Indian
Chana Masala (Spiced Chickpea Curry)
$1
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
220Calories
10gProtein
7gFat
32gCarbs
5gSugar
9gFiber
480mgSodium
0mgChol
1gSat Fat
450mgPotassium
70mgCalcium
3mgIron
0mcgVitamin B12
12mgVitamin C
Goes well with
Indian Pale Ale
local
Masala Chai
international
vegetarian
vegan
gluten-free
dairy-free
nut-free
high-protein
Instructions
1
Heat oil in a pot and add cumin seeds; let them sizzle.
2
Add chopped onion and sauté until golden brown.
3
Add ginger-garlic paste and green chilies; cook until fragrant.
4
Stir in tomato puree and cook until oil separates from the masala.
5
Add turmeric, red chili powder, coriander powder, and chana masala powder; cook for 2 minutes.
6
Add cooked chickpeas and mix well to coat with the masala.
7
Pour in water, add salt, and simmer for 15-20 minutes until gravy thickens.
8
Mash a few chickpeas lightly to thicken the gravy naturally.
9
Garnish with fresh coriander leaves and serve hot with rice or bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cups1 cups chickpeas (cooked or canned)
- 11 large onion, finely chopped
- 11 medium tomato, pureed
- 1 pieces1 pieces green chilies, slit
- 1/2 tbsp1/2 tbsp ginger-garlic paste
- 1 tbsp1 tbsp oil
- 1/2 tsp1/2 tsp cumin seeds
- 1 tsp1 tsp chana masala powder
- 1/4 tsp1/4 tsp turmeric powder
- 1/2 tsp1/2 tsp red chili powder
- 1/2 tsp1/2 tsp coriander powder
- 1/2 tsp1/2 tsp salt
- 1 tbsp1 tbsp fresh coriander leaves, chopped
- 1/2 cup1/2 cup water
