Chana masala
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This article needs additional citations for verification. (September 2008) |
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| Origin | |
|---|---|
| Alternative name(s) | Chole Masala |
| Place of origin | South Asia |
| Region or state | Punjab region of Pakistan and India |
| Details | |
| Main ingredient(s) | Chickpeas, onion, tomatoes, coriander seed, garlic, chiles, ginger |
Chana masala [ˈtʃənaː məˈsaːlaː], also known as chole masala or channay (plural) is a popular Punjabi dish in Pakistani and Indian cuisine.[1] The main ingredient is chickpeas (called "chana" in Hindustani). It is fairly dry and spicy with a sour citrus note.
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Ingredients [edit]
Along with chickpeas, the ingredients typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (amchur, sometimes spelled "amchoor"), crushed pomegranate seed (anardana) and garam masala.[2]
Regions [edit]
India [edit]
It is popular mainly in the Punjab region of northern-India, and also notably in the regions of Gujarat. In Gujarat and Rajasthani areas, it is commonly cooked dry, with tangy spices.
In India, it is often eaten with a type of fried bread and is known as chole bhature. It is commonly sold by street vendors but also can be found in restaurants.
Pakistan [edit]
Aloo chole is a Pakistani variation of chana masala made with potatoes as well as chickpeas. In Lahore, a variation of the dish called "murgh cholay" is popular; the dish consists of chickpeas and chicken and is part of the traditional breakfast of Lahore.
References [edit]
- ^ Bhagat, Rasheeda (Oct 07, 2005). "Cooking with Ees". The Hindu Business Line.
- ^ "The Choley series - Authentic Amritsari Choley, the real deal!". wakeupandsmellthemasala.blogspot.com. 2009-03-15. Retrieved 11 July 2011.
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