Easy And Delicious Chana Masala | Chickpea Curry Recipe
Easy and delicious chana masala or chickpea curry makes a perfect lunch or dinner recipe and pairs well with rice or rotis
Equipment
- 1 Pressure Cooker
Ingredients
- 1 cup Kabuli chana white chickpeas, soaked 4–5 hours or overnight
- 1 medium onion sliced
- 1- inch cinnamon stick
- 1 black cardamom
- 2 cloves
- 1 bay leaf
- 1 tbsp Bottle Masala or Malvani masala or red curry powder
- 1 tbsp Kashmiri red chilli powder adjust to taste
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala powder
- Salt to taste
- Oil for cooking
- Fresh coriander leaves for garnish
Masala Blend
- ¼ cup dried coconut
- 1 tbsp sesame seeds
- 1 tbsp peanuts
- 3 - 4 cloves garlic
- 1 inch ginger
- 1 medium tomato
Instructions
- Soak chickpeas overnight or atleast 4 to 5 hours.
- Dry roast dried coconut, sesame seeds, and peanuts. Cool and grind into a fine paste with a little water. Add garlic, ginger and sliced tomato.
- Heat oil and add whole spices (cinnamon, cardamom, cloves, bay leaf).
- Add sliced onions and sauté until golden.
- Add ground masala paste and cook for 2–3 minutes.
- Stir in all the dry spice powders (bottle masala, chilli, turmeric, coriander) and salt.
- Add the chickpeas and some water. Pressure cook for 10–15 minutes.
- When done, Add garam masala, mix well.
- Garnish with fresh coriander leaves and serve hot with rice or roti.
Notes
- Use canned chickpeas for a quicker version.
- Adjust spice levels to your taste.
- Add a squeeze of lemon for extra zing!