Chana Masala Recipe [Bengali Ghugni Recipe]
Chana Masala Recipe is an Indian food made with chana (chickpeas) and Indian aromatic garam masala. It is an Indian subcontinental traditional food. Chana masala tastes deliciously nice with chapati, rice and Muri.
Cholar Ghugni or Chana masala is one of the famous and traditional Iftar items in Ramadan time and other occasions. In Bangladesh it is known as “cholar ghugni” and in India and Pakistan, chana masala, chole masala, Kala chana masala, Kabuli chana masala, etc. Chana masala is also a popular street food in Bangladesh, India and Pakistan.
Is Chana (Chickpeas) good for health?
Before eating foods, we should know that the foods are healthy or not. There is some number of key benefits of Chickpeas.
Most Popular Recipes
How to Make Chana Masala
Cooking procedure of chana masala is very simple, everyone can make a chana masala recipe for chapati at home. First, soak the dry chickpeas in enough water overnight. For boiling chickpeas, you can use the pressure cooker but I didn’t use the pressure cooker. Heat vegetable oil and fry sliced onion in a non-stick pan then mix all the ingredients and garam masala and cook till it comes from oil and it looks bright.
Other Related Recipe You Might Like
How to Serve Chana Masala
Scatter with chaat masala and coriander leaves. Usually, Chana Masala is served with chapati, muri, even with rice as a side dish. It is served with other Ramadan item during the Ramadan month in the various Muslim country.
Chana Masala Recipe is a very easy and tasty recipe that is a rich protein and fiber food.
- 250 g Chola/Chickpea
- 11/5 Cup Vegetable oil
- 1 tsp Cumin
- 1 pc Bay leaf
- 2 pcs Cinnamon (Medium Sizes)
- 4 pcs Cardamom
- 1 pc Black Cardamom
- 150 g Sliced Onion
- 2 tsp Ginger Garlic paste
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- Salt to taste
- 2 tsp Red chili powder
- 1 tsp Cumin powder
- 4 pcs Green Chili
- 2 pcs Cubed Potato
- 2 tbsp Mustard oil
- 1 tsp Chaat Masala
- Coriander leaves
Soak dry chickpeas in enough water overnight or at least 24 hours.
Heat vegetable oil in a large non-stick skillet over medium heat.
Add cumin, bay leaf, cinnamon, cardamom, black cardamom and stir fry.
Now add sliced onion and fry till golden brown.
Add ginger-garlic paste, coriander powder, turmeric powder, salt, red chili powder, cumin powder, green chili and stir fry for 40 seconds.
Add soaked chickpeas and fry for 2-3 minutes.
Add 4 cups water, cover with lid and cook it for 20 minutes.
Check it after 20 minutes and again cover it for 10 minutes.
After 10 minutes check it again and add 1 cup or 2 medium sizes boiled cubed potatoes. Cook it for another 10 minutes.
Add mustard oil and chaat masala, mix them properly.
Add coriander leaves to serve.