Chana Masala (Chickpea Curry)
Servings: 4
Ingredients
- 2 tablespoon light cooking oil
- 1 cinnamon stick
- 1 whole black cardamom
- 1 teaspoon whole cumin seeds
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 medium onion finely chopped
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala powder
- 1 tablespoon tomato paste
- salt, to taste
- 2 medium tomatoes finely chopped
- 1 can chickpeas rinsed and drained
- a handful of fresh cilantro leaves roughly chopped
- a squeeze of fresh lemon juice
Instructions
- Heat oil in a deep pan and sauté cinnamon stick, whole black cardamom and cumin seeds till it starts to sizzle. Add in garlic, ginger and onions, and stir-fry for a few minutes till the
onions start to soften and lightly brown. - Stir in the spices, tomato paste and salt, and fry for a few seconds to mix well. Add in the tomatoes and cook for 3-4 minutes till the tomatoes soften and start to pulp.
- Stir in the rinsed chickpeas with about half a cup of water and cook covered for 8-10 minutes.
- Garnish with fresh cilantro leaves and a squeeze of lemon juice and serve warm.