Chana Masala
If you’re looking for a hearty and flavorful dish, Chana Masala is the answer. This vibrant chickpea curry is not only delicious but also packed with nutrients. The combination of spices creates a warm and inviting aroma that will make your kitchen come alive. Perfect for a weeknight dinner or a special occasion, Chana Masala is a dish that everyone will love. Let’s dive into the recipe and discover how to make this Indian classic at home.
Ingredients
– 2 cups cooked chickpeas (or 1 can, drained)
– 2 tablespoons vegetable oil
– 1 large onion, finely chopped
– 2 tomatoes, pureed
– 2 teaspoons ginger-garlic paste
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– 1 teaspoon turmeric powder
– 2 green chilies, slit
– Salt to taste
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is around 30 minutes.
Nutritional Value
For one serving of Chana Masala (approximately 1 cup), the nutritional value is:
– Calories: 220
– Protein: 10g
– Carbohydrates: 35g
– Fat: 6g
– Fiber: 8g
Step-by-Step Cooking Process
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Sauté finely chopped onions until golden brown.
4. Stir in ginger-garlic paste and cook for 2 minutes.
5. Add pureed tomatoes and cook until the oil separates.
6. Mix in coriander powder, turmeric, and salt.
7. Add the cooked chickpeas and stir well.
8. Pour in a cup of water and simmer for 10-15 minutes.
9. Stir in garam masala and slit green chilies.
10. Garnish with fresh cilantro before serving.
Alternative Ingredients
You can substitute chickpeas with black beans or lentils for a different flavor profile. Additionally, if you prefer a milder taste, reduce the number of green chilies or use bell peppers instead.
Serving and Pairings
Chana Masala pairs wonderfully with basmati rice, naan, or roti. You can also serve it alongside yogurt or a fresh salad for a complete meal.
Storage and Reheating
Store leftover Chana Masala in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Reheat on the stove or microwave until warmed through.
Cooking Mistakes
- Not soaking dried chickpeas long enough before cooking.
- Overcooking the onions can lead to a bitter taste.
- Skipping the ginger-garlic paste removes essential flavor.
- Using low-quality spices can affect the dish’s taste.
- Not allowing the curry to simmer properly can make it watery.
Helpful Tips
- Use fresh spices for better flavor.
- Allow the dish to sit for a few hours to enhance the flavors.
- Adjust the spice levels to suit your taste.
- Serve with lemon wedges for added zest.
FAQs
Can I make Chana Masala in advance?
Yes, Chana Masala can be made in advance and tastes even better the next day as the flavors meld together.
Is Chana Masala vegan?
Absolutely! Chana Masala is naturally vegan, making it a great option for plant-based diets.
What can I serve with Chana Masala?
Chana Masala pairs well with rice, naan, or even a refreshing cucumber salad for a balanced meal.
How spicy is Chana Masala?
The spice level can be adjusted based on your preference. You can reduce the green chilies for a milder dish.
Can I use canned chickpeas?
Yes, canned chickpeas are a convenient option and will save you time in preparation.
Conclusion
Chana Masala is a delightful and nutritious dish that brings the essence of Indian cuisine to your table. With its rich flavors and aromatic spices, it’s perfect for any occasion. Try making it at home, and enjoy the warmth and comfort it brings!
Chana Masala
Ingredients
- 2 cups cooked chickpeas
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 2 tomatoes pureed
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 2 green chilies slit
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Sauté finely chopped onions until golden brown.
- Stir in ginger-garlic paste and cook for 2 minutes.
- Add pureed tomatoes and cook until the oil separates.
- Mix in coriander powder, turmeric, and salt.
- Add the cooked chickpeas and stir well.
- Pour in a cup of water and simmer for 10-15 minutes.
- Stir in garam masala and slit green chilies.
- Garnish with fresh cilantro before serving.
