Chana masala is a popular Punjabi dish in Pakistani and Indian cuisine. The main ingredient is chickpeas (called “chana” in Hindustani). It is fairly dry and spicy with a sour citrus note.
Chana masala is a year-long favourite among Indian and Pakistani dishes. The main ingredient being chickpeas and the tast being spicy and just a tad sour, but that varies with the sauces that some people serve it with.
The main ingredients typically consist of onions, tomatoes, coriander seed, garlic, chillies, ginger and garam masala.
In India, where the dish is prominent in Punjabi, Gujarati and Rajastani regions, the dish is usually cooked dry and served with a type of bread called chole bhature.
In Pakistan, the dish is known in multiple varieties, the most notable being Aaloo Cholay and Murgh Cholay. Aaloo cholay, as the name implies, adds a healthy amount of potatoes into the mix along with chickpeas as the main ingredient. Whereas in Murgh Cholay, the dish includes chicken as well and is a popular part of a Lahori breakfast.
Try this dish out and a number of other scrumptious desi dishes on our Vegetable Specialities page.