Channa Masala Chole Chana - By Vahchef @ Vahrehvah.com
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- เผยแพร่เมื่อ 21 ส.ค. 2024
- Chana masala or chole masala is a popular vegetable dish in Indian cuisine. The main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus
Channa masala, an impressive, fairly dry and spicy dish with a sour tangy taste made with chickpeas. It is a popular Punjabi dish commonly known as chole masala or channay and mostly cooked in Indian and Pakistani cuisines. Channa Masala
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Ingredients
200 grams channa
25 grams channa masala pdr
1 springs coriander leaves
1 pinch cumin
1 tbsp ginger garlic paste
2 number gr chillies
1 number lime
3 tbsp oil
2 number onion
1 to taste salt
2 number tomatoes
1 pinch turmeric (optional)
few piece whole garam masala
Directions
• Soak chana in water overnight or to cook the same day soak them in warm water for at least 5-6hrs
• Pressure cook chole
• Drain the chole, reserve the liquid
• Chop up onion, tomatoes
• Heat oil in a deep saucepan and add cumin seeds whole garam masala
• When the cumin seeds change color add chopped onion to it and saute till they are brown
• Add the Ginger-garlic paste to it and saute for couple of minutes
• Add all the tomatoes dry powders to it and saute add salt
• Saute the tomatoes till they are soft and mushed up,
• Add the chana to the mixture and mix gently so that chole are properly coated in the mixture
• Add the reserved water depending on the gravy you need, check and adjust the seasoning
• Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro leaves
• Serve it with bhature, puri or chapatti with sliced onion and lemon wedge by the side
chole bautra is just awesome - make it a point to make it soon
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Huge respect from the USA.
To be honest this channel is the best tutor for Indian students at the US.
Without this channel, one could not imagine how to cook.
Back in India Mom's dishes were the default for a good taste. When I started cooking I realized that a good taste is possible by every hand.
I am an Indian living in Israel, chickpeas ( chimtsa in hebrew) is very popular here. People here make most of their dish with chickpeas. Thanks for posting my fav dish channa masala. I cooked it for the first time, as u said I got the same feeling when I am eating this delicious dish. I love the way you show the real excitement in this video. Keep rocking.
karthik nagaraj Absolutely... You got to love the feeling of what you made.
I am Chinese and am inspired by the enthusiasm in your cooking videos. I've mostly avoided Indian dishes because they seem so complicated but you've made them so simple and 'do-able' ! Thank you for adding another dimension of cooking in my home.
A minor correction. Baking powder is not added to make the chickpeas cook faster, it's added to keep the chickpeas moist inside, otherwise they will dry out. No matter how long you cook chickpeas, even if you turn them to a mush, without baking powder they will STILL be dry inside. And the tea is added not to make the chickpeas darker, it's added to neutralize the baking powder. When you boil tea, it produces tannic acid, which neutralizes the baking soda, otherwise it would be too bitter.
This is why baking powder and tea should always be used together, never one thing without the other. Just pre-soak the chickpeas in cold water for at least 10 hours, then drain and clean, add fresh water and bring to a boil in your pressure cooker. Add baking soda and a teabag (or loose leaf tea), add turmeric, then cook. If you're using souring agents separately (amchoor or dried green mango powder, dried pomegranate powder) they can also go into the pressure cooker while cooking the chickpeas. If you're using pre-mixed chana masala, then it's not necessary to add them at this stage, you can add them after the chickpeas are cooked.
Helpful tip: the powders that Chef refers to which impart a sour taste to the dish are 1) anardana powder (made from ground pomegranate seeds), and 2) amchur powder (sometimes spelled "amchoor"), made from dried, unripened mangoes. Any Indian specialty food store should carry them, or they can be bought online.
THIS GUY IS HILARIOUS, I COULD WATCH HIS VIDEOS ALL DAY! thank you my friend for you have made my day.
I love Indians!
I really REALLY love and respect Indians!!
Love Channa Masala too.
