Chana Masala Recipe
Chickpeas cooked in a spiced tomato gravy.
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Ingredients
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Main Ingredients
Spices
Cooking Ingredients
Method
Preparation
Soak and Cook Chickpeas
If using dried chickpeas, soak them overnight in water. Drain and boil them in fresh water for about 1 hour until tender. If using canned chickpeas, drain and rinse them.
Cooking
Heat Oil
In a large pan, heat 2 tablespoons of oil over medium heat.
Sauté Cumin Seeds
Add 1 teaspoon of cumin seeds to the hot oil and sauté until they start to crackle.
Add Onions and Sauté
Add the chopped onion and sauté until they turn golden brown.
Add Garlic and Ginger
Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.
Add Tomatoes and Spices
Add the chopped tomatoes, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and salt to taste. Cook until the tomatoes are soft and the oil separates from the mixture.
Add Chickpeas
Stir in the cooked chickpeas and mix well, ensuring they are coated with the spice mixture.
Add Water and Simmer
Pour in 1 cup of water and bring to a boil. Reduce heat and let it simmer for 10-15 minutes to allow the flavors to meld.
Finish with Cilantro
Stir in half a cup of chopped cilantro just before serving for freshness.