CHANA MASALA
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
45 mins
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Rest
8 hrs
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Total Time
1 hr 5 mins
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Servings
3 People
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Calories
561 kcal
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Course
Main Course
CHANA MASALA
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Vegan and gluten-free, chana masala is a traditional chickpea dish popular in India and Pakistan.
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Ingredients
- 1 cup chickpeas dried
- 1¾ cups water
For the sauce base
- 2 tablespoons vegetable oil
- 3 large onion finely grated
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 tomato peeled, seeded and mashed
- ½ tablespoon red chili powder
- ¼ teaspoon Turmeric
- ½ teaspoon salt
For the sauce
- 3 tablespoons vegetable oil
- 1 small onion , finely grated
- 1 small bay leaf
- 1 small cinnamon stick
- 3 cloves
- 3 green cardamom
- 1 red hot pepper (or green hot pepper)
- 1½ teaspoon garam masala
- 1½ teaspoon ground coriander
- 1 teaspoon fenugreek leaves kasuri methi, dried
- ½ teaspoon mango powder amchur, dried
- ¼ teaspoon pomegranate seeds , dried and crushed
- 2 tablespoons cilantro finely chopped leaves
Equipment
- Pressure cooker
- Dutch oven
Instructions
Soaking and first cooking the chickpeas
- Rinse the chickpeas thoroughly and soak them for 8 hours in plenty of water.
- Drain the water and place them in a pressure cooker.
- Add the 1¾ cups (400 ml) of water. Cook the chickpeas under pressure for 15 minutes (after returning to the boil).
- When the pressure releases, open the pressure cooker and check doneness by squeezing a chickpea between the thumb and forefinger. It should be soft enough but firm and not pasty.
- If it is not soft enough, cook for a few more minutes.
- Drain the chickpeas and reserve the cooking water.
Sauce base
- In a Dutch oven, heat the oil over medium heat.
- Sauté the onions in the oil until golden brown.
- Add the ginger and garlic and sauté for 1 minute.
- Then add the mashed tomatoes and sprinkle with salt.
- Sauté over medium to high heat, stirring regularly, for 10 minutes.
- Then add the chili powder and turmeric and mix well.
- Cook over low to medium heat and cover for 10 minutes.
- Let cool completely, add a tablespoon of cooked chickpeas and mix everything in a blender until obtaining a smooth mixture. Set aside.
Chana masala
- In a Dutch oven, heat oil over medium heat and brown the cinnamon, cloves, bay leaf and cardamom for 30 to 60 seconds.
- Add the onions and sauté until they turn golden.
- Then add the reserved sauce base, the green chili, the garam masala, the dried pomegranate seeds, and the ground coriander.
- Brown, stirring frequently, for 10 minutes.
- Add the cooked chickpeas and their reserved cooking water.
- Bring to a boil, cover and simmer for about 15 minutes or until the water is reduced and the sauce is smooth. Taste and add more garam masala and salt if needed.
- Cook for another 5 minutes.
- Add the kasuri methi, amchur, chopped cilantro and mix well.
- Turn off the heat and cover immediately until ready to serve.
- Serve with rice and/or pathora, roti canai or naan.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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