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Chana Masala, also known as channay or chole masala, is a popular dish in Indian cuisine made with chickpeas (also called chana or chole) and a blend of spices.
This one pot chana masala/ chickpea curry is vegan, gluten free and can be customized according to your taste. The spices used can vary but typically include cumin, coriander, turmeric, and garam masala. The dish is usually served with rice or bread (such as naan or roti) and can be made with a tomato-based sauce or a creamy sauce. It is considered a vegetarian dish, and also a staple food in many regions of India.
INGREDIENTS
2cupschickpeas, canned or boiled
4tbspvegetable oil
1/2cuponions, diced
1tbspginger paste
1 tbspgarlic paste
1tspred chili powder
1tspcoriander powder
1tspcumin seeds or powder
1/2 tspturmeric powder
to taste
1tspamchur powder
1tspnigella seeds
1/2tspchili flakes
1/2cuptomato puree
1/2 -1cupwater
cilantro and green chili for garnishing
INSTRUCTIONS
Heat a large pot over medium heat. Once hot, add oil and diced onions. cook for few minutes or until translucent.
Add ginger and garlic paste and saute for few minutes.
Now add red chili powder, turmeric powder, coriander powder, cumin, salt, nigella seeds, chili flakes and amchur powder and cook for 5-6 minutes. avoid burning the spices, add some water if the spices are sticking to the pan.
Add tomato puree and cook for few more minutes .
Add drained canned chickpeas and mix everything together.
Now add half to one glass of water depending on the thickness of the gravy, cover and cook for 5 minutes.Remove from heat.
Garnish with cilantro and green chilies. serve with naan bread or rice.
NOTES
Refrigerate: Chana masala leftovers can be stored in the fridge for up to four days.
Freeze: Freeze the chana masala in an airtight container for up to four months.
Reheat: Reheat the frozen chana masala in a microwave or let it defrost in the refrigerator, then reheat in a saucepan on the stovetop.
