Help--Chickpeas Koora

[godfather03]

Aamphat mama..Unnava? leka curry chesukuntunnava?

[vikuba]

mee andhariki kruthagnathalu...

burberry bhayya reply post tho muggindhaam.....

adhi kuda oka look vesi..

thanks all 

[Ruler4Dmasses]

oh bhattu..

[Silver_mani]

onino's

aloo

chickpeas

+ 1

[Diana]

nenu cheyaledu epudu e curry

anduke mekosam

Chana Chole Chickpeas Masala Curry

Chana masala (punjabi chole masala) is a popular vegetarian dish originated from north india with main ingredients such as Chickpeas, onion,tomato with fine blend of exotic Indian spices. This dish goes well with Chapathi, Naan, Roti, Parata, Bhatura, Poori etc. Chickpeas is a popular peas variety which are also known as kondai kadalai, kabuli chana, Kala Chana, Chole Channa, garbanzo bean, Indian pea, ceci bean, Bengal gram etc.

When I was in delhi, one of my punjabi friend taught me this recipe to make chole masala. I have altered this recipe according to my taste. I really adore to have chickpeas in various forms such as konda kadalai sundal, chana rice, chana masala etc. There are many ways to make chole. In this post I have explained the procedure to make simple and easy recipe of chana masala.
As usual, I will keep the recipe preparation as simple as possible with recipe pictures, so that it will be easier for beginners of Indian cooking. Step by step easy preparation to make spicy Chole Channa masala is given below. Try this traditional punjabi recipe and share your tasty experiences with us.

Indian Recipe – Step by step photos – How to make Chana Chole Chickpeas Masala Curry

Punjabi Chana Chole Chickpeas masala

Ingredients:

Chickpeas-200gms
onions – 2
tomatoes – 2
Tomato puree – 5 tbsp
Black Jeera – 1/2 tsp
Jeera -1/2 tsp
Mustard seeds -1/4 tsp
Ajwain-1/4tsp
Coriander powder -1tsp
Ginger-Garlic paste -2 tbsp
Tamarind paste -1 tbsp
Chilli powder – 1 tsp
Garam masala -1 tsp.
Turmeric Powder-1/4 tsp.
1 bay leaf
Salt to taste
Curry leaves -6
Coriander leaves

Ingredients for making Chana masala

Method of Preparation – Chana Chole Chickpeas Masala Curry:

Step 1 – Chana Chole Chickpeas preparation:

Soak the Chana overnight. Drain the water, so that its ready for cooking.
Soaked Chana Chickpeas

Step 2 – Tempering and Frying:

Heat oil in a non-stick pan, add mustard seeds, when it pops up add black jeera, jeera cumin, ajwain, curry leaves, bay leaf and Ginger garlic paste. Fry it for few minutes until a nice ans spicy aroma comes out.
Tempering the Ingredients

Step 3 – Frying onions:

When nice aroma comes out, add chopped onions. Fry the ingredients until the onions turns to golden brown color.
Frying onions

Step 4 – Tomato for Gravy Preparation:

Now add few finely chopped tomatoes and tomato puree, saute until the tomatoes becomes soft gravy. At this stage oil separates from the curry. 
Tomato Puree to make gravy

Step 5 – Adding Masala powders:

Now add all the masala powders (turmeric powder, coriander powder, chilipowder). Mix well until the raw flavor disappears and gives nice spicy aroma.
Adding masala powders to the gravy

Step 6 – Add Chick peas to gravy:

When the raw flavor disappears, add cooked chickpeas in to the onion tomato sauce gravy that was just prepared hot. Cook it until the chickpeas completely cooked or transfer the mixture to the pressure cooker. Cook the curry with little water for three whistles.
Mixing soaked chana to the gravy curry

Step 7 – Cooked Chick Peas:

Soak the tamarind in water for half an hour. Extract the juice of it. Now mix the tamarind juice with plain flour or corn flakes (see the tips for the reason of adding corn flakes) and add it to the cook curry it until the whole gravy thickens.
Cooked Chana Masala

