Chana Masala (Chickpeas Curry)
Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 1 medium-sized onion finely chopped
- 1 green chilli finely chopped
- 1 tbsp ginger-garlic paste
- 1 tbsp tomato paste
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- salt to taste
- 1 large tomato finely chopped
- 1 can chickpeas rinsed and drained
- water as needed
- finely chopped fresh cilantro leaves for garnish
- lemon wedges for garnish
Instructions
- Heat oil in a deep pan and add onions and green chillies. Fry for a few minutes till the onions get tender and lightly browned.
- Add in the ginger-garlic paste, tomato paste, spices and salt, and fry for a few seconds to mix everything well.
- Add in the chopped tomatoes and cook till tomatoes pulp and start to give out oil from the sides.
- Stir in about a cup of water, allow it to come to a boil, and then add chickpeas. Let it simmer covered for a few minutes till chickpeas are soft and tender to the touch. Add in more water if necessary, depending on the consistency of the curry you prefer.
- Garnish with fresh cilantro and lemon wedges.