Chana Masala is a popular vegetarian dish from the Indian subcontinent, particularly in India and Pakistan. It’s a flavorful chickpea curry made with a blend of spices, tomatoes, onions, and garlic, creating a rich and hearty meal that’s both nutritious and comforting. Here’s a simple recipe to make Chana Masala at home:
Ingredients:
- 2 cups of canned or cooked chickpeas (drained and rinsed if canned)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 large tomato, finely chopped (or 1/2 cup canned diced tomatoes)
- 1 green chili, finely chopped (optional, adjust to taste)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon amchur powder (dry mango powder) or juice of half a lemon
- Salt to taste
- Fresh cilantro (coriander leaves), chopped for garnish
- Water as needed
Instructions:
- Preparation:
- If you’re using dried chickpeas, soak them overnight and then boil them until tender. If using canned chickpeas, rinse them well and set aside.
- Cook the Spices:
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add the chopped onions and sauté until they turn golden brown. Add the minced garlic and grated ginger, and cook for another 2 minutes.
- Add Tomatoes and Spices:
- Mix in the chopped tomatoes and green chili (if using), and cook until the tomatoes are soft and oil starts to separate from the mixture.
- Stir in the turmeric, coriander, garam masala, and red chili powders. Cook the spice mixture for a few minutes until the raw smell disappears.
- Cook the Chickpeas:
- Add the chickpeas to the pan and mix well to coat them with the spice mixture.
- Pour in enough water to achieve your desired consistency (some prefer it thick, others a bit more soupy), and bring to a simmer. Season with salt.
- Simmer:
- Let the curry simmer on low heat for 10-15 minutes, stirring occasionally. This allows the flavors to meld together and the chickpeas to absorb the spices.
- Finishing Touches:
- Stir in the amchur powder or lemon juice for a tangy flavor. Check for seasoning and adjust according to taste.
- Garnish with chopped cilantro just before serving.
Serving:
Serve hot with steamed basmati rice, naan, or roti for a complete meal. Chana Masala is also great as a part of a larger meal with other dishes for a feast.
Enjoy your homemade Chana Masala, a classic South Asian dish that’s sure to be a hit with family and friends!
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