Name: Authentic Chana Masala (Indian Chickpea Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 15 ml oil; 1.25 g cumin seeds; 62.5 g onion; 1.25 clove garlic; 2.5 g ginger; 1.25 g green chili; 2.5 g coriander powder; 1.25 g cumin powder; 1.25 g paprika; 0.5 g turmeric; 0.25 g red chili powder; 75 g tomato; 100 g chickpeas; 1.25 g salt; 0.25 g baking powder; 0.5 g garam masala; 1.25 ml lemon juice; 2.5 g cilantro

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Authentic Chana Masala (Indian Chickpea Curry)

Authentic Chana Masala (Indian Chickpea Curry)

A vibrant and flavorful vegan chickpea curry cooked in a spiced tomato and onion base.

Source

Ingredients:

15
ml
oil
1.25
g
cumin seeds
62.5
g
onion
1.25
clove
garlic
2.5
g
ginger
1.25
g
green chili
2.5
g
coriander powder
1.25
g
cumin powder
1.25
g
paprika
0.5
g
turmeric
0.25
g
red chili powder
75
g
tomato
100
g
chickpeas
1.25
g
salt
0.25
g
baking powder
0.5
g
garam masala
1.25
ml
lemon juice
2.5
g
cilantro

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Instructions:

Heat a medium, heavy-bottomed pan over medium-high heat. Once hot, heat the oil and add the cumin seeds and onion. Sauté for 7-8 minutes, until golden. If the mixture gets dry, deglaze with 1-2 tablespoons of water.
Add the garlic, ginger, and green chili pepper and sauté for another 2-3 minutes. Deglaze the pan with a tablespoon of water (if needed), and add all the spice powders. Give it a few stirs to roast the spices, and then add the tomatoes. Continue to sauté for another 2-3 minutes. Mix in the chickpeas, baking powder (if using), salt, and 500 ml of water.
Raise the heat to high to bring to a boil, then reduce the heat to medium, cover and let cook for 25-30 minutes, until the chickpeas are very tender.
Uncover and raise the heat to high. Use a wooden spatula to slightly crush the chickpeas. Sauté for another 2-3 minutes to desired consistency. Taste and adjust salt and seasoning. Turn off the heat and add the garam masala, lemon juice, and cilantro leaves. Sprinkle with julienned ginger and black pepper, if desired.

Nutrition	Per Serving 273 g	Per 100g
Energy	368.9 kcal	135 kcal
Protein	21.8 g	8.0 g
Fibre	10.6 g	3.9 g
Salt	1.3 g	0.5 g
Sugar	8.1 g	3.0 g
Carbohydrates	41.6 g	15.2 g
Fat	18.9 g	6.9 g

15
ml
oil
1.25
g
cumin seeds
62.5
g
onion
1.25
clove
garlic
2.5
g
ginger
1.25
g
green chili
2.5
g
coriander powder
1.25
g
cumin powder
1.25
g
paprika
0.5
g
turmeric
0.25
g
red chili powder
75
g
tomato
100
g
chickpeas
1.25
g
salt
0.25
g
baking powder
0.5
g
garam masala
1.25
ml
lemon juice
2.5
g
cilantro

Heat a medium, heavy-bottomed pan over medium-high heat. Once hot, heat the oil and add the cumin seeds and onion. Sauté for 7-8 minutes, until golden. If the mixture gets dry, deglaze with 1-2 tablespoons of water.

Add the garlic, ginger, and green chili pepper and sauté for another 2-3 minutes. Deglaze the pan with a tablespoon of water (if needed), and add all the spice powders. Give it a few stirs to roast the spices, and then add the tomatoes. Continue to sauté for another 2-3 minutes. Mix in the chickpeas, baking powder (if using), salt, and 500 ml of water.

Raise the heat to high to bring to a boil, then reduce the heat to medium, cover and let cook for 25-30 minutes, until the chickpeas are very tender.

Uncover and raise the heat to high. Use a wooden spatula to slightly crush the chickpeas. Sauté for another 2-3 minutes to desired consistency. Taste and adjust salt and seasoning. Turn off the heat and add the garam masala, lemon juice, and cilantro leaves. Sprinkle with julienned ginger and black pepper, if desired.