Name: Chana Masala - Chickpeas Curry recipe by Raj Brar at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 2 cups Kabuli chana (chickpeas), dry or (3 -12 oz cans chickpeas, drained and rinsed); ¼ teaspoon baking soda; 1 teaspoon salt; 8 cups water, more as required; 4 tablespoons olive oil; 3 medium tomatoes; 1 inch piece of fresh ginger, peeled; 6-7 cloves garlic, peeled; 2 green chilies; 1 cup canned tomatoes, puréed; ½ teaspoon cumin powder; 1 teaspoon coriander powder; ½ teaspoon red chili powder; 1 teaspoon turmeric; ½ teaspoon salt or to taste; 1½ teaspoons cumin seeds, roasted; 1 bay leaf; 1 cup cooked onion purée or 2 medium onion, finely chopped; ¼ teaspoon coriander powder; 1 teaspoon amchoor (dry mango powder); 2 tablespoons fresh coriander (cilantro), chopped

ABOUT Chana Masala - Chickpeas Curry RECIPE

Soft, melt-in-your-mouth chickpeas simmered in rich onion, garlic, ginger and tomato gravy loaded with fragrant spices and fresh coriander (cilantro) - is a healthy, delicious and satisfying dish.

Ingredients Serving: 6

2 cups Kabuli chana (chickpeas), dry or (3 -12 oz cans chickpeas, drained and rinsed)
¼ teaspoon baking soda
1 teaspoon salt
8 cups water, more as required
4 tablespoons olive oil
3 medium tomatoes
1 inch piece of fresh ginger, peeled
6-7 cloves garlic, peeled
2 green chilies
1 cup canned tomatoes, puréed
½ teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon red chili powder
1 teaspoon turmeric
½ teaspoon salt or to taste
1½ teaspoons cumin seeds, roasted
1 bay leaf
1 cup cooked onion purée or 2 medium onion, finely chopped
¼ teaspoon coriander powder
1 teaspoon amchoor (dry mango powder)
2 tablespoons fresh coriander (cilantro), chopped

Instructions

Wash the chickpeas. In a large bowl, add chickpeas, baking soda and plenty of water and leave it to soak overnight or for at least 6 hours.
Drain the soaked chickpeas, rinse and add it to a large pot. Add salt and 8 cups of water; bring it a boil. Reduce the heat to medium-low; cover and cook until chickpeas are soft, for about 45 minutes. Add more water if required.
While chickpeas are cooking, in a blender, grind tomatoes, ginger, garlic and green chilies into a find paste.
Preheat a large saucepan on medium-high heat. Add oil. Carefully, add the tomato mixture. Add the canned tomato purée, cumin seeds, bay leaf, cumin powder, coriander powder, red chili powder, turmeric and salt.
Mix well and cook until oil starts to separate; stirring frequently.
Add onion purée and mix well. Cover and cook again until mixture has thickened for about 5 minutes; stirring frequently.
Add cooked chickpeas. Mix gently; cover and cook for 15 minutes on low heat to let the chickpeas absorb the flavors.
Add coriander powder, amchoor powder and chopped fresh coriander. Cover and cook for about 2 minutes.
Remove from heat. Transfer to serving dish and garnish with fresh coriander leaves.
Serve hot with Naan, Roti, Paratha or Rice.

Similar Recipes