Chickpea Chana Masala
Ingredients
- 1.5 cup Cooked Chickpeas
- 3/4 cup Onion (finely chopped)
- 3/4 cup Tomatoes (finely chopped)
- 1 tbsp Neutral oil (canola/vegetable/olive)
- 1 tsp Garlic (smashed/roughly pounded)
- 1 tsp Ginger (grated)
- 1 Green chilli (slit in the middle)
- 1/4 tsp Turmeric powder
- 1/2 tsp Kashmiri chilli powder (mild)
- 1/2 tsp Coriander powder (or crushed coriander seeds)
- 1/2 tsp Cumin powder (or crushed cumin seeds)
- 3 tbsp Water (hot)
- Fresh coriander leaves (for garnish)
- 1/2 tsp Sugar
- Salt (to taste)
Instructions
- Heat up your pan and add the oil. When it starts to shimmer, add the onion and green chilli. Season with salt and cook on a medium flame until only just starts to turn golden (should take about 3-4 mins)
- Add the ginger and garlic and fry until it doesn't smell raw anymore. Add all the dry spices (turmeric, chilli, coriander and cumin) and fry for a minute on low flame, careful not to burn them.
- Add the tomatoes and mix through nicely. Cook until all water has evaporated and you can start to see oil separate from the sides of the cooked tomatoes.
- Add the cooked chickpeas with about 2-3 tablespoons of the cooking liquid or hot water. Adjust the salt and sugar for balance. Let it simmer gently for 3-4 minutes covered
- Serve hot garnished with fresh coriander leaves