Chana Masala
Spiced chickpea curry with tomatoes, onions, and a punchy blend of dry-roasted Punjabi spices. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Easy
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Ingredients
- 300 g dried chickpeas
- 2 pc onions
- 3 pc tomatoes
- 1 tbsp ginger garlic paste
- 2 tbsp chana masala powder
- 1 tsp cumin seeds
- 3 tbsp vegetable oil
- 1 tsp salt
Steps
- Soak chickpeas overnight, then pressure cook with salt and a tea bag until soft.
- Heat oil and crackle cumin seeds, then add finely chopped onions and saute until deeply golden.
- Add ginger garlic paste and cook 1 minute until fragrant.
- Stir in pureed tomatoes and chana masala, cooking until oil separates from the masala.
- Add cooked chickpeas with some cooking liquid and simmer 15 minutes to thicken.
- Adjust salt and finish with a squeeze of lemon and chopped coriander.
Diet tags are added by the recipe's author.