Another popular Indian way to cook chickpeas is Chana Masala Dry. It is as flavourful as Chole Masala or Amritsari Chole, yet an easy and quick recipe.

We take cooked chole (chickpeas) and add it to the masala prepared with onions, ginger and garlic. You can also call it as chickpeas stir fry.

Enjoy this delicious recipe with phulka, poori or paratha.

Also try: Chole Masala, Amritsari Chole, Rajma Masala or Dal Makhani.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 45 mins, Total – 55 mins

Servings: 2-3

Ingredients:

1. Chickpeas (White Chole) – 1 cup (soaked overnight or 7-8 hours)
2. Onion – 1 large (finely chopped)
3. Garlic – 2 cloves (grated) 
4. Ginger – 1 inch (grated) 
5. Green Chilli – 4 (slit lengthwise)
6. Cumin Seeds – 1 tsp
7. Asafoetida – a large pinch
8. Red Chilli Powder – 1/2 tsp
9. Garam Masala Powder – 1/2 tsp
10. Coriander Powder – 1 tsp
11. Chole Masala Powder – 1 tsp
12. Dry Mango Powder (Amchur) – 1/2 tsp
13. Water – 2 cups 
14. Oil – 4 tbsp
15. Coriander Leaves – to garnish
16. Salt to taste.

PS: 1 Cup = 250 ML

How to make Chana Masala Dry:

1. Take a pressure cooker. Add chole, water and salt. Close the lid and let the first whistle blow on high flame then cook for 25 mins on low flame (do not worry on the whistles) or until chole are soft
2. Strain the cooked chole through a sieve. Keep aside
3. Heat oil in a pan or a kadai. Add cumin seeds and asafoetida. Let it splutter
4. Add grated ginger and garlic. Saute till aromatic
5. Add chopped onions and green chillies. Saute till onions are golden brown
6. Add coriander powder, red chilli powder and chole masala powder. Saute
7. Add cooked chole. Mix and cook for 3-4 mins. Saute occasionally
8. Add garam masala powder, dry mango powder and coriander leaves. Mix and turn off the flame
9. Your Chana Masala Dry is ready. Relish it with phulka, poori or paratha.