Homestyle Chana Masala | Simple & Delicious Chickpea Curry
A flavourful, comforting and easy homemade chickpea curry
INGREDIENTS
For the Chickpeas
300 g chickpeas
Soak the chickpeas for 6 hours.
Pressure cook on high heat for the first whistle, then reduce the heat to low and cook for 20–25 minutes.
Drain the cooked chickpeas well and set aside.
For the Chana Masala
3 medium-sized onions, finely chopped
4 medium-sized tomatoes, finely chopped
2 green chillies, finely chopped
Few curry leaves
2 tsp ginger-garlic paste
1 tbsp dried fenugreek leaves (kasuri methi)
½ cup finely chopped coriander leaves
1 tsp lime juice
Salt to taste
Spice Powders
1 tsp chilli powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp pepper powder
½ tsp turmeric powder
¼ tsp asafoetida powder
¼ tsp chaat masala or amchur powder
½ tsp garam masala powder
METHOD
Heat oil in a pan or cooking vessel. Add the finely chopped onions and sauté until they turn lightly brown.
Add the finely chopped tomatoes, green chillies and salt to taste. Sauté until the tomatoes become soft and mushy.
Add the ginger-garlic paste and all the spice powders. Mix well and cook briefly until the spices are fragrant.
Add 1 cup of water and allow the masala to cook for about 2 minutes.
Add the cooked and well-drained chickpeas. Mix well.
Add just enough water to achieve your desired consistency. Cover and cook for 3 to 4 minutes . Then add the few curry leaves and cook for another 2 minutes on medium flame, stirring occasionally.
Taste and adjust the seasoning.
Finally, add the dried fenugreek leaves and finely chopped coriander leaves. Mix well.
Add 1 tsp lime juice, give it a final stir and serve hot.
SERVING SUGGESTION
Serve this delicious Chana Masala with rice, roti, chapati, puri or naan.
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