Go Back

Easy Chana Masala | Chickpeas Curry

Course Accompaniments
Cuisine Indian
Prep Time 6 hours
Cook Time 30 minutes
Servings 4
Author Rafeeda AR

Ingredients

  • 1 cup chickpeas soaked for 6 hours
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp ginger garlic paste
  • 1 tomato pureed
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 onion minced
  • 1/4 cup coriander leaves chopped
  • 1/2 tsp garam masala powder
  • Salt to taste

Instructions

  • Cook the soaked chickpeas in a pressure cooker with some salt till done. Set aside.
  • In a saucepan, heat ghee. Splutter cumin seeds and fry the ginger garlic paste.
  • Add the tomato puree and cook on low flame till the ghee floats on the top. Stir occassionally to avoid sticking.
  • Add in the spice powder and give a good whisk. Cook for a minute.
  • Add the chickpeas along with some the cooked water and onion. Simmer till the sauce thickens.
  • Add the coriander leaves and the garam masala powder. Adjust seasoning.
  • Switch off and serve with side of your choice.

Notes

If you want it a little more spicier, you can puree the tomato with a couple of green chillies.