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.

Read this recipe »

Chana masala (or chole masala) is a very popular Northern Indian dish originating in Punjab. There are many variations, though the dish typically includes onions, garlic, ginger, tomatoes, chilies, coriander and turmeric and of course, chickpeas. This is one of the versions of chana masala that I make using homemade chana masala powder, although you can find commercial blends of chana masala powder as well as the other ingredients in this recipe at your local Indian or Asian grocer.

Read this recipe »

Undoubtedly one of the most popular north Indian vegetarian curries is chana masala. Chana means chickpeas, and masala refers to a blend of spices. Though there are countless variations, the basic elements are onion, ginger, chilies, and—of course—chickpeas, simmered in an aromatically spiced tomato gravy. For this version, I've included fresh mint for an additional layer of flavor that complements the tangy and aromatic qualities in the dish. Chana masala also has the additional benefit of being easy and relatively quick to prepare. It is best served with fresh cooked Basmati rice, your choice of Indian flatbreads, and a vegetable side for a complete and satisfying meal.

Read this recipe »

Chana masala powders are used for a tart, tangy, spicy and fragrant finish to Indian chickpea curries known themselves as chana masala or chole masala. Whenever possible, I prefer to make my own spice blends at home. Quality pre-blended varieties are available at Indian grocers, but it's much more fun to concoct your own mixture to complement your culinary creations and the flavors and aromas of seeds and spices crushed and ground right in your own kitchen can't be beat. I made this chana masala powder in preparation for the chana masala I will be featuring this week.

Read this recipe »

Chana masala — or spiced chickpeas — is one of the most famous of traditional Indian dishes and a favorite of vegetarians and non-vegetarians alike. Some version of chana masala featuring yellow chickpeas can be found at almost any Indian restaurant in North America — it's a dish that I almost always sample when trying a new Indian restaurant to gauge the quality of the chef's spicing, and I've made many different versions of it myself over the years.

Read this recipe »

The last time I made chana masala, the classic Indian chickpea curry, I made a version using my own homemade homemade chana masala powder. I like to make variations of my favorite dishes, so this time around I started from scratch, without a recipe. I think this is my best chana masala to date, absolutely flavorful and healthy besides. Serve with a grain, like mushroom pulao rice, for a very tasty and spicy meal.

Read this recipe »

Chana masala has always been one of my favorite Indian chickpea dishes. A classic North Indian dish that is popular throughout the world, even the most basic and faithful version is utter perfection and easy to prepare too. The key is to use good quality spices and blends, and as this dish uses garam masala, special attention is needed there — either purchase a pre-prepared one that is notably fresh or, best yet, make your own. I've learned from past experience that the quality of the spices used can elevate even the simplest dishes to culinary heights resulting in a dish that goes beyond mere sustenance. Food is essential for survival, but the act of eating should be a pleasurable one too.

Of course, chana masala in its purest form is simply chickpeas cooked in a fragrant, aromatic and spiced tomato gravy with onion, garlic and ginger, so there are countless variations and recipes. I've played with the basic components over the years to create new dishes that have become treasured favorites in my kitchen. A bit of heat is essential, as are the aromatic seeds.

Read this recipe »

Originally a side dish that focused on paneer as the shining ingredient, I have revised the older recipe from way back in 2009 to make it more legume-centric. Thus, I have come up with a version of chana masala that includes shredded paneer along with mushrooms which are pan-fried near the end of the cooking time and then added to the dish for an unforgetable dish without too much fuss either.

Read this recipe »

One of my go-to simple meals when I don't wish to spend much time thinking about what to make is chana masala, the classic Indian spiced chickpea and tomato curry that I've made and enjoyed probably hundreds of times over the years. This dish started out just with that idea, but after deciding to cook the curry with black chickpeas instead, I ended up creating something altogether different and wonderfully rich and robust after a little added thought.

Read this recipe »

Chat (or chaat) masala is a very popular spice blend in northern India where it is often tossed with fruit or chickpeas to make simple "chat" snacks sold by street vendors. While there are dozens if not hundreds of recipes for chat masala, dried mango or amchoor powder and black salt are essential ingredients — these are combined with various seeds and spices to create a wonderfully hot, sour and salty mixture that is absolutely delicious with cool or tangy foods. Chat masala is a favorite of mine when sprinkled on fresh tomatoes or hard-boiled eggs, or incorporated into summer salad dressings. If you haven't tried chat masala already, you will be in for a treat.

