Restaurant style Chana Masala Made Super Easy
Chana Masala also known as Cholay is one of the more popular dishes in Indian restaurants. Cholay is also a popular street food and it is served with an Indian bread called Batura. Amritsari Cholay is the most delicious and popular style of making Chana Masala.
Garam Masala is commonly used at home in Chana Masala. We will be using Indian Magic Mix to make Chana Masala. This spice blend offers a fuller range of flavor and and creates a more authentic style Chana Masala like you eat in restaurants or on the streets.
Inner Flame Indian Magic Mix ingredients:
Gluten Free Asafoetida* (Hing), Cardamom*, Red Chili*, Cinnamon*, Clove*, Coriander*, Cumin*, Fennel*, Fenugreek*, Ginger*, Himalayan Pink Salt, Tamarind*, Turmeric*, Peppercorn*, Chickpeas Flour* *Organic
This recipe uses the Inner Flame Kitchari Golden Mix Seasoning
|Serving Size: 1||Prep Time: 10 minutes|
|Cook Time: 20 minutes||Total Time: 30 minutes|
- 2 tablespoons oil (safflower/ sunflower/coconut)
- 1/2 red onion, small dice
- 1 tablespoon garlic, finely minced
- 1 tomato, small dice
- 1/4 cup water
- 1.5 teaspoon Indian Magic Mix
- 2 teaspoons black tea
- 1 medium sized potato, small dice (+1/4 teaspoon salt for boiling)
- 1 can chickpeas, strained
- Cilantro for garnish
How to make Chana Masala/Cholay Amritsari style.
Step 1: Boil black tea in 1 cup of water, strain water in cup and set aside.
Step 2: Boil potatoes with salt, strain and set aside.
Step 3: In a small saucepan or wok (preferred), heat oil and add garlic, sauté till the garlic turns slightly brown.
Step 4: Add onions, pinch of salt (just a pinch), sauté till the onions are caramelized and soft
Step 5: Add tomato, water and stir well. Add Indian Magic Mix and sauté till the tomatoes soften and you see oil leaving the sides.
Step 6: Continue to sauté till it turns to a slightly thick paste.
Step 7: Add boiled potatoes, half of the black tea water and chickpeas and cook for 5 minutes or until beans are soft. Add remaining black tea water if needed.
Step 8: Finish with few pulses of hand blender or gentle mash of some of the chickpeas for a thicker consistency.
Garnish with cilantro and serve hot