Recipe Instructions:
Ingredients:
• 1 cup dried chickpeas (or 2 cans, drained and rinsed)
• 1 onion, finely chopped
• 2 tomatoes, pureed (or 1 cup canned tomato puree)
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated or minced
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons cooking oil
• Fresh cilantro leaves, chopped (for garnish)
• Lemon wedges (optional, for serving)
Instructions:
1. Prepare the Chickpeas:
o If using dried chickpeas, soak them overnight in water. Drain and rinse the soaked chickpeas. If using canned chickpeas, drain and rinse them well.
2. Cooking the Chana Masala:
o Heat oil in a large pan or pressure cooker over medium heat. Add cumin seeds and let them splutter.
o Add chopped onions and sauté until they turn golden brown.
o Add minced garlic, ginger, and green chilies. Sauté for another minute until fragrant.
3. Add Spices:
o Add coriander powder, turmeric powder, red chili powder, and salt. Sauté for a minute to toast the spices.
4. Add Tomatoes:
o Pour in the tomato puree and cook for 5-7 minutes until the puree thickens and the oil starts to separate from the masala.
5. Cook Chickpeas:
o Add the drained chickpeas to the pan. Mix well to coat them with the masala.
o If using a pressure cooker, add enough water to cover the chickpeas (about 1-1.5 cups). If using a regular pan, add water according to the desired consistency of the gravy.
o Pressure cook for 2-3 whistles or simmer in a pan for 20-25 minutes until the chickpeas are tender and cooked through.
6. Finish:
o Once the chickpeas are cooked, add garam masala and stir well.
o Garnish with chopped cilantro leaves.
o Serve hot with rice or naan bread. Squeeze some lemon juice over the chana masala before serving for extra freshness (optional).
