Words & Brush Recipe Corner: EASY CHANA MASALA (CHICKPEA CURRY)

 

EASY CHANA MASALA (CHICKPEA CURRY)

By Full Kitchen on YouTube

https://fullkitchenrecipes.com/easy-chana-masala-chickpea-curry/

Chana Masala, also known as channay or chole masala, is a popular dish in Indian cuisine made with chickpeas (also called chana or chole) and a blend of spices.

This one pot chana masala/ chickpea curry is vegan, gluten free and can be customized according to your taste. The spices used can vary but typically include cumin, coriander, turmeric, and garam masala. The dish is usually served with rice or bread (such as naan or roti) and can be made with a tomato-based sauce or a creamy sauce. It is considered a vegetarian dish, and also a staple food in many regions of India.

INGREDIENTS

  

• 2 cups chickpeas, canned or boiled
• 4 tbsp vegetable oil
• 1/2 cup onions, diced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin seeds or powder
• 1/2 tsp turmeric powder
• to taste
• 1 tsp amchur powder
• 1 tsp nigella seeds
• 1/2 tsp chili flakes
• 1/2 cup tomato puree
• 1/2 -1 cup water
• cilantro and green chili for garnishing

INSTRUCTIONS

 

• Heat a large pot over medium heat. Once hot, add oil and diced onions. cook for few minutes or until translucent.
• Add ginger and garlic paste and saute for few minutes.
• Now add red chili powder, turmeric powder, coriander powder, cumin, salt, nigella seeds, chili flakes and amchur powder and cook for 5-6 minutes. avoid burning the spices, add some water if the spices are sticking to the pan.
• Add tomato puree and cook for few more minutes .
• Add drained canned chickpeas and mix everything together.
• Now add half to one glass of water depending on the thickness of the gravy, cover and cook for 5 minutes.Remove from heat.
• Garnish with cilantro and green chilies. serve with naan bread or rice.

NOTES

• Refrigerate: Chana masala leftovers can be stored in the fridge for up to four days.
• Freeze:  Freeze the chana masala in an airtight container for up to four months.
• Reheat:  Reheat the frozen chana masala in a microwave or let it defrost in the refrigerator, then reheat in a saucepan on the stovetop.

For more directions watch the video

ENJOY!

This page was posted by Sputnik One 

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