Chana Masala

An aromatic and comforting chickpea curry, packed with Indian spices and tomato. Perfect for a nutritious and flavorful lunch.

Ingredients

• 200 grams Dried chickpeas
• 1 medium Onion
• 2 medium Tomatoes
• 1 2 cm piece Fresh ginger
• 3 cloves Garlic
• 1 small Green chili
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• ½ teaspoon Red chili powder
• Salt, al gusto
• 1 cup Water
• 2 tablespoons chopped Fresh cilantro

Directions

1. Soak dried chickpeas overnight, then drain and rinse.
2. Cook chickpeas in a pressure cooker with water until tender. Drain and reserve.
3. Prepare a sauté base: finely chop onion, tomatoes, ginger, garlic, and green chili.
4. Heat vegetable oil in a kadai or deep skillet. Toast cumin seeds until fragrant.
5. Sauté chopped onion until golden. Add ginger, garlic, and green chili; cook until fragrant.
6. Incorporate chopped tomatoes, coriander powder, turmeric, red chili powder, and salt. Cook until the mixture thickens and oil separates.
7. Add cooked chickpeas and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.
8. Adjust sauce consistency with water or by reducing.
9. Stir in garam masala and chopped fresh cilantro at the end. Mix.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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