Chana Masala | Chickpeas Curry – Served 3 Ways – Kajalvora

December 18, 2020

INGREDIENTS:

3 cups cooked chickpeas
1 cup chopped onions
2 cups of chopped tomatoes
4 cloves of garlic.
1/2 Inch grated ginger or ginger paste
1 tbsp cumin seeds
2 bay leaf or 6-8 curry leaves
1/2 tsp turmeric
3 tsp ground cumin + coriander
1 tsp paprika or red chilli powder
1 tsp chana masala spice or garam masala spice.

DIRECTIONS:

Warm up the pan, and have the heat at medium, you have the option to start with 1 tablespoon of coconut oil or skip the oil.
Add cumin seeds and bay leaves or curry leaves to the pan and just shake it up.
Add onions, onions have their own natural oils..Keep moving the onions, and when you notice its sticking add 1 tablespoon of hot water or you can add 1 tbsp of veggie broth.
Add finely chopped garlic and ginger paste. Saute for a minute. Add 1 tbsp water.
Add tomatoes. Let it cook. Keep adding 1 tbsp of hot water or veggie broth to avoid sticking.
Add all the spices –
- 1/2 tsp turmeric
- 3 tsp ground cumin + coriander
- 1 tsp paprika or red chilli powder
- 1 tsp chana masala spice or garam masala spice.
Saute spices and add 1 tbsp hot water.
Add 3 cups of cooked chickpeas, mix it all up.
Add 1 cup of hot water or veggie broth or I chose to add the water that was left from when I cooked chickpeas.
Cover and let it simmer for about 20 minutes.
When done pour 1 tsp of lemon juice.

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