Ingredients for Indian Chana Masala
- Chickpeas
- 1 medium onion, chopped
- Tomatoes
- Green Chili Pepper
- Garlic Cloves
- Gingerroot
- 2-3 bay leaves
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- Garam Masala Powder
- Olive Oil
- Coriander Leaves
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How to Make Indian Chana Masala
- Finely chop 1 medium onion, 1 medium tomato, and 2-3 green chilies (adjust to your spice preference).
- In a food processor, blend the chopped onion, tomato, green chilies, 1 inch ginger, and 2 cloves garlic into a smooth paste.
- Heat 2 tablespoons of oil in a pan or pot over medium heat. Add 2-3 bay leaves and fry for 30 seconds until fragrant.
- Add the onion-tomato paste to the pan and fry, stirring frequently, until it turns a deep golden brown (about 5-7 minutes).
- Stir in 1 teaspoon red chili powder (adjust to taste), 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, and salt to taste.
- Mix thoroughly to combine all the spices with the paste.
- Continue frying for another 2-3 minutes, stirring constantly, to allow the spices to bloom.
- Add 1 cup of water (or more, to reach your desired gravy consistency).
- Bring the gravy to a boil, then reduce heat to a simmer.
- Add 1 (15-ounce) can of chickpeas (drained and rinsed).
- Stir well, cover, and simmer over medium-low heat for 5-7 minutes, allowing the flavors to meld.
- Garnish with 2 tablespoons of freshly chopped cilantro and serve hot with rice or paratha. Optional: Top with 1 teaspoon of plain yogurt per serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
10g
Fat
7g
Carbs
10g
