Also known as Cholay, Chana Masala is a popular dish in India and Pakistan alike, made from chickpeas in a spicy tomato-based sauce. The origin of Chana Masala is difficult to trace as it has evolved over time and has been influenced by different regional cuisines and cultures. However, it is believed that Chana Masala originated in the northern region of India, specifically in the Punjab region, more likely in Lahore. The dish has been a staple in Punjabi cuisine for centuries and has spread throughout the Indian subcontinent, becoming a popular vegetarian dish in India, Pakistan, and Bangladesh. Influenced by a myriad of local cultural and religious traditions, the use of varied spices, such as cumin, coriander, turmeric, and chili powder, to flavour the dish has become a hallmark of Indian cuisine and is reflective of the country’s rich culinary history. Today, Chana Masala is not only enjoyed in South Asia, it is considered a staple dish in Indian restaurants and among South Asian diaspora communities around the world.Top of Form
Cooking and Storage Guidelines:
The followings are guidelines only, some appliance vary.
- HOB: Empty content into saucepan. Heat gently, stirring occasionally until hot throughout. Do not allow to boil. Do not re-heat.
- MICROWAVE (750W): Empty content into a non-metallic bowl, cover and vent. Heat for 3 to 4 minutes, stirring halfway, check the food is hot, stir well and serve. Do not re-heat. Select appropriate times for your microwave. Heating times must be adjusted to suit different power.
Caution: Take care when removing cover as hot stream will release.
Storage: Store in cool dry place. Once opened, store in a non-metallic container in refrigerator and use within 2 days.