Chana Pindi Indian Chickpeas Masala Recette

Discover the secret to unbelievably delicious Chana Pindi, a traditional Indian chickpea curry! This tried-and-tested recipe, passed down through generations with a few modern twists, will impress even the pickiest eaters. Get ready for tender, flavorful chickpeas in a rich, aromatic sauce – the perfect accompaniment to naan, roti, or rice. This recipe delivers authentic taste and is surprisingly easy to make!

Préparation 60 min

Cuisson 75 min

Calories 281.3 kcal

Protéines 12g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Chana Pindi Indian Chickpeas Masala

1 cup dried chickpeas
Black Cardamom Pod
3 lightly crushed green cardamom pods
2-3 black tea bags
2 tablespoons vegetable oil or ghee
1 tablespoon roasted coriander seeds
1 teaspoon ajwain seeds
2 tablespoons gram flour
2 tablespoons ginger-garlic paste
1 large finely chopped onion
2 finely chopped tomatoes
1 teaspoon cumin powder
Coriander Powder
1 teaspoon red chili powder
Masala
Lemon, Juice Of
Chat Masala
Salt to taste
Fresh coriander leaves for garnish
1 teaspoon garam masala
1 teaspoon turmeric powder

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Comment préparer Chana Pindi Indian Chickpeas Masala

Soak 1 cup of dried chickpeas overnight or for at least 6 hours.
Boil the soaked chickpeas with enough water and 2-3 black tea bags (optional) until soft (about 45-60 minutes). Discard tea bags.
Heat 2 tablespoons of vegetable oil or ghee in an iron skillet (or non-stick pan).
Add 3 lightly crushed green cardamom pods and saute for a minute.
Add 1 large finely chopped onion and saute for about 2 minutes.
Add 1 tablespoon roasted coriander seeds and 1 teaspoon ajwain seeds; continue to saute the onions until golden brown.
Add 2 tablespoons of gram flour and saute for 1 minute.
Add 2 tablespoons of ginger-garlic paste and saute for 3-4 minutes, ensuring it doesn't stick to the pan.
Add 2 finely chopped tomatoes, 1 teaspoon turmeric powder, 1 teaspoon red chili powder (adjust to taste), 1 teaspoon garam masala, 1 teaspoon cumin powder, and salt. Saute until tomatoes soften and the mixture is well combined.
Add the boiled chickpeas and fry for a few minutes.
Mash 3-4 tablespoons of the chickpeas and mix them into the curry for a thicker consistency.
Simmer the curry for 15-20 minutes, allowing the flavors to meld.
Garnish with fresh coriander leaves.
Serve hot with chapati, naan, kulcha, or rice. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

24g

Fat

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Side Dishes Vegetarian Proteins Bean & Lentil Recipes Asian Indian Vegetarian

Recipe Tags (Choose a tag and find related recipes!)

Curries Time To Make Course Cuisine Preparation Main Dish Asian Vegetarian Dietary 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Chana Pindi Indian Chickpeas Masala ?

Chana Pindi Indian Chickpeas Masala prend environ 135 minutes du début à la fin — environ 60 minutes de préparation et 75 minutes de cuisson.

Combien de calories contient Chana Pindi Indian Chickpeas Masala ?

Chana Pindi Indian Chickpeas Masala contient environ 281.3 calories par portion, avec environ 12 g de protéines, 10 g de glucides et 23 g de lipides.

De quels ingrédients ai-je besoin pour Chana Pindi Indian Chickpeas Masala ?

Les principaux ingrédients de Chana Pindi Indian Chickpeas Masala sont Chickpeas, Black Cardamom Pod, Green Cardamoms, Tea Bags, Cooking Oil, Coriander Seed. Consultez la liste complète avec les quantités ci-dessus.