CHANA MASALA (EASY AND AUTHENTIC CHICKPEA CURRY)

Chana masala, also called Chole in Punjabi, is one of the most popular North Indian and Pakistani vegetarian curries. It’s a quick and easy weeknight dinner that’s healthy, naturally vegan, and gluten-free. This recipe makes tender, flavorful chickpeas in a perfectly spiced curry and requires simple ingredients that are commonly used in Asian cooking.

PREPARATION TIME: 20 mins COOKING TIME: 30 mins SERVING: 8

INGREDIENTS

Oil 3 tbs
Onion finely chopped 2
Tomato chopped 3
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Red chili powder 1 tsp
Turmeric 1 pinch
All spice powder 1 tsp
Salt to taste
Green chili chopped 3-4
Cumin powder 1 tsp
Chickpeas (dried) 2 cup
Water 1/2 cup
Cumin powder ½ tsp
Fresh coriander leaves 1/2 cup

METHOD

Soak 2 cup dry white chick peas in 1 liter of water overnight, drain all water 4 hours

prior to cooking, sprinkle 2 tsp bicarbonate of soda, mix well and keep in a bowl for 2 hours. Wash under cold water until all of the soda is rinsed away.

Place chick peas in large saucepan add enough water to cover, bring to the boil, keep on medium heat until chick peas are cooked and soft when pressed between thumb and forefinger – 20 mins, then remove and set aside.

Put the oil in a large pan, add onions, fry on medium heat until golden brown. Add ginger and garlic and fry for a further 2 mins.

then add tomato,red chilli powder,turmeric,all spice powder,salt, and mix well.

Add pre-boiled channas at this stage with half a cup of water, simmer on low heat until all masalas are mixed in, cook on low heat covered for 7-10 minutes.

In the end,add cumin powder,green coriander and green chilies.

Serve hot with naan or rice.