Potato & Pea Curry
A comforting potato and pea curry with warm whole spices, tomato, and fresh coriander, ready in about 45 minutes.
Classic Chana Masala
Chana Masala, a staple in Indian cuisine, is a vibrant dish that combines the hearty texture of chickpeas with the bold flavours of spices and herbs. This recipe captures the essence of this beloved dish, offering a spicy and tangy experience that's both satisfying and nourishing.
Originating from the Indian subcontinent, Chana Masala is celebrated for its intricate blend of spices, including garam masala, cumin, and coriander, which are carefully balanced with the natural sweetness of tomatoes and the robustness of onions. Whether you're a fan of Indian cuisine or looking to explore new flavours, this Chana Masala recipe promises a delightful culinary journey.
Method
8h1h9h
- Rinse 1 cup of dried chickpeas and soak them overnight in water.
- Drain and rinse the chickpeas, then cook in a pressure cooker or pot until tender.
- Heat 2 tablespoons of oil in a large pan over medium heat. Add 1 teaspoon cumin seeds and let them splutter.
- Add 2 finely chopped onions, 2 minced garlic cloves, and 1 inch of grated ginger. Cook until the onions are golden.
- Stir in 2 chopped tomatoes, 1 teaspoon ground turmeric, 1 teaspoon garam masala, 1 teaspoon coriander powder, and 1/2 teaspoon chili powder. Cook until the oil separates from the masala.
- Add the cooked chickpeas, 1 cup water, and salt to taste. Simmer for 20 minutes.
- Finish with a squeeze of lemon juice and garnish with chopped cilantro.
Ingredients
- 1 Ginger
- 2 Garlic cloves
- 2 Onion
- 2 Tomato
- 5ml Turmeric ground
- Salt to taste
- 5ml Garam Masala
Notes
For a quicker version, you can use canned chickpeas to reduce cooking time. Adjust the amount of chilli powder to control the heat level according to your preference.
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