Easy Chana Masala – addicted to Curry

A fast and simple one -pot -Channa Masala Weekag dinner. Served with basmati rice, rotis, chapatis, naan or puris.

There is no way to make Channa Masala, so you can’t go wrong. Our recipe is based on a Punjabi chole. We will publish other versions online for variety.

Everything about Chana Masala

Chana Masala is a protein -rich bowl from north India with a sosens -like broth. Our version is quick and easy to make during the week. We also make other versions that take longer or use less Roux.

Chana Masala is also known as Channay, Chole Masala, Chole, Chholay or chickpea curry. In Punjab it is often served with freshly fried puris. If you don’t want to do a BASMATI rice, try our Puri recipe instead.

How do you make Channa Masala?

This version of Chana Masala because it should be a short version for dinner a week. We went with chickpeas in cans, tomato paste, Garam Masala, Tamarind, onion, garlic, ginger and a mixture of spices. Oh and parsley, we usually use methi instead of parsley, but use them interchangeable. This pairing should speed up the cooking time. We all know how difficult it is to prepare something during the week, especially an Indian dish. You need either a mixer or a magical ball, a pot and about 30 minutes.

Ingredients and alternatives

• Rapese oil: You can either replace this with a vegetable or olive oil that can be picked up in any local grocery store.
• Tomato paste: Not to be confused with tomato sauce. The one we literally use has only 2 ingredients and salt.
• Ginger: You want to get a fresh thumb of ginger.
• Chickpea cans (chickpea bean beans): No specific selection Here you try to find one without too many preservatives or additives.
• Onion: Red, yellow or white onions work for this recipe. You can change it based on your preferences based on what you have in your pantry.
• Garlic: You need fresh garlic to make it easier for you to use frozen. Make sure that you are careful that it spits out of the ice structure.
• Parsley or Methi: Methi is not always available, so we use it interchangeable.
• Masala salt: I would prefer it if you either use your own house mix or try our simple Garam Masala recipe.
• Green chili peppers: We tend to use Serrano or Thai chili peppers in our recipes, but you can adapt them based on your tolerance.
• Red chili pepper powder: You can either grasp your own grinds or a box MDH Kashmiri Mirch or Deggi Mirch as a replacement.
• Tamarinde or Tamarinde Chutney: As a rule, we have a pack of peeled Tamarind at home, you can pick it up in any Indian food dealer. If you don’t want to use a lot, you can pick up a bottle of Tamarind -Sauce Maggi Mark Mark Brand.
• 1 teaspoon of cumin seeds
• Course powder: Tumeric powder or Haldi usually comes in a root for a miniature version from inside. In India they grow their own, dry and grind them. It is more convenient to pack it up that a brand only ensures that tumerry is the only ingredient.
• Water: Just simple tap water.
• Salt: Regular run of the mill table salt. You can also replace it with any other type you prefer.