Chana Masala is a popular Indian curry made with chickpeas (chana) simmered in a spicy and tangy tomato-based sauce. This protein-rich dish is flavored with a blend of aromatic spices, making it a comforting and delicious meal. It is often enjoyed with rice or Indian breads like naan or roti.
Preparation time: 10 minutes Cook time : 40 minutes Total time: 50 minutes
Servings: 4
Ingredients:
- 1 cup dried chickpeas
- Water (desired amount for soaking and cooking chickpeas)
For the curry:
- 2 large onion chopped
- 3 medium size tomatoes
- 1 green chilly slit
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri red chili powder (adjust to taste)
- 1 tsp black salt
- 1 tsp lemon juice
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
1.Chickpeas preparation:
- If using dried chickpeas, rinse them thoroughly and soak in plenty of water overnight for atleast 6-8 hours.
- Drain and rinse the soaked chickpeas. Pour 2 cups of water in a pressure cooker and pressure cook for upto 6 whistles in a medium flame.
- Test if the chickpeas are cooked properly by squeezing them. If the chickpeas is mashed completely when squeezing then it means it is well cooked else it is undercooked.
- Keep aside 2 tbsp of chick peas for grinding and adding them in the curry
2.Masala Powder Preparation:
- Cinnamon- 1 inch
- Coriander seeds -2 tbsp
- Pepper- 1 tsp
- Jeera-1 tsp
- Fennel seeds- ½ tsp
- Cardamom- 2 pods
- Black stone flower
Dry roast the above ingredients and grind it to fine powder.
3.Curry Preparation:
- Heat the oil in a large pan or skillet over medium heat.
- Add the chopped onions and sauté until they turn golden brown.
- Stir in the ginger garlic paste, and green chilly. Cook for 1-2 minutes until the raw smell disappears.
- Add the chopped tomatoes to the pan. Cook for 5-7 minutes until the tomato turns mushy.
- Add turmeric powder, Kashmiri chilly powder, and the fresh ground masala. Mix well and cook the spices for 2-3 minutes.
- Take the 2 tbsp of cooked chick peas which we have set aside initially and grind it into a fine paste
- Add the rest of the cooked chickpeas to the pan stir to coat them with the spice mixture and add salt to taste.
- Pour in about 1 cup of water (or chana cooking liquid) and chana paste. Bring the curry to a simmer and let it cook for 10-15 minutes, allowing the flavors to bind together.
- Add amchur (dried mango powder) or lemon juice and season with salt to taste. Garnish it with fresh coriander leaves
- Serve hot with steamed rice, naan, roti, or any Indian bread of your choice.
Enjoy this flavorful and nutritious easy Chana Masala Curry as a part of your meal!