Chana Masala
Chana masala is a hearty Punjabi dish of chickpeas simmered in a thick, spicy sauce of tomatoes, garlic, ginger and fragrant spices, traditionally served with basmati rice or naan.
Ingredients
- ready-cooked chickpeas500 g
- onion1 pcs
- canned tomato400 g
- garlic3 cloves
- fresh ginger1 tbsp
- vegetable oil2 tbsp
- ground cumin1 tsp
- ground coriander2 tsp
- turmeric0.5 tsp
- ground chili pepper1 tsp
- garam masala1 tsp
- lemon0.5 pcs
- salt1 to taste
- cilantro15 g
- water300 ml
Instructions
Heat 2 tbsp oil in a deep skillet or saucepan over medium heat and sauté the finely chopped onion for 7–8 minutes until golden.
Add the minced garlic and grated ginger, and cook for 1–2 minutes until fragrant.
Stir in the cumin, coriander, turmeric and chili powder, mix well and cook for 30 seconds to let the spices release their aroma.
Pour in the canned tomatoes with their juice, mash with a fork and simmer for 8–10 minutes until the sauce thickens and the oil starts to separate at the edges.
Add the chickpeas, water and salt, bring to a boil, reduce the heat and simmer covered for 15 minutes, stirring occasionally and lightly mashing some of the chickpeas with a spoon for a thicker texture.
Stir in the garam masala and cook for another 2 minutes uncovered.
Remove from the heat, drizzle with lemon juice, sprinkle with chopped cilantro and serve hot with basmati rice or naan.
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