Chana masala
Chickpea dish from the Indian subcontinent From Wikipedia, the free encyclopedia
Chana masala (also channa masala, chole masala, or chholay) is a chickpea curry dish, cooked in a tomato-based sauce, originating from the Indian subcontinent.[1][2][3] It is a staple dish in Indian (particularly North Indian) and Pakistani cuisine.[1][3] It is often eaten with bread, including deep-fried bhatura (where the combination is called chole bhature), puri, or flatbreads such as kulcha.[3][4][5]
| |
| 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
Along with chickpeas, the ingredients of chana masala typically include a base of onions, garlic, ginger, and chili peppers; chopped tomatoes to form the tomato sauce; and herbs and spices, such as amchoor, coriander, cumin, garam masala, and turmeric.[3][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]
It is sometimes garnished with cilantro and lemon or lime wedges.[4]
- Raw ingredients of chana masala
- Chole kulcha (chana masala with flatbread)
References
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