1.5cupsKabuli Chana (White Chickpeas) soaked overnight or you can sub canned chickpeas
3med - bigOnion chopped
2.5tspChopped ginger & garlic each
1-2Green chilli chopped
2 - 2.5tspCoriander powder
1/2tspGaram masala refer notes
2tbspChopped coriander leaves
Oil I used sunflower oil
Soak chana overnight. Drain the water and rinse the chana 2-3 times. Pressure cook chana with 3 - 3.5 cups water and salt. I cook it for 8-10 whistles on, high flame. Switch off the gas and let the pressure drop completely, around 15 mins.
Grind together chopped ginger, garlic, green chilli and cashew nuts with 2 tbsp water to a smooth paste.
Heat oil in a deep and wide pan. Add chopped onion and cook till it browns. Add chopped tomato and cook till it becomes soft.
Add ground paste, salt and fry for 3-4 mins mins, till the raw smell goes and oil starts appearing.
Add masala powders (turmeric, chilli, coriander and garam masala). Mix well. Add 1-2 tbsp of stock (cooking water from chana). Cook on low flame for 3-4 mins. Add cooked chana, mix well. Add the stock (cooking water) and bring it to boil.
Simmer, cover and cook for 8-10 mins. Add chopped coriander leaves and ghee (if using).
Let the curry rest for 20-30 mins, before serving.
I used North Indian Garam masala for this recipe. However you can use your regular garam masala also. If you are using South Indian garam masala, add 1/2 tsp cumin also along with the spice powders. The curry has a medium thick consistency. Keep in mind that the gravy tends to thicken as it rests. Adjust the water qty to suit your requirements.
This Chana Masala was printed from https://mariasmenu.com/vegetarian/easy-chana-masala.
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