Ingredients for Chana Masala:
| 2 cups cooked chickpeas (canned or boiled) |
| 2 tbsp oil or ghee |
| 1 large onion, finely chopped |
| 2 tomatoes, finely chopped |
| 2 cloves garlic, minced |
| 1-inch ginger, minced |
| 1 green chili, finely chopped (adjust to taste) |
| 1 tsp cumin seeds |
| 1 tsp ground coriander |
| 1/2 tsp ground cumin |
| 1/2 tsp turmeric powder |
| 1/2 tsp red chili powder (adjust to taste) |
| 1 tsp garam masala |
| Salt to taste |
| Fresh cilantro leaves, chopped (for garnish) |
| Lemon wedges (for serving) |
Cooking Method of Chana Masala:
- In a large Vardaan Cookware encapsulated saucepan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown, about 5-6 minutes.
- Add minced garlic, ginger, and green chili. Sauté for another 1-2 minutes until fragrant.
- Stir in the ground coriander, ground cumin, turmeric powder, and red chili powder. Sauté the spices for a minute to toast them.
- Add chopped tomatoes and cook until they soften and the oil starts to separate from the masala, about 5-7 minutes.
- Mash some of the chickpeas lightly with a fork or potato masher. Add the cooked chickpeas to the skillet and mix well with the masala.
- Add garam masala and salt to taste. Adjust the spices according to your preference.
- Let the chana masala simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.
- If the mixture looks dry, you can add a little water to achieve your desired gravy consistency.
- Once the chana masala is cooked and well-flavored, remove it from heat.
- Garnish with fresh cilantro leaves and serve with lemon wedges on the side.
- Enjoy the aromatic and flavorful chana masala with naan, roti, or rice for a satisfying and delicious meal.
Savor the rich blend of spices and tender chickpeas in this classic chana masala, a beloved Indian dish that brings warmth and depth to your plate.