Read this recipe »

As I have noted before, fresh homemade spice blends are always superior to store-bought blends. For example, I whipped up a batch of goda masala for a tangy red lentil curry and was struck by the heavenly fragrance. The goda masala spice blend is a specialty of Maharashtrian cooking, adding a hot, earthy and dry seasoning to foods of the region, like dals, rice dishes, vegetable curries and khichadis. A pinch of goda masala would be an excellent choice for homemade flatbreads. The recipe for the blend comes from Sukham Ayu: Cooking at Home With Ayurvedic Insights by Jigyasa Giri and Pratibha Jain, who included it as a tribute to the hills of Maharashtra. A big thanks again to these ladies for sending me a copy of their book.

Read this recipe »

Considering I keep so many staples on hand in my overstuffed kitchen, I was shocked to discover during dinner preparation that I was completely out of garam masala — is a key ingredient in so many Indian dishes. Thankfully, it is easy to make up your own fresh blend, which I have been meaning to do again anyways because the taste is far superior to store-bought blends and it keeps for a few months in a well-sealed jar. This flavorful, dark and rather complex and smoky blend has been perfected over the years and has become a staple in my kitchen.

Read this recipe »

As I have noted many times in this space, I always do prefer to make my own spice blends, time permitting. Although there are plenty of good ready-made blends to be had from Indian grocery stores, there is just no comparison between the homemade versions. Sambar powder — or sambhar masala — is the base for a wide range of spicy south Indian vegetable or dal curries known as sambars or sambhars, and I prepared this mixture in preparation for a black-eyed pea sambar dish that I made for a dear friend of mine. The addition of chana dal was a welcome addition to the mixture and it thickened it out to suit my preferences. Chana dal as well as the other ingredients in this recipe are easily found in Indian and most Asian grocers.

Read this recipe »

After seasonal feasts, it not uncommon to crave more cleansing and nourishing dishes such as kitchari (or kitcheree or khichdi). Essentially a one-pot Indian meal, the common feature of a kitchari is a digestive aiding combination of split legumes, rice and spices and often vegetables. Such preparations are open to an endless number of variations.

Read this recipe »

I will admit that I have a hard time keeping up with all of the different names for Indian dishes, as the cuisine varies so much depending on every region's unique traditions and influences. Indian savories often have me a bit confused, even though I started cooking Indian food soon after adopting a vegetarian diet, and that was over twenty years ago.

Read this recipe »

I've made such good use over the years of recipes from Madhur Jaffrey's World Vegetarian Cookbook that I was delighted to finally obtain a copy of her older book, World-of-the-East Vegetarian Cooking. Both are filled with astonishingly fast and simple recipes for delicious and exotic dishes of all varieties.

Read this recipe »

I used to get confused about the difference between chana saag and chana palak. The common elements are chickpeas, split or whole, and leafy greens. As it turns out, palak means spinach, whereas saag can mean any leafy green, including spinach but also mustard greens, kale, fenugreek leaves or whatever suits your fancy.

No matter the greens you choose to include, this classic North Indian dish deserves to be served up often. The creaminess of silky spinach and coconut milk embraces the plump buttery chickpeas and the range of spices used to aromatically enhance the experience. It's a luxurious dish that is nonetheless not overly spicy nor too rich. Serve up with brown rice for a special earthy and nourishing meal, or with your favorite flat breads.

Read this recipe »

For this recipe I made up a fresh batch of goda masala, a spice blend that is new to me. Garam masala will work well if you don't feel like making this blend, but I do recommend trying goda masala as it adds an extra kick and a uniquely deep and earthy flavor and aroma to the dish. The recipe for the spice blend can be cut in half, or you can make up a big batch and share with your friends. This easy-to-digest, tart and tangy dal curry (or "amti" as this kind of dish is called in Maharashtra) is adapted from "Sukham Ayu" by Jigyasa Giri and Pratibha Jain.

Read this recipe »

Indian khichris — also known as kidgerees or kitcherees — are simple rice and split bean pots flavored with herbs, spices or vegetables. They're a favorite of mine for very quick, easy and nourishing lunches or suppers. Not surprisingly, the full texture of cooked chana dal makes it a popular variety of split bean to use in khichris alongside the delicate texture of rice, and while I've already posted one chana dal and dill khichri, that particular combination of split beans and herbs is worth another recipe.

Read this recipe »

Fresh spice blends, pastes and sauces are an essential element in many Indian dishes. The longer I immerse myself into the art of Indian cooking, the more I find myself making my own preparations. A complexity is imparted to the food that simply cannot be recreated by using ready-made versions produced outside of the kitchen of the cook looking to add a unique touch. And for the most part, the effort involved is minimal.

This recipe does come with a warning. The spicier the better is my motto, but even I was gulping water and spooning some cooling yogurt into my mouth to ease the heat after tasting a scant 1/2 teaspoon of this pungent, fiery paste on its own. When incorporated into curries and their accompaniments, however, the heat is a necessary and sufficient condition. This potent paste has the advantage of lasting for a couple of weeks in the refrigerator, and can be stored in the freezer too.

Read this recipe »