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Chana masala (also chole masala, or chole) is a chickpea curry originating in the Indian subcontinent.[1][2][3][4] It is a staple dish in North Indian cuisine.[1] It is often eaten with a deep-fried bread called bhatura.[5]
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| Place of origin | Indian subcontinent |
|---|---|
| Region or state | North India[1] |
| Main ingredients | Chickpeas, onion, tomatoes, coriander, garlic, chiles, ginger, oil, spices |
Ingredients and preparation
editAlong with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, ghee, cumin, turmeric, coriander powder, garlic, chillies, ginger, amchoor or lemon juice, and garam masala.[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]
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Raw ingredients of chana masala -
Chole kulcha (chana masala with flatbread)
References
edit- ^ a b c Anupy, Anupy Singla (2010). The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes. Agate Publishing. p. 77. Archived from the original on 2023-03-14. Retrieved 2023-04-19.
- ^ a b 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. Archived from the original on 2023-03-14. Retrieved 2023-03-14.
- ^ Vora, Nisha (2019). The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes. Penguin Publishing Group. p. 342. Archived from the original on 2023-03-14. Retrieved 2023-03-14.
- ^ Richa Hingle (2022). Vegan Richa's Instant PotTM Cookbook: 150 Plant-based Recipes from Indian Cuisine and Beyond. Hachette Books. p. 166. Archived from the original on 2023-03-14. Retrieved 2023-03-14.
- ^ 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.
- ^ Pitre, Urvashi (September 19, 2017). Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast. Rockridge Press. p. 54. ISBN 978-1939754547.