Chana Masala is one of those curries which falls into the appetising space between comfort and delicacy foods. Easy to make and replete with gravy, this versatile curry goes well with a range of rices and breads.
Prep: 10 mins
Cook: 40 mins
3 cup Boiled Chickpeas
4 tbsp Vegetable Oil
1 cup Chopped Onions
1 tsp Ginger Garlic Paste
1 cup Chopped Tomatoes
1 tsp Garam Masala
1 tsp Chilli Powder
1/4 tsp Turmeric
1/2 tsp Kasoori Methi
1/2 tsp Amchoor Powder
1 cup Chopped Fresh Coriander
- In a deep-bottomed dish, heat oil and sauté the onions until nicely brown.
- Add the ginger garlic paste and fry until the raw smell disappears.
- Add the tomato pieces and cook to a mush.
- Add the chilli powder and turmeric powder.
- Let this mixture cool and blend in a food processor to make the chana masala paste.
- Add the blended chana masala paste and the garam masala to a pan and cook for two minutes.
- Add the boiled chickpeas.
- Cook for another 3 to 5 minutes until the desired consistency is reached.
- Some suggest dipping a tea bag into the gravy at this point to enhance flavours.
- When the oil seems to separate from the gravy, add the kasoori methi and amchoor powder. Stir well before turning off the heat.
- Serve garnished with fresh coriander alongside jeera rice, rotis or pooris.