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Chana Masala (India)

Chana Masala (chickpea curry) is a traditional Indian dish. Originating from northern India, this vegetarian dish has become popular across the subcontinent and around the world, thanks to its simplicity and nutritional benefits. Spices like garam masala, cumin and turmeric give this dish an incomparable aromatic depth. Easy to prepare, Chana Masala is enjoyed with basmati rice for a healthy and tasty meal.

Preparation time 15 mins
Cooking time 90 mins
Total time 1 hr 45 mins
Difficulty: intermediary
Servings: 6
Description

Ingredients
  • 200 g dried chickpeas (or 1 can of cooked chickpeas)
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 piece of fresh ginger (2 cm)
  • 1 green pepper (optional)
  • 2 Tbsp of vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp ground coriander seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp chili powder (or paprika for a less spicy version)
  • 1 tsp curry powder
  • Salt, to taste
  • 1 lemon (for juice)
  • A few fresh coriander leaves to garnish
Preparation
  1. 1

    Preparation of chickpeas:

  2. 2
    If using dried chickpeas, soak them in water for at least 8 hours (or overnight). Drain them and cook them in a large pot of salted water until tender (about 1 hour). Drain them and reserve. If using canned chickpeas, rinse them well with water.
  3. 3

    Preparation of the sauce:

  4. 4
    Heat the oil in a large skillet or wok over medium heat. Add the cumin seeds and let them toast lightly until they burst and release their aroma.
  5. 5
    Then add the finely chopped onion and fry until golden brown (about 5-7 minutes).
  6. 6
    Add the garlic, ginger and green chili pepper (if using). Brown everything for an additional 2 minutes.
  7. 7
    Add the chopped tomatoes and simmer until they break down and form a thick sauce (about 5 minutes).
  8. 8

    Seasoning:

  9. 9
    Add the spices: ground coriander, turmeric, garam masala, chili powder and curry. Mix well and cook for 1 to 2 minutes so that the spices release their aromas.
  10. 10

    Add the chickpeas:

  11. 11
    Add the cooked chickpeas to the spicy sauce and mix well so that they are well coated with the sauce.
  12. 12
    Add a little water (around 150-200 ml) to create a thinner sauce if desired. Let everything simmer for 10 to 15 minutes over low heat so that the chickpeas absorb the flavors well.
  13. 13

    Finishing :

  14. 14
    • Adjust the salt to your taste. Add the lemon juice to bring a touch of freshness and acidity. Garnish with chopped fresh cilantro before serving

      Service :

      Serve Chana Masala hot with basmati rice for a complete meal.

Read it online: https://glutenevasion.fr/recette/chana-masala/