Chana and chole mean chickpeas, and a masala is a blend of spices in powder or paste form. Chole masala and chana masala then are the same kind of dish, but there are many different variations depending on the region of northern India and the choice of spices. One thing that all chole masalas have is a spicy and tangy sauce made almost always with onions and tomatoes. I've showcased several versions of chana masala on my blog, but I always enjoy playing around with different variations.
This version is quite rich despite the lack of any ghee or cream, and it's aromatic and spicy besides, but as always feel free to adjust the spicing according to your taste or tolerance. A tea bag added to the chickpeas while they cook lends a depth of flavor to the dish and, depending on the type of tea used, it can add a delightful fragrant aroma and just possibly a touch of smoky flavor too — but mainly it is used to darken the color of the chole masala. Feel free to omit it as the real flavor and beauty of the dish comes from the homemade spice blend and other spices that are added to the simmering gravy along with the tomato.
This dish goes well with steaming hot fresh cooked basmati rice and Indian flat breads. I made homemade poori breads to go along with the chole masala, which I have yet to perfect as I had hoped they would come out puffier, but they were nonetheless delicious and it was my first attempt at making them. I have made numerous other homemade Indian flat breads in the past with great success and was inspired to try something a bit different.
At any rate though, this version of chole masala is a definite winner!
Other Indian classics to enjoy from Lisa's Vegetarian Kitchen:
Saag Aloo (Spinach and Potato Curry)
Chana Palak (Spicy Chickpeas and Spinach)
Aloo Gobi (Curried Cauliflower and Potatoes)
Butter Paneer Masala (Cheese Cubes Smothered in a Spicy Tomato Gravy)
Kidney Bean Curry (Rajma)
On the top of the reading stack: Warlight: A novel
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