keep covered till ready to serve. Serve chana masala warm with rice or flatbreads.
Notes:
1. To cook chickpeas from scratch:
Soak 1 heaped cup of dried chickpeas overnight in a generous amount of water. Just before cooking, drain and rinse them well under running water. Cook the drained chickpeas in a large pan adding 2-3 cups of water and ½ tsp salt till they are very soft. In a traditional pressure cooker, cook for 3-4 whistles and allow the steam to release naturally before opening the lid.
2. If you do not have dried chickpeas, use two 14-oz cans of cooked chickpeas instead.
3. If you are in a hurry, use ½-3/4 cup of thick tomato-based pasta sauce instead of the sliced tomatoes and tomato paste. Adjust salt accordingly if the pasta sauce is already salted.
4. Aamchur powder or dried mango powder is used in several Indian dishes to add a tangy flavor. You can replace it with a generous squeeze of lemon juice towards the end.
5. The prep and cook times mentioned in the recipe does not reflect the soaking and prep time for chickpeas. Chickpeas can be soaked, cooked and refrigerated a day in advance.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/05/27/chana-masala/