Greetings from Dubai! :^)
Thank you for explaining that chana masala powder has amchur and pom powder for the sour flavor. It's nice to know it can be made at home if I've run out of the chana masala mix but have everything else :)
Great recipe wah chef! Here is my variation for those in a hurry.
Crush tomatoes, onions, green chilies, red chilly powder, little oil, water, and HALF of the total quantity of massala you want to use in a blender to make a fine paste. I use both powdered chana massala and a little whole garam massala. Add a pinch of turmeric as well. In a pan heat some oil and add cumin seeds, ginger garlic paste, and the remainder of the massala. Once massalas cook a bit, add the paste. Remember the massalas in the paste are still raw so allow to cook well and stir. Add the chole (tea bag routine). You can choose to add more massala at the top. Add little lime juice / tamarind juice and a pinch of sugar. Salt to taste. Finish off with a little whole milk / cream. Garnish with chopped onions and cilantro!
Let me knot how it is!
Thanks Wah Chef for inspiring me to cook!
I like the way you explain reasons behind every step, timings,etc..
Love your shows!!
Thank you so much :)
W
@@mrutyu2424 W?
I’ve made this over 10x so I may as well leave a comment: it’s delicious and restaurant quality. Thanks for the recipe
Thank you very much wish you a very very happy cooking and I’ll be posting new recipe for each and a masala this week
Thank you VahChef my chole came out beautiful. I just added tea to mine to give it stronger taste.
I just tried this recipe... and it is just out of the world. I just love the way you explain the details.. Thanks for making our lives better.
ramya manivannan Thanks
Nice
Just tried this today.. came out amazing!!! Added a little Kashmiri Chilli powder for extra spice😊.. Thank U Chef
Chef I tried out this recipe it came out very delicious and my husband and kids enjoyed with roti. Today am cooking this 2nd time. It's really inspiring. Thanks a million.
Nearly 13 years after you posted this video, I made this tonight to the delight of my guests. They loved it. Utterly fantastic.
Yes its awesome. I try making all your recipes, its too good. Thank you sir. God bless you for sharing your talent.
His introductions are wonderful. He makes you want to listen. His recipes are really tasty.
I love indian food and I always watch your videos and learn how to cook from them....thank you for these wonderful recipes ♥♥♥ may you be blessed and always happpy as you are giving positive energy :)
Thanks for the instructional lesson, chef. Channa Masala is a great dish. Easy to prepare, inexpensive ingredients (as long as you've stocked up on the proper spices), delicious and nutritious. The entire world is rocking to this dish, not just Punjab!!
This was my first try ever making an Indian dish. I followed the video exactly and it turned out... AMAZING. Absolutely delicious!
mohyla103 Awesome... Try some other dishes too.
mohyla1
03
Chef you are getting younger at cooking 😉 The enthusiasm and smile didn't fade at all. Thanks for all your videos
i cooked this dish a few days back using a different recipe..it turned out good but i was not satisfied..yesterday i tried out your recipe and it was just awesome..thanks a lot for the recipe..the thing i liked most is i need not grind anything ;-)..and yes i used store bought chana masala powder.
I completely agree. I have found that it is best to cook the entire preparation before chickpeas are added, remove the whole garam masala, blend the mixture, then add it back to a hot pan with a little more oil or ghee and cook it with chick peas. Tomatoes are stubborn and insular and are very hard to cook thoroughly, which is why in Italian cooking our tomato sauces take all day to prepare. Also, a friend of mine adds a bit of yogurt neat the end to give some smoothness and extra fat.
Good thing about Vahrehvah chef. The quick way of cooking and expression while eating that awesome.
Maya Chauhan The best thing to do with food is to enjoy it to the fullest and that's what I do.
