How to make Chana Masala or Chickpea or Chole Chili masala Curry Recipe

Ingredients

    1 1/2 cups soaked and boiled chana
    (chickpeas, garbanzo beans, ceci)

  or if using canned chick-peas, 1 can, drained

    1/3 cup onions, finely chopped
    1/3 cup tomatoes, finely chopped
    1/4 inch piece of ginger, finely chopped
    1/4 tsp garlic paste (optional)
    1 tsp cumin seeds
    1/4 tsp turmeric powder
    1 tsp red chilli powder
    1 tsp chana masala
    1/2 tsp dhania-jeera powder (coriander-cumin)
    1/4 cup coriander (cilantro leaves), finely chopped
    Salt to taste
    6-8 tsp vegetable oil

Cooking Directions

    Heat the oil in a pan on medium heat and add the cumin seeds. When the seeds start to pop, add the ginger and garlic and fry for a couple of seconds.

    Add the onions and some salt, and saute until soft.

    Add the tomatoes and a little salt and saute for 2-3 minutes.

    Take half of the cooked onions and tomatoes and grind to a smooth paste and add it back to the pan to form the gravy.

    Add the chana masala, dhania-jeera powder, turmeric powder, and red chilli powder and fry for a minute.

    Add the chana, 1 1/2 cups of water and salt and cook on low heat for 8-10 minutes until all the flavours are combined.

    Garnish with chopped coriander, and sliced onions, and a slice of lime.

    Serve the chana masala with Indian naan, poori,  Roti or basmati or jasmine rice.