Bengali Chana Masala recipe | kabli cholar recipe | Kabuli chana recipe bengali

Kabuli chana recipes plays a vital role in vegan Indian recipes. Many delectable and luscious curries are prepared with chickpeas. Chickpeas are not only famous among vegans or vegetarians but is equally popular among non-vegetarians for its supreme taste and fleshy texture.

Kabuli chana recipe is mostly prepared in two ways in Bengali cuisine. One is using onion-garlic, and another is without using onion-garlic. In these two subcategories, chana masala is prepared in different ranges like chana masal dry, chana masala curry, chana masala with chicken liver, chana masala with keema and many more.

Today’s recipe is inspired from Chana Masala dry and I have infused Bengali flavour in it. It is perfect dish to treat your vegan friends and relatives. You can serve it as a starter in parties, get-togethers etc. It is a healthy and light recipe which can be served to people of any age group without any hesitation.

Kabuli Chana recipe Bengali style is a very simple and easy recipe. It needs very regularly used ingredients to be prepared. If you cut out the soaking time of chickpeas from the preparation section, then you can consider it as a quick recipe. You can get a healthy and nutritious snack with amazing flavours without investing much effort.

I am a huge fan of chole recipe easy and always keep on experimenting with this versatile ingredient – Chickpeas. Till date, I have prepared huge numbers of dishes with it including hummus, carries, casseroles, desserts, chaats etc. But this Kabuli Chana recipe Bengali style is very special to me because I always feel nostalgic with its flavour and taste.

According to many people Chole masala recipe is a Punjabi delicacy and is prepared in Punjabi style. There is no doubt that we got the iconic Chole Bhature dish from the rich and colourful Punjabi cuisine. I always get mesmerized whenever I talk about this supreme Punjabi Chana Masala dish. But chickpea is used in multiple cuisines to prepare Chana Masala with their regional flavours.

Chole masala recipe with naan is one of the most frequently served starter of Bengali ceremonies like marriage, annaprasan etc. But that chana masala preparation is very rich and spicy as compared to today’s recipe. But I am assuring you that I will come up with the Biye Bari Style Chana Masala recipe very soon.

Kabuli Chana recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. Before directly jumping into the recipe, let me share few interesting facts about chickpeas.

Kabuli Chana benefits

How to make Kabuli Chana recipe?

For the recipe with Kabuli chana, I have used canned chickpeas. It reduces the effort and time of preparation for the recipe. In the UK, it is easily available in any supermarket. But I know in many places canned chickpeas are not easily available. For the people of those places, I will explain here how to cook dry chickpeas.

For the Kabuli chana recipe, I have added potatoes. Bengalis are fond of potatoes and most of the vegetarian dishes are incomplete without it. It gives a nice texture and nostalgic feel to the dish.

To prepare any vegan food of India, it is very important to play cleverly with the spices to induce flavours to the dish. I have added whole spices into the oil to make the dish aromatic.

For Kabuli Chana Recipe Bengali Style recipe, very limited amount of spices has been used. It elevates the authenticity of Bengali cuisine. Other than whole spices, I have added small amount of cumin powder, coriander powder to flavour up the dish. At the end, I have sprinkled some roasted cumin powder. It makes the dish smell heavenly.

For the recipe with Kabuli chana, I have added very less amount of water because it is a Kabuli chana dry recipe. Bengalis love to add little bit of sweetness to the curries to make it taste perfectly balanced. I have added small amount of sugar which goes great with the tanginess of lemon juice.

For the chole recipe easy, I have used onions, ginger garlic paste and tomatoes. I have not used any dairy product like clarified butter (Ghee) or yogurt to stick to vegan. On another note, they don’t go with the recipe too.

Ingredients:

• 1 can of Chickpeas, 400 grams
• 2 large Onions, thin sliced
• 2 Potatoes, medium diced
• 1 large Tomato, deseeded and chopped
• 1 tablespoon Ginger-Garlic paste
• 2 green Chillies
• 1 Bay leaf
• 3 Cloves
• 2 Cardamoms
• ½ teaspoon Cumin seeds
• 2-inch Cinnamon stick
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Sugar (Optional)
• ½ cup Water
• Salt to taste
• Oil for cooking

• 1 teaspoon Onion, finely chopped
• ½ teaspoon Green Chilli, finely chopped
• 1 teaspoon Cilantro, finely chopped
• 1 pinch of roasted Cumin powder
• 1 lemon wedge

1. Open the can of chickpeas and drain the salted water (as I mentioned you it’s a dry recipe).
2. Keep the serving ingredients ready in a separate plate and keep the plate aside.
   

3. Add a pan on flame and let it become dry.
4. Add oil into the pan.
5. Once the oil is hot add cardamoms, cloves, cumin seeds, bay leaf, cinnamon stick and let them crackle.
   

6. Add onions and fry them in medium high flame for 5 minutes until they become translucent.
   

7. Add ginger garlic paste and give a nice mix.
   

8. Cook it in low flame until the raw smell goes away.
9. Add green chillies and give a stir.
   

10. Add potatoes into the pan and cook it in medium flame for a minute. Stir occasionally.
    

11. Cover the pan and cook it in low flame for 2 minutes.
12. Add tomatoes and mix it well.
    

13. Cover the pan and cook it in low flame until the potatoes and tomatoes get tender.
14. Add the chickpeas (Step1) into the pan and give a nice stir.
    

15. Add salt, turmeric powder and give a nice mix.
    

16. Cover the pan and cook it for 1-2 minutes in low flame.
17. Add cumin powder, coriander powder and mix it well.
    

18. Cook it in low flame for a minute.
19. Add water and stir it nicely.
    

20. Cook it in high flame until the gravy simmers.
21. Add sugar and mix it well.
    

22. Cook it in high flame for a minute and switch off the flame.
23. Transfer the Kabuli chana masala into a bowl and top it with chopped onions, green chillies, cilantros and roasted cumin powder before serving.

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