Indian Chana Masala
At a Glance
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 20 minutes
- Servings
- 4-6 serving(s)
Categories
- Curries
- Main Course
- Asian
- Indian
- Stove Top
- Easy
Dietary
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
I make this recipe all the time! Watch out, it's very spicy! 🙂 And quite healthy, too. Eat the chana masala as a curry over rice or my favourite, straight with paratha. Every now and then I like to add about 1 tsp of plain yogurt on top of the chana masala in the bowl, and then add the cilantro on top of that. I adapted it from: http://www.recipedelights.com/recipes/vegdishes/ChanaMasala.htm
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Equipment
Food processor, pan
Ingredients
- 1 (15 ounce) can chickpeas
- 1 onion, chopped
- 1 tomatoes, chopped
- 1 green chili pepper, chopped
- 4 -5 garlic cloves, chopped
- 1 inch gingerroot, chopped
- 2 -3 bay leaves
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 3 tablespoons olive oil
- coriander leaves, for garnishing
Instructions
Cut onion, tomato and green chili. Grind it in food processor along with ginger and garlic and make paste.
Heat oil in a pan and fry bay leaves for 30 secs.
Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.
Garnish with chopped green coriander leaves and serve hot.
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