Chana Masala

In a time crunch? Need dinner on the table stat? I got you. Chickpeas are generally liked by all, and go great with naan, fresh roti and rice. They actually go great in rice as well, but that’s a recipe for another day. They’re great to make on the side and are of course, amazing with halwa puri. Oh and how can we forget Hummus? I always have a few cans of chickpeas in my pantry, hence dinner on the table stat. You can use raw chickpeas that you have to soak overnight and pressure cook, but I have never gone through this tedious exercise , and I insist you don’t either.

Here’s what you’ll need to feed a very hungry family of 4-5

2 cans of chickpeas, drained

1/2 onion, thinly sliced and fried till golden brown(or use 4 T prefried onions)

2 tomatoes, chopped

1 Tblspn ginger garlic paste

3/4 tsp salt(add more if you like)

1/2 tsp laal mirch (chilli powder)

1/2 tsp haldi (turmeric)

1/2 tsp ground cumin

1/2 tsp crushed coriander seeds

1 Tblspn yogurt *optional

3-4 Tblspn oil

Fresh coriander and green chillies to serve

In a pan heat the oil. If you don’t have fried onions just fry the 1/2 onion till golden brown, then the chopped tomatoes and ginger garlic paste. Cook for a few minutes, till the tomatoes break down, then add the remaining ingredients.

You can omit the yogurt if you don’t have it or don’t want to add it. It just makes the masala a little thicker. Mix everything well, cook covered for 5-8 minutes, mixing occasionally.

If you feel like the masala is drying out add 1/4-1/2 cup water, as needed. If you want more of liquid-y stew (shorba) then add more water. It’s so simple. Once the oil separates from the masala everything is cooked. It usually takes about 8-10 minutes total. Adjust the seasoning to your liking before serving. Serve with fresh coriander and chopped green chillies.

One thought on “Chana Masala

  1. Pingback: Kale Chanay – FATIMA RANA

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