Anjana Shanker is a chef and baker who has contributed to ChefSteps for many years. Previously, she worked on the R&amp;D team for Modernist Cuisine, as well as at restaurants like Lampreia in Seattle.

Anjana Shanker

Chana masala, also called chole, is a spicy, tangy chickpea curry consisting of plump chickpeas swimming in a spiced, tomato-based sauce.A staple of Punjabi cuisine, the exact ingredients used in the preparation can vary, and the consistency of the curry—from soupy and thin to so thick it’s almost dry—depends on the tastes of the cook. This version, which draws inspiration from Amritsari Chole, boasts a distinctive tanginess from dried pomegranate seeds (anardana) and dried mango powder (amchur), packs a spicy punch from fresh and dried chiles, and has a distinctive dark hue and almost unplaceable flavor undercurrent from black tea.It’s a dish that’s both hearty and refined, as a range of spices are added in stages to create a deeply flavorful and super aromatic curry that’s just as delicious when served with steamed basmati rice as it is with buttery flatbreads like <a href="https://www.chefsteps.com/recipes/no-nonsense-naan">naan</a> or <a href="https://www.chefsteps.com/recipes/paratha">paratha</a>.

Chana Masala