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Chana Masala / Chickpea Curry

Difficulty Beginner
Time
Prep Time: 15 min Cook Time: 25 min Total Time: 40 mins
Servings 8
Ingredients
  • 4 Onions ((Mediujm))
  • 2 inch piece Ginger
  • 4 Tomatoes ((Medium))
  • 4 tablespoons Tomato paste
  • 1 cup Chickpeas
  • 1 teaspoon Salt
  • 1/4 teaspoon Turmeric
  • Handful Cashews
  • 4 tablespoons Yogurt
  • 2 1/2 teaspoons Kashmiri chilli powder
  • 2 1/2 teaspoons Special garam masala
  • 1 1/2 teaspoon Cumin powder
  • 2 teaspoons Chaat masala
  • 3/4 cups Coriander leaves ((chopped))
  • 3 Green chillies ((chopped))
  • 2 tablespoons Coriander leaves ((chopped))
  • 3 tablespoons Sesame oil
  • 1/2 cup Homemade chicken stock ((optional))
Instructions

  1. Soak one cup of chickpeas overnight

  2. Add one cup of water, 1/2 tsp salt, 1/4th tsp  turmeric. Pressure cook until the chickpeas are soft. 

  3. Grind onions with ginger to a fine paste. Keep aside. 

  4. Blanch tomatoes, peel and grind. Keep aside. To blanch tomatoes, boil 1.4 litres of water in a saucepan. Once the water comes to a boil, add tomatoes and bring it to a boil. Cover and simmer for 5-10 minutes until the skin starts to break. Drain the tomatoes and immediately immerse them in cold water for 2 minutes. Drain and cool. Once it comes to room temp, chop into big pieces and grind. 

  5. Grind cashews with yogurt to a fine paste

  6. Heat a heavy wok, add oil. Saute ground onion paste until browned. 

  7. Now add ground tomatoes and cook until oil starts to leave the sides of the pan. 

  8. Add tomato paste and ground cashews. Cook for 5 minutes. 

  9. Add chilli powder, cumin powder and half of the garam masala

  10. Add little water or chicken stock to deglaze the pan. Cook for 2 min. 

  11. Add cooked chickpea along with the water in which it was cooked. Simmer for 10 minutes. 

  12. Add coriander leaves, chaat masala and the rest of the garam masala

  13. Adjust salt and add more water if needed. Bring it to boil. 

  14. Garnish with chopped coriander leaves and chopped green chillies.

Note

Chickpeas - Pressure cook chickpeas with water for one whistle. Lower the flame and cook for 7-8 min. Switch off and open once it cools down. 

Blanch tomatoes - Using a sharp knife, slit a shallow X on the bottom of each tomato before adding to boiling water. 

Chaat masala, tomato paste - I have used store bought chaat masala and tomato paste in this recipe. 

Homemade chicken stock imparts umami flavour. 

Keywords: chickpea curry, chana masala, chola masala, kadala curry, main course, vegetarian dishes, party recipes, Indian recipes, North Indian recipes
Read it online: http://anniesgourmet.net/recipe/chickpea-curry/