This chickpea Masala is perfect for a quick weekday dinner, a make-ahead dish, or a delicious weekend lunch. Learn how to prepare Kabuli chana using simple ingredients and flavourful spices. Kabuli Chana Masala is a basic Indian curry recipe, like chicken curry, and mung bean coconut curry. Chickpea dish made with chickpeas in a masala flavored with delectable aromatic spices.
- Chickpea – 500gm
- Tomato –2 large
- Onion – 2 large
- Ginger – One big piece
- Garlic – 8 large cloves
- Green chili – 4 small
- Coriander leaves – a handful
- Turmeric powder – 1 tbsp
- Coriander powder – 2 ½ tbsp
- Pepper powder – ¼ tbsp
- Chilly flakes – as per your taste
- Cumin powder – ½ tbsp
- Garam masala – ¾ tbsp or as per your taste Oil Salt
How to cook Kabuli Chana Masala:If using dried chickpeas, soak them for 5 hours or overnight. Then Drain it and add it to the pressure cooker with salt, 2cup of water and cook it for 1 whistle, then simmer it for 15 minutes. Turn off the heat and let the steam go on its own. Now, remove the cooker and leave it aside. Begin by creating the masala. Heat oil in a Kadai. Add ginger, garlic, green chili, and onion. Fry until golden. Then add and roast all of the ingredients on the list until a delicious smell appears, then add
in tomatoes, and cook until the tomatoes become soft. Finally, add two tablespoons of boiled chickpeas to the masala. Transfer it to a plate and set it aside to cool. Grind it into a fine paste. Make a smooth paste with the reserved chickpeas and 1/2 cup water. Mix it into the cooking gravy, adding water as needed. As needed, adjust the water and salt. Allow the curry to simmer for about 10 minutes on medium heat, covered. Garnish with coriander leaves. credit : Mia kitchen
