Chana Pindi Indian Chickpeas Masala Receita

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!

Preparo 60 min

Cozimento 75 min

Calorias 281.3 kcal

Proteína 12g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para 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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Como fazer 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

Perguntas frequentes

Quanto tempo leva para fazer Chana Pindi Indian Chickpeas Masala?

Chana Pindi Indian Chickpeas Masala leva cerca de 135 minutos do início ao fim — aproximadamente 60 minutos de preparo e 75 minutos de cozimento.

Quantas calorias tem Chana Pindi Indian Chickpeas Masala?

Chana Pindi Indian Chickpeas Masala tem aproximadamente 281.3 calorias por porção, com cerca de 12 g de proteína, 10 g de carboidratos e 23 g de gordura.

De quais ingredientes preciso para Chana Pindi Indian Chickpeas Masala?

Os principais ingredientes de Chana Pindi Indian Chickpeas Masala são Chickpeas, Black Cardamom Pod, Green Cardamoms, Tea Bags, Cooking Oil, Coriander Seed. Veja a lista completa com as medidas acima.