Chana masala/Chickpeas curry

I don’t make puris often but when I did the other day, I could think of nothing but this curry to go with it.

Chana masala/Chickpeas curry

You will need –
  • White chickpeas – 400 grams
  • Cardamom – 3
  • Coriander seeds – 1 teaspoon
  • Cinnamon – I median stick
  • Onion – 1 medium finally chopped
  • Ginger paste – 1 teaspoon
  • Garlic paste– 1 teaspoon
  • Tinned tomatoes – 3/4 cup
  • Chili powder – 1 teaspoon
  • Chana masala – 1 teaspoon
  • Lemon juice – 1 tablespoon
  • Garam masala – 1 teaspoon
  • Salt to taste
  • Ghee/oil – 2 tablespoon
  • Water – 1 cup or as required

How to –
  • Wash n soak the chickpeas with enough water overnight.
  • Drain the chickpeas and cook with water and salt in a saucepan until the chickpeas are soft.
  • Grind the cardamom, coriander seeds and cinnamon stick in a pestle and mortar to fine powder.
  • Heat oil in the saucepan and stir-fry the spice powder for about 10-15 seconds
  • Add the chopped onion and sauté until golden brown.
  • Add the garlic and ginger paste and cook till the raw smell is gone
  • Add the tomatoes, chili powder and salt and cook for about 5 minutes.
  • Add the chickpeas, water and the chana masala. Stir and cook for 20-30 minutes
  • Drizzle the lemon juice and add the garam masala and turn off the heat.
  • Garnish with Coriander leaves.

Serve hot with Puri, rice or roti

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