Chana Masala is a popular Indian dish made with chickpeas (chana) cooked in a spiced tomato-based gravy. It's known for its rich, tangy, and spicy flavors, typically seasoned with a blend of cumin, coriander, turmeric, and garam masala. Often served with rice, naan, or roti, Chana Masala is a staple in Indian cuisine, loved for its hearty and satisfying taste.
【Ingredients】
- 1 cup Chickpeas (Kabuli Chana)
- 1 Bay Leaf (used for boiling chickpeas)
- 2-3 Cloves (used for boiling chickpeas)
- 1 large or 2 medium-sized Onions, coarsely chopped
- 1 large Tomato, chopped
- ★ 1 tablespoon Garlic, chopped
- ★ 1 tablespoon Ginger, chopped
- ★ 1 Green Chili, chopped
- ★ 2 Bay Leaves
- ★ 1 Whole Dried Red Chili
- ★ 1 Cinnamon Stick
- ★ 1/2 teaspoon Turmeric Powder
- ★ 1/2 teaspoon Coriander Powder
- ★ 1/2 teaspoon Chana Masala Spice
- A little Lemon Juice
- 2 tablespoons Salad Oil
- Salt, to taste
- Fresh Coriander, for garnish
【How to make】
1. Wash the chickpeas thoroughly by rubbing them in water, changing the water about three times. Then, soak the chickpeas in plenty of water for at least three hours. After soaking, transfer them to a pot, add enough water to cover the chickpeas with a little extra, and include 1 bay leaf, 2 or 3 cloves, and about 1 teaspoon of salt. Bring the mixture to a boil.
*The longer you soak the chickpeas, the shorter the boiling time. If soaked for about 3 hours, the boiling time is approximately 40-50 minutes. If soaked for more than 8 hours, the boiling time is reduced to about 20-30 minutes. For soft and tender chickpeas, it's recommended to soak them overnight. If you have a pressure cooker, you can cook the chickpeas faster and achieve a more tender texture. In a pressure cooker, the boiling time is approximately 10-15 minutes, with steam being released 4-5 times.
2. Pour the specified amount of salad oil into a pot. Add the ingredients marked with a ★ and stir-fry them slowly over low heat. Be careful not to burn them.
*Maintain a low flame throughout the process. Whole spices can burn easily, so avoid letting the pan get too hot. Aim for the spices to bubble slightly and dance in the oil. Ensure that the amount of oil does not fall below the specified level. The aroma of the spices should infuse into the oil, enhancing the flavor of the curry.
3. Add onions and stir-fry until they become transparent and light golden brown. Next, add tomatoes and spices, and continue to stir-fry lightly, ensuring the ingredients are well combined.
4. Add the chickpeas along with the bean broth and simmer for 5-6 minutes. Adjust the taste with salt and add lemon juice.
Note: Salt is added when boiling the chickpeas, so use it sparingly. Adjust to taste.
If you have a large amount of bean broth, add it gradually to achieve the desired thickness, rather than adding it all at once.
5. Once boiled, add fresh coriander if desired, and serve in a bowl.
