Chloe Masala Recipe

Chloe Masala Recipe

Chloe Masala, also known as channay, chole masala, chole or chholay, is an Indian dish made with chickpeas. Technically, Chole Masala is made with the larger and lighter colored chickpeas commonly found in the United States and the West. This is basically a punjabi chloe recipe or aka chloe masala recipe.

This easy Chloe Masala recipe uses canned chickpeas. You normally can find garam masala spice in your grocery store spice aisle. If you store has an international section, it might be there instead.

For serving, try Indian flatbreads or chapatis, Plain yogurt, whisked and seasoned, and/or Pomegranate molasses.

Chloe Masala Recipe
Author: 
Recipe type: Main Courses
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chloe Masla recipe. also known as Chana Masala, this easy chloe masala recipe is made with canned chickpeas.
Ingredients
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (28 oz) whole, peeled tomatoes, juices reserved
  • 1 medium yellow onion, finely diced
  • 4 medium garlic cloves, peeled and finely chopped
  • 2’’ piece fresh ginger root, peeled and finely chopped
  • 2 Serrano chiles, stemmed and finely chopped
  • ½ tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • 2 tsp garam masala powder (Indian five-spice powder)
  • 12 cup water
  • Kosher salt to taste
  • 2 tbsp vegetable oil
Instructions
  1. Drizzle oil in a large skillet and heat it over moderate flame until it shimmers.
  2. Throw in the cumin seeds and sauté for a minute, stirring often, until it gives out a spicy aroma and splutters.
  3. Stir in the ginger, onion, garlic as well as chiles and sprinkle a dash of salt over them to season.
  4. Continue to sauté the mixture for about 6 minutes, stirring at times, until the onions soften.
  5. Empty the can of tomatoes into a fine mesh sieve to strain and set the juices aside in a separate bowl.
  6. Chop the tomatoes roughly into 1’’ chunks and keep aside until necessary.
  7. Sprinkle the ground spices and a tsp of salt over the sautéed mixture and stir to coat well with the spices.
  8. Sauté further for a minute, stirring periodically, until the mixture gives out a pleasant spicy aroma and stir in the tomato chunks.
  9. Drizzle the reserved juices over them, along with the chickpeas and pour in water.
  10. Stir them all together until well combined and bring the curry to a simmer.
  11. Continue to do so at a slightly reduced heat for about 20 minutes, stirring at times, until the flavors seep into the chickpeas and the curry thickens slightly.
  12. Serve
 

 

 

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