Chana Masala
Directions
- 1Finely chop one red or white onion and two tomatoes.
- 2Get a pan on medium heat, add a tablespoon of oil, let it get hot, and then add two to three bay leaves. Cook this for one to two minutes.
- 3Add the finely chopped onions and cook until golden brown and caramelized.
- 4Add ginger garlic paste (or freshly grated ginger and garlic).
- 5After a minute, add the tomatoes and cook until soft and becomes like a paste. You can add a bit of water so that it does not get burnt.
- 6Add one teaspoon of salt, turmeric powder, chili powder, and around two teaspoons of coriander powder, cumin powder, and garam masala. Mix it up and add a tiny bit of water.
- 7Let it cook for a few minutes.
- 8Now add a can of chickpeas with the water in the can. Mix it up and cover for 15 to 20 minutes.
- 9Open it and check if the chickpeas easily break apart. If not, then cover till they finish cooking.
- 10Now mash around half of it and leave the rest for some added texture.
- 11Taste it and add a bit more salt if required.
- 12Serve this with rice or have it with roti, naan, or bhatura.
Ingredients
- 1 red or white onion
- 2 tomatoes
- 1 tablespoon oil
- 3 bay leaves
- 1 tablespoon ginger garlic paste
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 2 teaspoons garam masala
- 1 chickpeas can
- 0 rice
Equipment
panknifewooden spatula
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