indian chickpea curry

Chana Masala is a popular Indian Chickpea Curry Recipe. Easy North Indian Main Course Vegan and Gluten Free Gravy recipe made with a basic onion tomato gravy and select Indian spices. Tastes best with Basmati Rice and Indian breads.

Chana Masala (Easy Indian Chickpea Curry)

Soaked Chickpeas (1 cup is 250 ml measurement (Read Notes below))

Water

Salt

FOR THE GRAVY

nos. Green chillies

tbsp Ginger Paste

6-7 nos Garlic Cloves

nos. Tomatoes (pureed)

tbsp Oil

nos. Bay Leaf

Cinnamon Stick (1/4th inch x 2 nos)

tsp Garam Masala Powder

tsp Turmeric Powder

Coriander powder

tsp Jeera Powder

tsp Kashmiri Red chilli powder

coriander leaves

Pressure cook 2 cups of over night SoakedChickpeas with 4 cups of water. Add salt while pressure cooking so thechickpeas don&#039;t taste bland. After pressure cooking, drain the water and keepaside. This will be used to adjust the gravy consistency. Do not throw thiswater.

Prep the ingredients while the chickpeas arepressure cooking. Finely chop the onions, Puree the tomatoes and mince gingerpaste, garlic cloves and green chillies in the mixer grinder and set aside.

Heat a pan or thick bottom kadhai, add oil and whole spices (bay leaf,cinnamon sticks).

Now add the minced ginger-garlic-green chillies paste and saute welluntil there is no raw smell. Now add the chopped onions and cook them on low heat until they arebrown in colour.

Add the tomato puree and the spices (coriander powder, turmeric powder,jeera powder, red chilli powder and garam masala)

Cookthis mixture (bhuno) well until there is no raw smell of the tomatoes or thespices. It should be dry and leave some oil on the sides

Once the gravy base has cooked well. Add the cooked chickpeas.

With the back of your spoon, mash some chickpeas lightly (this makes thegravy thicker)

Once the masala has coated the chickpeas, add the reserved chickpeaswater along with some salt to taste. Adjust water consistency by adding somemore water and let the chana masala simmer for atleast 15 minutes on low heat(covered with lid)

This helps the masala to penetrate the chickpeas and a thick lusciousgravy forms. Once you notice the gravy thicken, switch off, add some corianderleaves and serve hot.

A fast recipe to make delicious and flavorsome Coconut Chickpea Curry. Serve it over steamed rice, quinoa, brown rice or with any flatbreads like Naan, roti or paratha.

Chickpea Curry Recipe

oil ((or ghee for flavor))

chickpeas ((precooked

onions ((fine chopped, 1 large or 2 medium onions))

ginger ((1 inch fresh root, peeled & fine chopped))

garlic ((4

tomato puree ((or 1 cup canned/bottled tomato puree))

salt ((adjust

turmeric

cumin powder

coriander powder

curry powder ((or pav bhaji masala or 1 teaspoon garam masala))

garam masala ((start with ½ teaspoon))

sugar

water

coconut milk

Pour oil to a large pot & heat on a medium flame. Add chopped onions and cook until golden, stirring every 2 mins.

Add ginger and garlic. Saute for 1 to 2 mins until the aroma of ginger garlic comes out.

Lower the heat completely. Add salt, red chilli powder, turmeric, cumin powder, coriander powder and curry powder.

Give a quick stir, taking care not to burn them. When you smell the spices aromatic, stir in the tomato puree. If using fresh tomato puree (not bottled), cook for about 4 to 5 mins, on a medium heat until the tomatoes cook down and loose the raw flavor.

Add chickpeas (Preboiled or canned), 1 ¼ cup water (or stock) and coconut milk. Mix well. If using canned chickpeas, make sure they are tender and not hard. Drain the liquid away in your sink from the can and rinse them well before adding to the coconut curry.

Cover and simmer on a low heat for 15 mins, stirring every 5 mins so the curry doesn’t burn at the bottom. When done the chickpeas should have a soft and melt-in-the- mouth texture with all of the flavors absorbed. If they taste bland cook them a little longer.

Stir in the garam masala and sugar. Taste test and add more salt &amp; garam masala if required.

Turn off the heat. Keep the coconut chickpeas curry covered until served, this helps to retain the flavors of the garam masala.

When the temperature comes down a bit, garnish with chopped coriander leaves. Squeeze in some lemon juice and serve over steamed rice, quinoa &amp; millets or with roti, naan or any flatbreads.

How to Make Coconut Chickpea Curry

https://www.youtube.com/watch?v=NtXHOuFPtSQ

Coconut Chickpea curry is a delicious Indian curry made with chickpeas, coconut milk, tomatoes, onions and spices. For complete recipe check my blog post: 
https://www.indianhealthyrecipes.com/chickpea-curry/

Coconut Chickpea Curry Recipe

Chana masala is a great vegetarian meal or side for any Indian meal. The curry leaves are optional but add a nice South Indian touch. Don't skimp on the oil for this recipe. You need it to fry the spices.

chana masala

Tbsp vegetable oil

onions

Tbsp garlic ginger paste

green chilies (minced)

curry leaves (- optional)

tsp restaurant spice mix

tomatoes

chickpeas

Tbsp cilantro leaves and stems (minced)

salt (to taste)

Tbsp cilantro leaves (minced)

lemon (juiced)

of garam masala (optional)

Heat the oil in a sauce pan large enough to hold all the ingredients.

Add the oil and fry the minced onions until flecks of brown start to appear. This can take 10-15 minutes.

Add the garlic ginger paste, green chili, curry leaves if using them and indian spice mix, salt, chili powder and cumin. &nbsp;Cook about 1 minute. Be careful not to burn the spices.

Add the tomatoes and simmer about 10 minutes.

Mix in the chickpeas and enough water or stock to keep the mixture loose.

Simmer about 20 minutes, adding water or stock as needed.

Add the cilantro, lemon juice and garam masala and simmer 5 minutes more. Taste and adjust for salt.

I love Chana.  So today, I made a lamb madras (also your recipe) but decided it needed a vegetable side so chose Chana.   It's delicious.  Didn't have canned tomatoes but loads of fresh!  That went in.  I had a tiny bit of spinach left in the crisper so chopped that and added it.  It's perfect.   We need our veggies!    Thank you for you continuing research, great recipes and teaching!

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