Chana Masala / Chole Masala Recipe – authentic Street style chana masala recipe with fresh homemade chole masala. Chana masala is one of the most famous dish in Indian cuisine. There are several ways and styles of making them. They can be made in Punjabi style, South Indian style, restaurant style, street style and many more. Since each style of making chana masala is different from the other one taste also differs from one another. But the best thing about chana masala is that it is always a party hit and can be enjoyed with rice, chapatis, parathas, naan, pulao or poori. Talking about today’s chana masala, it is a street style chana masala which you usually get with kulchas on stalls. This is kala or black chana masala and is made without using tomatoes. To give that authentic chatpata street style taste I have prepared fresh masala by roasting few spices and grinding them fresh. Trust me it increases the flavors of chana masala several times. I learned this chole masala recipe from my aunt who is really a great cook and also my inspiration. When I was very young she introduced me to wide variety of food. I always admire her way of cooking and presentation. To give this chana masala black color I have used tea bags. You can also use tea leaves just put them in cloth and tie a knot. After boiling chana do not forget to discard these bags. I have also used anardana ( dry pomegranate seeds) and amchur (dry mango) powder which also contribute in giving dark color to this delicious chana masala.
- 3 Dry Red Chillies
- 10 Cloves
- 1 Cinnamon Sticks
- 8-10 Black Pepper
- 4 Big Cardamom
- 4 tbsp Anardana
- 4 cup Chole
- 2-3 Bay Leaf
- 3 Tea Bags
- 3 tbsp Oil
- 1 cup Onion fine chopped
- 1 Garlic whole
- 1 inch Ginger
- 3 tbsp Dry Mango Powder
- Wash and soak chola in water for at least 8 hours or overnight.
- When you are ready to make chana masala drain the water out and put chola/chana in pressure cooker.
- Add bay leaf, tea bags and some salt (add only little salt or what is sufficient for chola. We will also be adding some salt later in masala).
- Now add water (water should be 2” above the chola). Mix everything and take 6-7 whistles or till chola is properly cooked.
- In a meanwhile take a pan in which you want to make chola. Heat it at medium low heat and add dry red chilly, cloves, black pepper, big cardamom, cinnamon sticks and anardana.
- Sauté the spices at low heat or till they are crisp and aromatic. Once spices are nicely roasted transfer it in a plate and let them cool down for some time.
- Once spices are cold enough put them in a mixy (grinder) jar and add ginger, garlic and some water.
- Grind it to a paste and keep it aside.Now heat the pan again at medium heat and add oil to it.
- Once oil is hot add chopped onions and cook till onions are brown in color and loses oil.
- Once onions are brown add ground masala paste and cook again till it separates oil.
- In a meanwhile open the chole/chana cooker and take tea bags and bay leaf out.
- Add these boiled chole in masala and cook it for some time. Break some of the chole with your laddle.
- Now add amchur powder or fresh lime juice and mix well. Now add 2-3 glasses of water and boil chole for 10-15 minutes.
- Chole/chana masala is ready to serve. Serve these delicious street style chana masala with pooris, kulchas or naan.
- Always soak chola/chana for 8-10 hours before cooking as they need to be soften before cooking and is easy to digest.
- To soak chickpeas/ chana wash them and soak them in water. Make sure you cover them several inches of water to allow for expansion.
- When you are ready to make chana masala drain the water out, put them in pressure cooker and cover them at least 2-3 inches of water to allow for expansion.
- It takes mostly 6-7 whistles at my place but you have to take more or less whistles. It all depends on the quality of water and pressure cooker you are using. At the end we want soft, non mushy chickpeas/ chana.
- Be careful while roasting the masala, do not burn it.
- Adding anardana gives black color and tangy taste to this chole masala.
- I always like to mush some cooked chickpeas/chana with masala as it gives delicious taste and texture to chole masala.
- You can add lemon juice instead of dry mango powder. But the authentic recipes calls for dry mango powder.
- Chana masala gets thick by time so if you are planning to eat it after several hours then don’t make very thick gravy.