WebOrder: Chana Masala. 5 /15. Indians eat chana masala at breakfast, lunch, dinner, or as a quick snack from food stalls in the local bazaar. Its main ingredient is …
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Web2 1/2 cup soaked overnight chickpeas; 4 sliced green chilli; 5 cloves grated garlic; 2 1/2 tablespoon powdered coriander powder; 1 teaspoon powdered red chilli
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Add kasuri methi and amchur (optional). Add chopped coriander leaves. Cover and set aside until served. Chana masala is ready to serve with rice or roti, onion and lemon wedges. The real flavor comes from the garam masala so use a good fragrant one. If using store bought use more if needed. Ginger and garlic to be used in equal quantities.
Add them to a pot and cook them with 1 cup water until tender. This is an essential step for soft chana. Add 1 cup dried chickpeas to a large bowl and rinse them well a few times. Pour 3 ½ to 4 cups fresh water and soak them overnight or for at least 8 hours.
Then add the chickpeas, stir and cook covered for another 10 minutes. Remove from the heat, add the lemon juice, stir and serve with some basmati rice and fresh cilantro on top (optional). Store the chana masala in the fridge in a sealed container for up to 4 days.
Add 1 tablespoon ginger garlic paste and saute for a minute, making sure not to burn it. Add 1 ½ cup tomatoes (or tomato puree) and ¾ teaspoon salt. Continue to cook until the tomatoes break down and turn mushy. You may cover and cook to quicken the process. Saute on a medium flame until the masala smells aromatic.