Chana Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
374 kcal
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Course
Main Course, Dinner
Chana Curry
Description
Chana Curry begins by soaking chickpeas overnight to soften them. They are then cooked in a sauce made from sautéed onions, softened tomatoes, garlic paste, and green chili with spices including turmeric, chili powder, salt, and cumin powder. The spices are cooked briefly to release their aromas before the chickpeas and their soaking water are added.
The curry simmers for about an hour or longer until the chickpeas are tender and the oil separates to the surface, signaling it is ready. This long simmer allows the flavors to deepen and the chickpeas to absorb the seasoning, creating a thick and rich curry texture.
Chana Curry is traditionally garnished with fresh coriander leaves and makes a filling, protein-rich vegetarian dish suitable for pairing with rice or flatbreads. Additional water can be added during cooking if the liquid reduces too much.
Ingredients
- 500 g chickpeas Chana
- 100 ml olive oil
- 2 onion
- 1 tbsp garlic paste
- 2 tomato
- 1 tbsp turmeric powder Haldi
- 1 tsp chilli powder
- 1 tsp salt
- 2 tsp cumin powder Jeera
- 1 green chili
- 600 ml water
- 1 handful Coriander For garnish
Instructions
- If using fresh chickpeas, then leave to soak in at least 600ml of water overnight
- Add the oil into a pan and heat on medium heat until warm
- Add the diced onions and cook for 4-5 minutes on medium heat until softened and golden brown
- Add the chopped tomatoes and cook for a further 3-4 minutes until the tomatoes have softened.
- Add the salt, chilli powder, turmeric powder, garlic paste and green chilli then cook the spices for 3-4 minutes
- Remove 100ml of the water from the chickpeas and add the pan to ensure that the spices do not burn and cook for another 5 minutes
- Drain the chickpeas and set aside the remaining water then add the drained chickpeas to the mixture and reduce the heat to medium before cooking for 2-3 minutes
- Add 500ml of the drained chickpea water and cook for 1 hour until the oil has risen to the top which will indicate that the curry is cooked – the chickpeas may take longer than 1 hour to cook and if the water has evaporated you may add more water to help cook the chickpeas
- Add the cumin powder then cook for 2-3 minutes
- Finely chop the coriander then add into the pan and cook 1-2 minutes
- Serve alongside puri and enjoy!
Notes
- Soaking chickpeas overnight helps reduce cooking time and soften them.
- Cook the curry until oil rises on top and chickpeas are tender, which may take longer than an hour.
- Add water as needed during cooking if the liquid evaporates too much to maintain curry consistency.
- Fresh coriander garnish adds brightness to the finished dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Sodium | 435mg | 18% |
| Potassium | 451mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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