Chana Masala

Preparation Time: 10 min. Cooking Time: 30 min. Serves 4

Ingredients:

2 x 400 grams Kabuli Chana Cans (Chickpeas)

1 Onion Finely Chopped

1½ tbsp Ginger Paste

1½ tsp Garlic Paste

½ cups Fresh Tomato Puree

1 tbsp Tomato Puree

1 tbsp Gram Flour (Besan)

2 tbsp Oil

1 Dry Red Chilli

¾ tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

1½ tsp Chilli Powder

1½ tsp Coriander-Cumin Powder (Dhana Jiru)

1¼ tsp Chana Masala Powder

½ tsp Garam Masala Powder

1 tsp Kasuri Methi

½ tsp Jaggery (Gōr)

Salt to taste

Method:

1. Add the dry red chilli to the oil on medium heat. Once hot, add the cumin seeds until they crackle, about 10 seconds. Then add the asafoetida, onions, butter, and ¼ tsp salt.

2. Cook until soft and translucent, then add the ginger and garlic paste, gram flour, sauté for 30 seconds; add both the tomato purees, turmeric powder, chilli powder, coriander-cumin powder, chana masala, garam masala, jaggery and salt.

3. Mix well, cook for 2 minutes, add the Kabuli chana and ½ cup of water, bring it to a boil, and simmer for 10-12 minutes with the lid on, stirring occasionally.

• Garnish with coriander leaves and enjoy hot with naan or rice.

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Chana Masala | The Rasoi Recipes