Chana Masala: A Delicious Chickpea Curry

Chana Masala

  • Chana masala, a chickpea curry is a traditional Pakistani and Indian cuisine with lots of spices and herbs.
  • They are also known as “garbanzo beans” which is a form of complex carbohydrates to help digest slowly and sustain energy.
  • Chickpeas are very high in protein and fiber that help maintain weight by eliminating food craving for a longer period of time.
  • They are rich in iron, zinc, phosphorus to provide essential nutrients to our body.

  • Yield: 3-4 servings
  • Prep Time: 5 mins
  • Cook time: 30 mins
  • Total Time: 35 mins

Ingredients

PDF Recipe

For Curry

  • 2 cups chickpeas (boiled) 
  • 1 large onion (chopped)
  • 1 Tsp. Garlic paste
  • 1 Tsp.Ginger paste
  • 1 cup Tomato puree
  • 1 Cup water 

Note: Chicken or vegetable stock can be used as a substitute for water to enhance the flavor.

For Spices

  • Salt to taste
  • 1 Tsp. Red pepper powder
  • 1 Tsp. Red Chili flakes
  • 1 Tsp. Turmeric powder
  • 1 Tsp. Cumin powder
  • 1 Tsp. Coriander powder
  • 1 Tsp. All spice powder

For Seasoning 

  • 2-3 Tbsp. olive oil
  • 1 Tsp. Cumin seeds
  • 1 Tsp. Coriander seeds
  • 1 Tsp. Curry leaves
  • 1 Tsp. Black cumin seeds (Nigella sativa)
  • 1 Tsp. Fennel seed
  • 1 Tsp. Red dry chilies

Toppings

  • 1 medium lemon
  • 1 green chili
  • Cilantro as required

2017-10-25_15.35.22
Chana Masala

Directions

  1. Heat oil in a medium saucepan, add seasoning and let it fry for 5 mins.
  2. Add onion and saute until golden brown, then add tomato puree, ginger, and garlic paste and mix it well.
  3. Then add chickpeas and spices, saute over low-medium heat for about 10 mins.
  4. Add water or stock (if using) and wait until mixture starts boiling, then turn heat to low and let it simmer until become thick gravy.
  5.  Squeeze lemon juice on top and garnish it with green chili and cilantro.
  6. Serve hot with garlic naan or pita bread.

There you have it, a delicious and spicy Chana Masala

Note: Curry can be stored in an airtight container for up to 3 days in the fridge and for a month in the freezer. 


Did you try it?  Let me know in the comments below and share it with your family and friends #fitmomcooking 

 

 

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