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Chhole/ Channa Masala

1 medium onion, diced fine
1 inch piece of ginger, grated
2 fat garlic cloves, grated
2 hot green chillies chopped
1 cup ripe red tomato puree *see notes
540 ml tin of chickpeas *see notes
Around ½ cup hot water
1 tbsp oil (don't use extra virgin olive oil)

Spice Mix:

½ tbsp ground coriander
1½ tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1 tsp dried mango powder (amchur)
1 tsp (or to taste) hot chilli powder
½ tsp ground cinnamon
½ tsp ground cloves

Garnish:
½ tbsp chaat masala (I use MDH brand, Everest is pretty good too)
Big handful chopped fresh coriander

Method:

In a heavy pot, heat the oil, then add the diced onions. Cook, stirring for about 7 - 8 minutes on a medium heat, until the onions soften and just start to colour.

Add the grated ginger, garlic and chopped chillies. Stir.

Add the spice mix to the above mixture, then cook on a gentle heat, stirring constantly for about 5 minutes. Add the tomato puree and about ½ cup of hot water. Add the chickpeas, water and all.

Stir together, then cook on a low heat for about 5 - 20 minutes, until you can no longer feel the rawness of the spices.

Take off the heat, and whisk in the chaat masala and sprinkle over the chopped coriander to serve.

This chhole masala goes well with rice, naan, pulao and aloo tikkis.

Notes:
  • You can make tomato puree by blanching about 2 large, ripe tomatoes in hot water, then peeling the skins off and seeding them. Blend in a blender till pureed. The amount of puree depends on the size of your tomatoes, so you may have to add one more tomato, if necessary.
  • For convenience, you can substitute 1 cup strained tomatoes, available at Italian stores, or 1 cup plain tomato sauce instead of the fresh pureed tomatoes.
  • This recipe makes a lot of sauce, so you can increase the amount of chickpeas up to 800 ml (2, 400 ml cans) if desired.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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