Vahchef - VahRehVah I followed your recipe and I wasn't able to eat it because it tasted really salty. If it wasn't so salty it would have been nice because the flavours were there
Who said that "Cricket" is the only game that unites the nation...Sanjay's recipe are as amazing and thrilling if not more...from Kashmiri Dum Aloo to Avadh Biryani to pachi pulusu..:)
Since 2007 i have been watching ur video. today repeating this recipe
This guy is GREAT!!!!!!!!! I LOVE HIS ACCENT. NO OFFENSE.....He reminds me of Apoo from the Simpsons.
i love this guy's enthusiasm....
Your recipe no doubt rocks!!! Would like to specially mention that the enthusiasm you exude is an extraordinary factor and needless to say your passion for cooking is undeniably in equilibrium with your amazingly balanced inclination for that tasty munch after your recipe is done.appetisingly motivating!!!Keep going Thnx
@marge729 you can also use a little Besan (chickpea flour) to thicken the sauce as well.
I've been cooking Indian cuisine for many, many years and this is an EXCELLENT channa masala recipe. The only thing I changed is the amount of green chili Sanjay adds. He loves his food very hot so adjust to your taste!
I wasn't a fan of chick peas but tried this dish at a buffet and liked it. I just finished making it using this recipe.............terrific!
Your enthusiasm is wonderful, I'm going to start watching your other videos as well
Thank you for posting.
I use your recipes all the time as I'm just learning to cook. Thanks a lot.
I specially like your recipes because you don't over complicate matters and don't tell us to jump through hoops to cook good food.
My neighbor here in TN has directed me to your recipe for chick peas. I love it so much and very good for my diet limiting meat and gluten...I never knew chick peas or carbonzo would task so good. God bless you
Thank you for your recipes. I follow them. And the really great thing about your session is that it takes very less time to watch. It doesn't have all the drama of showing all the contents separately first in small small bowls and then adding the same. It gives real idea of amount. Usually in house we cant keep measuring the things in gram or milligrams. So this is perfect way.
everything i try to copy, everything becomes excellent for my whole family. i open your video, and i make evrything by following you. the best thing about you is that you use those ingredients which is always avaliable at my home and you use the method which i can easily understand. the the final product is always tasty. :-))))) Now i have also started making tasty food, thanks a lot
Chef your awesome..I pay attention to all the small tips you give us. You are amazing chef.
Sanjay great help, me married recently n shifted to UK, really your recepies inspire me to cook!! Cool job..
Hello Chef! I made this today and it came out so so gud. Thanks for sharing the tips on using pomegranate seeds. I had dried anardana at home and adding that made the chole even more delicious. I have a question on using the tea bags.....will it not add it's own flavour to the chole when boiling and change the taste of chickpeas?
Mouthwatering dish
I love how this guy conceptually explains the WHY behinds the process, than just knowing what to do.
One of my favourite Channa masala with roti yummy 😋❤️
no he's about to cry, the proof is at the end of the video, this guy really loves what he does!
Chef i have tried several of your recipes and am a big fan of your show! I tried Sambhar recipe and my husband said that it tasted even better than the restaurant we go to. I am having so much fun with cooking and learning new recipes from your videos. Thank you so much!
ih Put :(cs jnvv
I love watching your videos because your eyes light up with delight when you cook , I see pure enjoyment in what you do . Best wishes keep the recipes coming.
I made chana masala yesterday and I faced the problem of weird and raw taste. When we fry the paste for say 1/2 hour it becomes bit thick and dry so one needs to add bit of water and it looses all the charm and tastes again like recipe from a cheap hotel.
I will try the method you suggested. Thanks again
I tried this recipe 2 times nd it came out super delicious .. Tq so much chef its my 1st time cooking nd everyone at home loved it nd said it tasted just like restaurant food
Apples replaced Onions. Hing/Asfoetida replaced Garlic. Came out great too! Thanks Vahrehvah!
