The first week of 2017 started off with the first snowfall of the year. Well, it was all gone by the afternoon but it was pretty for a few hours 🙂 We woke up early and had a good breakfast. I went out and clicked some pictures of the snow and enjoyed it while it lasted. It had been raining the previous night, so we did not expect any snow at all but it was a nice surprise. The next day was so cold that me and the husband did not even bother to get out of the bed until 10 in the morning.
Cold weather always makes us crave for comfort food that is warm and spicy, preferably something that makes us nostalgic. One such dish for me is the chickpea curry, also known as chhole masala. Eating this with batura (A crispy fried Indian bread) is one of my life’s simple pleasures. I remember my friends pulling my leg for ordering chhole masala with jeera fried rice for lunch every-single-time when I was in college.
It is simple dishes like this that show that good food is not always hard to make or involves a lot of work. I hope that you enjoy making and eating this dish as much as I enjoyed sharing this recipe with you.
- 1 1/2 cup Chana / Chickpea / Garbanzo beans
- 1/4 cup Water
- 1 Tablespoon Oil
- 1 cup Red onions (diced)
- 1 Tablespoon Ginger garlic paste
- 3/4 cup Tomatoes (diced)
- 2 Green chili (Hot Thai chili) (sliced)
- 2 Sprigs of mint leaves / Pudhina
- 4 Cardamom
- 1/2 tsp Shah jeera
- 3 Cloves
- 1/2 inch Cinnamon stick
- 1/2 tsp Turmeric powder / Haldi
- 1 tsp Red chili powder
- 1 Tablespoon Coriander powder
- 1/4 cup Coriander leaves
- 1 tsp Amchur powder (Dried mango)
- 1 tablespoon Butter (unsalted)
- Salt as needed
Cook time 25-30 min
Prep time 10 min
Passive time 15 min
Recipe level Intermediate
Spice level 4 (on a scale of 1-6)
Shelf life 2-3 days in refrigerator using an airtight container
Serving suggestion With rice / naan / poori
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- In a deep pot, heat oil add cinnamon, cloves , shah jeera and cardamom. On medium heat saute for 10-20 seconds.
- Add ginger garlic paste and cook until the raw smell is gone. It takes about 1-2 min.
- Add chopped mint leaves to it and saute for a minute.
- Add the diced onions to the pot and cook until they turn translucent. It takes 2-3 min on medium heat.
- Add turmeric powder and mix well.
- Add salt, red chili powder and saute for few more minutes.
- Add the diced tomatoes and cook until they become soft and mushy.
- It takes 3-5 min.
- Wash the beans thoroughly (I used canned chickpea for this recipe. You can use dry chickpea after soaking it for 7-9 hrs in water and boiling until they become soft)
- Add the chickpea to the pot.
- Add water, mix well, close the lid and cook for 5-10 min on medium to low heat.
- Add butter and mix everything.
- Now add the coriander powder and amchur powder. Cook for 2 min.
- Switch off the flame and garnish with chopped coriander leaves.
- Transfer it to a serving dish and garnish with mint leaves.
Serve the chana masala with poori or rice or naan.
- You can replace the whole spices with ready made garam masala powder if you prefer.
Have a nice day !!