Chana Masala is a popular vegetarian dish made with chickpeas (also known as garbanzo beans) cooked in a spicy and flavorful tomato-based gravy. Here’s a simple recipe for making Chana Masala:
Ingredients:
- 2 cups dried chickpeas, soaked overnight (or 2 cans of cooked chickpeas, drained and rinsed)
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 3 tomatoes, chopped
- 2 teaspoons ginger-garlic paste
- 2 green chilies, slit lengthwise (adjust according to spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- 1 teaspoon dried mango powder (amchur) or lemon juice (optional)
- Fresh coriander leaves for garnish
Instructions:
- If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse before using. If using canned chickpeas, drain and rinse them thoroughly.
- Heat oil or ghee in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and mushy.
- Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
- Add cooked chickpeas to the masala and mix until they are well coated.
- Add water as needed to achieve your desired consistency for the gravy. Cover the pan and let the chickpeas simmer on medium-low heat for about 15-20 minutes, stirring occasionally.
- Once the chickpeas are cooked and the gravy has thickened, add garam masala and dried mango powder or lemon juice (if using). Mix well.
- Garnish with fresh coriander leaves and serve hot with rice, roti, or naan.
Enjoy your flavorful Chana Masala! You can adjust the spices and consistency of the gravy according to your taste preferences.
3 Comments
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Alex
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