Chana Masala
One of the most popular dishes in both India and Pakistan, chana masala cooked in a spicy tomato-based sauce.
Ingredients
- 800 g Chickpeas See Notes
- 1 Large Chopped Onion
- 1 Large Tomatoe (pureed) See Notes
- 1 tsp Garlic paste
- 1 tsp Ginger Paste
- 2 Medium Green Chillies Chopped
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Seeds
- ½ tsp Turmeric Powder
- 1 tsp Crushed Red Chilli See Notes
- 1 whole Bay leaves
- 1 tsp Garam Masala
- ¼ tsp Cracked Black Pepper
- 1½ tsp Salt
- ¼ cup Oil
- Chopped Coriander/Cilantro
Instructions
- In a pot heat oil and add bay leaf along with cumin seeds. Temper them for half a minute.
- Add chopped onions and fry until translucent. Add garlic and ginger and fry for a minute.
- Add red chilli powder, coriander powder, crushed red chilli and turmeric. If spices are sticking to bottom of pan add table spoon of water.
- Add pureed tomatoes and stir in. Cook until oil starts to separate. Add ¼ cup of water and cover the pot. Simmer the sauce for 10 minutes.
- Add chickpeas and mix. pour ½ cup of water or just enough to cover the chickpeas. Add salt, cracked pepper and garam masala.
- Cover and cook on medium low heat for 15 -20 mins.
- At this stage, the gravy would have thickened. Gently mash some chickpeas with laddle.
- Garnish with coriander/cilantro and serve with naan or rice.
Notes
- You can use raw chickpeas or canned ones.
- If you are using raw chickpeas, they need to be soaked overnight which means around 8-9 hrs. They are then boiled until fully cooked through. You can add a quarter spoon of bicarb (baking) Soda, this helps to tenderise the chickpeas easily.
- Fresh tomatoes can be pureed in food processor or canned tomatoes can also be used.
- If you want to make it less spicy, reduce the quantity of each type chilli. But don't omit any one it as they all have an individual taste that contributes to
Tried this recipe?Leave a comment and rate this recipe below