Chana Masala चना मसाला (Chickpeas Curry)
Chana Masala चना मसाला (Chickpeas Curry)
Ingredients:
2 cups Chickpeas/Garbanzo Beans
1 tsp Cumin seeds
a pinch of Asafoetida (Hing)
1 tbsp Gram Flour (Besan)
1 cup Tomato Puree
1 tsp Chilli Powder
2 tsp Coriander Powder
1/4 tsp Turmeric Powder
1 tsp Garam Masala
1 cup filtered Water
2 tbsp Olive Oil
a dash of Salt to taste
Instructions:
Wash and soak the chickpeas/garbanzo beans overnight and pressure cook it with salt (or boil in water with salt for 30 minutes on high, or until soft but not mushy.) Drain excess water; set aside.
In a heated pan with olive oil, crack the cumin seeds and add asafoetida.
Add-in the garam flour, and stir fry for a minute.
Pour-in the tomato puree; stir and cook until the oil seperates.
Add-in the turmeric powder, chilli powder, and coriander powder. Sauté for a minute.
Pour-in water, and season with salt to your liking.
Add-in the cooked chickpeas/garbanzo beans, and cook on low for about 15 minutes, or until the gravy has thickened.
Add-in garam masala, and stir for for a minute more before turning off heat.
Happy Cooking!
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