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Chana Masala

Yields1 Serving

 1 jar chopped tomatoes
 1 cup soaked kabuli chana (chickpeas)
 1 tsp dried fenugreek leaves
 1 tsp garam masala powder
 1 tsp ginger
 1 tsp garlic
 1 tsp red chili powder
 1/2 cup chopped onions
 1/2 tsp coriander
 1/2 cumin seeds powder
 1/2 tsp cumin seeds
 1/2 tsp turmeric powder
 2 tsp oil
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1. Combine the kabuli chana with ¾ cup of water, turmeric powder and salt and place in a pan on a medium-high heat.

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2. Remove from the heat, drain and discard the water. Keep the kabuli chana mixture and place aside.

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3. Heat the oil in the pan again and add the cumin seeds, when the seeds crackle add ginger-garlic paste and onions and sauté till they turn translucent.

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4. Add chopped tomatoes, red chilli powder, coriander-cumin seed powder, garam masala powder, kasuri methi and ¼ cup of water and cook till the oil separates. Add the cooked kabuli chana (chickpea mixture) and mix well then simmer for another 5 to 10 minutes.

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5. Serve hot garnished with coriander and green chilli.