chana masala (chickpea curry)

chana masala ingr chana masala

Serves 4:

  • 250 gr chickpeas
  • 1 l water
  • 1 bay leaf
  • salt
  • 2 pear tomatoes
  • 3 or 4 garlic cloves
  • 1 onion
  • 2 or 3 green chilies
  • 2 cm fresh ginger
  • ½ tsp cumin seeds
  • ½ tsp fenugreek seeds
  • ½ tsp mustard seeds
  • 1 cinnamon stick
  • 2 or 3 cardamom pods
  • a pinch of hing (asafoetida)
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp hot pepper powder
  • ½ tbsp tamarind paste
  • fresh cilantro
  • salt
  • black pepper
  • 1 tbsp butter ghee

1 rehogar garbanzos           

Wash chickpeas and let them soak in warm or hot water with salt for about 10 – 12 hours.

1 cocer garbanzos

Heat 1 liter of water and when it boils add the chickpeas, one bay leaf and a few cloves of garlic. Cook them on medium heat for 2 hours.

2 escurrir 3 reservar caldo

After that time, drain them and save the liquid for later.

4 tostar especias 5 añadir cardamomo

Fry cumin, fenugreek and mustard seeds in a pan with butter ghee on medium-low heat for one minute. Add cardamom and fry it for another minute.

6 añadir verduras 7 añadir picante

Chop garlic, onion and ginger, add them into the pan and fry them for 3 or 4 minutes. Chop and add the green chillies. Fry them for 3 minutes.

8 añadir canela 9 añadir especias 10 añadir maicena y demas

Then add a pinch of hing, cinnamon, turmeric, cumin, coriander and hot chilli. Stir it for one second and add salt and black pepper.

11 añadir caldo 

Grate tomato, add it into the pan and let it cook for 4 or 5 minutes

12 añadir garbanzos 13 remover 15 añadir tamarindo

Then, add the chickpeas, a cup of cooking water from the chickpeas and tamarind paste. Let them cook on medium heat until the water is evaporated (it should be semi dry), around 10 minutes.

chana masalaaa

Serve the chickpeas with fresh coriander.

If there’s a step in this recipe that is not clear or can be improved, please, write a comment.
Thank you.

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