Step 8 – Final touch with Garam masala and Coriander leaves:

When the curry becomes thick, remove it from the flame and sprinkle little garam masala powder and mix well. Now, you can garnish the masala curry with finely chopped fresh coriander leaves. Chana Chole masala curry is now ready to server hot with Chapathi, Naan, Roti, Parata, Bhatura and more. Did this Indian recipe make you hungry ? . Share your comments with us.
Channa Chole Chickpeas Masala Curry

Tips for this Recipe

Chana Chole Chickpeas Masala Curry
1) If you noticed the above recipe, you might have wondered why did i use Corn Flakes ?. The reason for adding Corn Flakes (you can also add Plain Flour or Maida) was to make the gravy masala more thicker, which increases the taste when eating the chickpeas masala.
2) Instead of adding all the ingredients one-by-one, you can also grind all the ingredients (onion, ginger, garlic and tomatoes with spices) as masala paste and add it after the tempering step.

 

[vikuba]

Aamphat mama..Unnava? leka curry chesukuntunnava?

im there man..

directing from here the procedures to roomies..

[sitaraZahir]

Sitara thank you..

Chick peas tin ante soak aye vuntayi mostly... Cooker avasaram ledhu

[mogalichettu]

em leedhu bhayya.. oka muukudu unte teesko.. chickpeas ni water tho paatu kasepu.. udikinchu.. with... lid closed.. konchem uppu and pasupu eeseyyi...

 

intlo assalu tomatoes and onions unte.. poddugga cut chesi eseyyi.. baaga deggariga oochaaka.. light ga mash chesthe cheyyi.. chickpeas ni,. garam masala eesko.. chivaraki or if you have any chole powder in home.. that's it man.. anthaku minchi em seyyaleem..

 

or make something called guggllu.. which is fairly easy.. chickpeas prasadam kuuda.. gudi lo isthaar..

 

Ingredients:

1 cup white chickpeas/kabuli channa/senagalu, washed and soaked for 6-7 hrs

pinch of baking soda

salt to taste

Tempering/Tadka/Poppu:

1 1/2 tsps oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp split gram dal/minappapu/urad dal (optional)

1/4 tsp asafoetida/inguva/hing

1-2 chopped green chillis

1 sprig fresh curry leaves

1-2 tbsps grated fresh coconut (optional)

 

1 Pressure cook chick peas along with 3 cups of water, salt and baking soda till soft. The chickpeas should not get mushy.
2 Drizzle oil in a pan heat the oil for half a minute on medium flame. Add mustard seeds and let them pop, add the cumin and urad dal and as the dal turns lightly red, add the asafoetida, chopped green chillis and curry leaves. Saute for 10 secs. Add the cooked chick peas and Mix. Adjust salt and turn off heat.

Guma guma lade chickpeas curry ready ani cheppadam marchi poyav...

[sitaraZahir]

Diana.. Awesome ga...

[KaskaMiska]

chick pees

[vikuba]

Chick peas tin ante soak aye vuntayi mostly... Cooker avasaram ledhu

ok cooker cancel aitey...

okadu cooker kadigaadu ipdey...now he is disappointed..

[Sastrygaru]

sastry u rock man...will follow the first part..

koora laaganey vandestha. aaya tho aaya nai tho kadupu kaali chinese ki jai..

 

oil optional bhayya frying ki.. elagoo light ga gravy kooora laaganeyy ayyidhi kabatti.. its upto you.. apart from that.. its failry simple..

 

 

cooker avasaram undadhu. stove pakkaane undi.. monitor chesthe.. kadai chaalu.. high heat lo tondharaga cheseyyyi..

 

follow m99 rulebook man.. ginni ooker lo petti.. 3 whisthles eyyi.. JK

[TheWall]

wtf..... expiry date 2018 aa....dont eat such stuff man....avoid tins if you can 

[Diana]

Diana.. Awesome ga...

S%Hi

[vikuba]

Guma guma lade chickpeas curry ready ani cheppadam marchi poyav...

adhi nen chepaali bhaiya chesaaka