@arieloz You can used canned chickpeas, this will reduce the time to cook the dish. Just make sure that they crush as Sanjay says and you should be OK. I basically boil canned chickpeas for about 15 minutes just to soften them a little more. You can also add gram flour to thicken the sauce as well. You can find gram (Besan / chickpea) flour in your local Indian grocery store.
i am going to try this for my sister.she told me try this.she like channa masala very much
I usually cook chana masala in Kerala style but today i tried your style and it was awesome . Thank you for this video
Rethimol Ravindran Wonderful.
Great video of the Chana masala - I like the tip of the tea bag and soda to keep the color. I use canned peas a lot and they aren't always cooked enough to the consistency you recommend. The next time I make this I think I will still use a can of chick peas but will boil them before mixing in the tomato paste. That way I can save myself the time of soaking and boiling raw peas but still make sure they are cooked to the right consistency.
Wow Anna you make and give recipe s which really are amazingly delicious if made just following you recipes
Thank you so much
Thank you Vah chef. you are brilliant. I always watch your videos before making any recipe. You are an asset for people like me who stay far away from India
I followed this recipe as described, and it was exceptional! Better than even my favorite restaurant, and almost as good as my Indian friend's mother's version.
Hai,
This is S. Remya.. I really like your way of cooking and teaching style.. By you, I improved a lot and happy to watch your all recipes...
just visit your website to get idea for cooking Chana Masala for 200 people.
I usually chopped onion and cook with Oil and little butter in oven but you are the best.
My freinds are British, they are not eating enough Indian spice food, for them I would request a less spicy recipy, your style of delivery is very good, I follow you on this and would like one to help us loose weight.
watch i 2 days we will have dosa
have fun cooking with vahrehvah and with the spirit of the show send email to your friends so they too can enjoy
You inspire me to cook when I am really lazy to cook and don't know what to cook, your recipes are really simple and easy to cook. Thank you Very much !!
It’s my pleasure keep cooking great food every day
Hi Sanjay,
I made Channa Masala for the second time today. And thanks to your video, it has come out extremely well. I have tried your recipes for samosa, malai kofta and palak paneer as well. With good results. You have definitely inspired me to cook!
I'd like to make Rajma masala and would really appreciate if you could post a video for it.
Thank You once again!
This guy. This. Guy. And the editor who decided to leave this little vulnerable moments. So clear he loves what he is doing.
Generally in restaurants they grind the onion paste and fry it and keep it for long time. Then boiled chick peas are added with other spices.
Though the pasted onion gravy really tastes very professional and crisp. But if we add even bit of water to the fried paste is will loose its crispness and would start tasting like a raw onion. Anybody observed this happening ? Please share your experience.
Dear Sanjay your videos are helping me a lot to survive in US. I want to know how much time i need to boil chana in pressure cooker. I would appreciate your help.
3to 4 whistles
There are many times when I see really, really delicious food I almost get tears in my eyes.
Still a great video and great recipe.
he is the best inian chef available in youtube....follow him.
This is my favorite dish by far, and I'm definitely not a vegetarian! I never use the store bought channa masala. I make my own garam masala and add cumin, coriander, anardana and amchur. I don't use lime juice either, cuz I always add enough of the last two ingredients. you HAVE TO make puri or Bature with this.
You are too good! I have seen lot of videos of Indian food posted online nothing is even close to yours. Your videos are lively interesting, short and crystal clear. Your energy, the passion, the clarity, your tips, everything makes it wonderful. You are so natural and that makes it great to watch and inspires to cook. I am a chef too working for Bon Appetit it in the Bay area and my favorite pass time is watching your videos now. It used to be Food channel once! Keep up the good work.
I love this guy! why is he so funny? When he adds the pori, he says whoo! What a great personality!
vah chef
you save me every time
the kids will get chana masala today after school
you do inspire me to cook
thank you so much
Sanjay,
I LOVE Indian cuisine and have been hooked on it for over 15 years. Will you post a recipe for Chicken Vindaloo? I have made this a couple of times and it comes out good but I am not sure if the recipe books that I have are as authentic.
Thank you.
This chana masala receipe is awesome.. I prepared it last Sunday and all my guests loved it!
Thanks!!
