Chana Masala
Chana Masala is a spiced chickpea curry made with tomatoes, onions, and a blend of spices, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chickpeas (dried) | 500 | Grams |
| Onion (medium, finely chopped) | 2 | Count |
| Tomato (medium, pureed) | 3 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit) | 2 | Count |
| Coriander Powder | 2 | Tbsp |
| Cumin Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Garam Masala | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Coriander Leaves (chopped) | 1 | Bunch |
| Lemon (juiced) | 1 | Count |
Instructions
- Rinse and soak the dried chickpeas in water overnight.
- Drain and rinse the soaked chickpeas. Cook them in a pressure cooker with water until soft.
- Heat oil in a pan. Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
- Add the pureed tomatoes and cook until the oil separates from the mixture.
- Stir in coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes.
- Add the cooked chickpeas along with some of the cooking liquid. Simmer for 10 minutes.
- Add garam masala and simmer for another 5 minutes.
- Garnish with chopped coriander leaves and lemon juice before serving.
Prep
- Soak chickpeas in water overnight
Kitchen equipment
Pressure CookerBlender or Food Processor