"Spice It Up: Kolkata's Essential Vegetarian Masalas and Spices"

Elevate your vegetarian cooking with Kolkata's essential masalas and spices. From fragrant panch phoron to fiery shorshe, explore the key flavors that define Bengali cuisine and learn how to use them to create authentic dishes bursting with flavor and aroma. 

Today The Verdant Spoon talks about Kolkata's Famous Bengali Chana Masala (Chole)

Chana masala is a popular Indian dish made with chickpeas (chana) in a spiced tomato-based gravy. It is a vegetarian dish that is often served with rice or naan.

Ingredients:

Ø  1 cup dried chickpeas, soaked overnight

Ø  1 tablespoon oil

Ø  1 onion, chopped

Ø  2 tomatoes, chopped

Ø  1 teaspoon ginger-garlic paste

Ø  1 teaspoon turmeric powder

Ø  1 teaspoon coriander powder

Ø  1 teaspoon cumin powder

Ø  1 teaspoon garam masala

Ø  1/2 teaspoon red chili powder

Ø  1/2 teaspoon salt

Ø  1/4 cup chopped cilantro

Instructions:

Ø  Drain the chickpeas and rinse them well.

Ø  Heat the oil in a large pot over medium heat. Add the onion and cook until softened about 5 minutes.

Ø  Add the tomatoes and cook until they are soft and mushy, about 5 minutes more.

Ø  Add the ginger-garlic paste, turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Cook for 1 minute, stirring constantly.

Ø  Add the chickpeas and salt. Add enough water to cover the chickpeas by about 2 inches.

Ø  Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the chickpeas are tender.

Ø  Stir in the cilantro and serve hot.

Origins:

Chana masala is thought to have originated in Punjab, India. It is a popular dish in North India and is often served at weddings and other special occasions.

Occasions:

Chana masala is a popular dish to serve at weddings, parties, and other special occasions. It is also a popular dish to make at home for a quick and easy meal.

Benefits for Health:

Ø  Chana masala is a healthy dish that is high in protein and fiber. It is also a good source of vitamins and minerals.

Ø  Chickpeas are a good source of protein, fiber, vitamins, and minerals. They are also a good source of antioxidants.

Ø  Tomatoes are a good source of vitamins A and C. They are also a good source of lycopene, an antioxidant that has been linked to a reduced risk of cancer.

Ø  Onions are a good source of vitamins C and K. They are also a good source of quercetin, an antioxidant that has been linked to a reduced risk of heart disease.

Tips:

Ø  To make the chana (chickpeas) masala ahead of time, cook it according to the instructions and then let it cool completely. Store the chana masala in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the chana masala in a pot over medium heat until warmed through.

Ø  If you don't have time to soak the chickpeas overnight, you can quickly-soak them by boiling them in water for 1 hour.

Ø  To make the chana masala spicier, add more red chili powder.

Ø  To make the chana masala less spicy, reduce the amount of red chili powder.

Ø  To make the chana masala creamier, add a dollop of yogurt or sour cream to the gravy.

Ø  To make the chana masala vegan, use coconut milk instead of dairy milk.

Enjoy!