You can find green chili's at any grocery. They are small and thin. You can use crushed cayenne pepper as a substitute. Or, if you have an Indian grocery store in your area, they will have all of the right ingredients, check your phone book under Indian / Pakistan grocery. Hope this helps.
Hi Sanjaya we call you as brother we like your recipes and when ever we want try the new thing we will check first your videos and goes to other sites thank you once again and I loves cooking very much
it is hummus. it is made from channa and tahina sauce i.e seasame seed sauce. you can many videos about it in youtube. it is easy to make and tasty also.
Amazing recipe! I cook this all the time when I have guests and they love it!
Hey chef just add a spoon corn starch mixed in half cup of water at the moment the chana r finished and ready cooked.. so the gravy is very much thick.. to be real Chiker choolay..
I salute you man, you are wonderful cook. You are rocking man, Let me ask one question, How many girls have you been impressed by your cooking? Because I am started to cook like you and mine number is increasing.
Shailendra
I have become a very good cook now and am inventing you recipes in recent days. Thanks a lot i love that so much thanks
I love this dish. :) Thank you so much ... Because my mom doesn't know a lot of veggie dishes, I turn to indian cuisine and thank you chef you give me recipes so i dont starve. :)
evrything was perfect..but jst one little suggestion sir! wen u add lemon to the dish wen its on hot flame the taste turns bitter... so better to add lemon wen dished out and ready to eat
You dishes are very special
Man! I saw this video tonight and really wanted to make chana masala but realized I had to soak the chick peas for at least six hours :( BUT I did make aloo gobi according to your great recipe!! Tomorrow, I'll be making very spicy chana masala!
Thank you for this great recipe! When I go to Indian buffets, chana masala is the first thing I look for. If they don't have it, I feel disappointed.
I cooked it yesterday and again it was delicious. Thanks from Germany 🇩🇪
I tried this SUPEH DELICIOUS recipe with mouthwatery burning sensation! OMG
Add dry amla peices available in most stores to chana masala it gives a great color and flavour
You are the best teacher.i learn lots of things from your videos.Namaste, salm valeko,and sat shri akal.
I'm watching this after 11years of it posted 😊
i'm trying it now it's great thanks!!!!!!
hi am from philippines but i love indian cuisine
Thank you so much for this recipe. YOU are an incredible chef. I admire your character. You are very positive in attitude and you are a joy to watch. Not only are you a great chef, you are also a natural comedian :) You have taugh me alot about cooking, and I appreicate you and your videos. Thank you. This recipe comes out great each time I make it. I will say a little secret of mine. I make it exactly as you have taught me; however, I add a little bit of brown sugar. Great recipe Chef!!
Hey
Awesome work!!
U can fry Flour tortilas n they taste just like Bhatura n safes lot of ur efforts!!
Enjoy it with these yummy channa's
His style of cooking is superb. Whatever I try gives excellent result. You are too good, keep up the good work.
This is a stone cold classic from the master himself. Dear friends, please revisit the golden age.
Sanjay..I have turned into a better chef after watching your recipes.Thanks you very much.You have added that extra flavour in my cooking.Can you also post Dhokla Receipe..Thanks:-)
Why is this dude so cool?
I subscribed you ,I wanna talk to yoi
Actually cooking starts from 2:17... Thank me later😬
thanks
Fathima Farhana thank you
Fathima Farhana thankyou
Thank you.you save my time.
Fathima Farhana thanks a lot ... u saved lot of my time .
Our "KOLAVERI" rules... so dare you talk about our accent...
Actions speak more than words... Show me one person who has such a positive body language like our wahchef while narrating his recipe... Even French fried if cooked by wahchef would be healthy because of his love towards cooking and humor.. These two ingredients would wipe off all negative effects of any dish...Wahchef. Remember.. .
i love his cooking.. more than that, i love his accent..
Keep ROCKING SANJAY THUMMA...
This is the first chana masala recipe ive seen that includes cumin. Bravo!