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)

1 tomato, chopped

1 Tblspn ginger garlic paste

3/4 tsp salt

1/2 tsp laal mirch (chilli powder)

1/2 tsp haldi (turmeric)

1/2 tsp ground cumin or cumin seeds, either work

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 add everything. Yes. That’s it. Just add it all in, mix it around and cook it on a medium low flame for 8-10 minutes covered, mixing occasionally.

Add 1/4-1/2 cup water after a few minutes of cooking because the masala tends to dry up. If you want more of liquid-y stew then add more water and if you want a dry-ish stew add less. It’s so simple. Once the oil separates from the masala everything is cooked. It usually takes about 8-10 minutes, but the time can vary according to your stove so just keep an eye on it, you don’t want all that hard work to go down the drain, do you? =P

Serve with fresh coriander and chopped green chillies.

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