Scribd Logo
Upload

Welcome to Scribd!

  • 15 views

    Chana Masala (Easy Indian Chickpea Curry) - Masalachilli

    Uploaded by

    Shyam Sundar
    This recipe is for Chana Masala, a popular Indian chickpea curry. It contains chickpeas, onions, tomatoes, garlic, ginger and Indian spices. The chickpeas are pressure cooked before making the gravy. A gravy base is prepared by sauteing onions and spices in oil before adding the tomatoes. The cooked chickpeas are added to the gravy along with water and simmered until thickened. The curry is served over rice and Indian breads.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chana Masala (Easy Indian Chickpea Curry) - Masalachilli

    Uploaded by

    Shyam Sundar
    15 views2 pages
    This recipe is for Chana Masala, a popular Indian chickpea curry. It contains chickpeas, onions, tomatoes, garlic, ginger and Indian spices. The chickpeas are pressure cooked before making the gravy. A gravy base is prepared by sauteing onions and spices in oil before adding the tomatoes. The cooked chickpeas are added to the gravy along with water and simmered until thickened. The curry is served over rice and Indian breads.

    Original Description:

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe is for Chana Masala, a popular Indian chickpea curry. It contains chickpeas, onions, tomatoes, garlic, ginger and Indian spices. The chickpeas are pressure cooked before making the gravy. A gravy base is prepared by sauteing onions and spices in oil before adding the tomatoes. The cooked chickpeas are added to the gravy along with water and simmered until thickened. The curry is served over rice and Indian breads.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    15 views2 pages

    Chana Masala (Easy Indian Chickpea Curry) - Masalachilli

    Uploaded by

    Shyam Sundar
    This recipe is for Chana Masala, a popular Indian chickpea curry. It contains chickpeas, onions, tomatoes, garlic, ginger and Indian spices. The chickpeas are pressure cooked before making the gravy. A gravy base is prepared by sauteing onions and spices in oil before adding the tomatoes. The cooked chickpeas are added to the gravy along with water and simmered until thickened. The curry is served over rice and Indian breads.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    11/24/21, 7:51 AM Chana Masala (Easy Indian Chickpea Curry) - Masalachilli

    Chana Masala (Easy Indian Chickpea Curry)


    Chana Masala is a popular Indian Chickpea Curry Recipe. Easy North Indian Main 5 from 4 votes
    Course Vegan and Gluten Free Gravy recipe made with a basic onion tomato gravy and select
    Indian spices. Tastes best with Basmati Rice and Indian breads.
    Course Main Course, Side Dish
    Cuisine Indian, north indian
    Keyword Chana Masala Gravy, Chana Masala recipe, Channa gravy for rice, Indian
    Chickpea Curry
    Prep Time 20 minutes
    Cook Time 45 minutes
    Total Time 1 hour 5 minutes
    Servings 3 people
    Author Vidya Narayan
    Equipment
    Pressure Cooker
    Ingredients
    2 cups Soaked Chickpeas Read Notes below
    2 cups Water for Pressure Cooking Chickpeas Extra as required to adjust gravy
    consistency
    Salt to taste
    For the Gravy
    3 Onions medium size, finely chopped
    3 Tomatoes medium size, pureed
    2 Green chillies
    6-7 nos Garlic Cloves
    1 tbsp Ginger Paste
    2 tbsp Oil use vegetable oil or any neutral oil
    2 Bay Leaf
    Cinnamon Stick (1/4th inch x 2 nos)
    2 tsp Garam Masala Powder
    1 tsp Turmeric Powder or Haldi Powder
    1 tsp Coriander powder or Dhania powder
    1 tsp Jeera Powder or Cumin powder
    1 tsp Kashmiri Red chilli powder
    1 tbsp Finely chopped coriander leaves garnish while serving
    1 cup is 250 ml, 1 tbsp 15 ml, 1 tsp 5 ml
    Instructions
    https://masalachilli.com/chana-masala-easy-indian-chickpea-curry/ 1/2
    11/24/21, 7:51 AM Chana Masala (Easy Indian Chickpea Curry) - Masalachilli

    1. Pressure cook 2 cups of over night Soaked Chickpeas with 4 cups of water. Add salt while
    pressure cooking so the chickpeas don't taste bland. After pressure cooking, drain the
    water and keep aside. This will be used to adjust the gravy consistency. Do not discard.
    2. Prep the ingredients while the chickpeas arepressure cooking. Finely chop the onions,
    Puree the tomatoes and mince gingerpaste, garlic cloves and green chillies in the mixer
    grinder and set aside.
    3. Heat a pan or thick bottom kadhai, add oil and whole spices (bay leaf,cinnamon sticks).
    4. Now add the minced ginger-garlic-green chillies paste and saute welluntil there is no raw
    smell.
    Now add the chopped onions and cook them on low heat until they arebrown in colour.
    5. Add the tomato puree and the spices (coriander powder, turmeric powder,jeera powder,
    red chilli powder and garam masala)
    6. Cookthis mixture (bhuno) well until there is no raw smell of the tomatoes or thespices. It
    should be dry and leave some oil on the sides
    7. Once the gravy base has cooked well. Add the cooked chickpeas.
    8. With the back of your spoon, mash some chickpeas lightly (this makes thegravy thicker)
    9. Once the masala has coated the chickpeas, add the reserved chickpeaswater along with
    some salt to taste. Adjust water consistency by adding somemore water and let the chana
    masala simmer for atleast 15 minutes on low heat(covered with lid)
    10. This helps the masala to penetrate the chickpeas and a thick lusciousgravy forms. Once
    you notice the gravy thicken, switch off, add some corianderleaves and serve hot.
    Notes
    Please note that I have measured the chickpeas quantity only after soaking them.
    No Baking Soda is added to soften the chickpeas while cooking, which is usually a
    practice in restaurants to even elevate the taste.
    I have used basic spices available at home to make this recipe.
    Garam Masala powder can be replaced with store bought Chole Masala too.
    You can add chopped tomatoes instead of puree. We prefer puree as it leads to a good
    gravy texture.
    Kashmiri Red chilli powder is used for the recipe.

    https://masalachilli.com/chana-masala-easy-indian-chickpea-curry/ 2/2

    You might also like