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Chana Masala Recipe || Easy Chickpea Curry

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Serve this vegetarian protein packed Indian chickpea curry as a main meal or side dish. This delicious curry can be paired with pain rice, jeera rice, paratha, roti, poori or naan bread. Its gluten free and an excellent meat substitute.
Preparation: 8 hours + 15 mins
Cooking time: 1 hour 10 mins
Serves : 6
Spice Level : Medium 🌶🌶
Ingredients
Dried Chickpeas - 1cup or 3 cups canned chickpeas
Water - 3 cup (add more if required) for cooking chickpeas
Salt- 1/2 tsp
Baking Soda - 1/4 tsp
For the Curry
Cumin - 1/2 tsp
Onion - 3, finely sliced
Ginger -5cm piece
Garlic - 3-4 Cloves
Green chilli -1
Tomato - 4 (1.5 cup tomato puree)
Coriander powder - 1.5 tsp
Chilli powder - 1 tsp(Kashmiri Chilli)
Turmeric- 1/2 tsp
Spices to grind
Cumin - 3/4 tsp
Fennel seeds - 1tsp
Cardamom - 2
Cloves -5
Cinnamon
Mace
Coriander leaves
Salt
Notes:
Rinse dried chickpeas at least 3-4 times before soaking.
Soak at least 6 hours
How to cook Chickpeas?
Pressure Cooker - Add 1.5 cups water and cook soaked chickpeas for 4-5 whistles
Instant pot - Cook for 20 mins on high pressure
Canned Chickpeas - Drain them and rinse once in cold water. If the chickpeas are not soft, boil them with 1 cup of water in a pot for 15-20 mins before adding to the gravy.
Preparation: 8 hours + 15 mins
Cooking time: 1 hour 10 mins
Serves : 6
Spice Level : Medium 🌶🌶
Ingredients
Dried Chickpeas - 1cup or 3 cups canned chickpeas
Water - 3 cup (add more if required) for cooking chickpeas
Salt- 1/2 tsp
Baking Soda - 1/4 tsp
For the Curry
Cumin - 1/2 tsp
Onion - 3, finely sliced
Ginger -5cm piece
Garlic - 3-4 Cloves
Green chilli -1
Tomato - 4 (1.5 cup tomato puree)
Coriander powder - 1.5 tsp
Chilli powder - 1 tsp(Kashmiri Chilli)
Turmeric- 1/2 tsp
Spices to grind
Cumin - 3/4 tsp
Fennel seeds - 1tsp
Cardamom - 2
Cloves -5
Cinnamon
Mace
Coriander leaves
Salt
Notes:
Rinse dried chickpeas at least 3-4 times before soaking.
Soak at least 6 hours
How to cook Chickpeas?
Pressure Cooker - Add 1.5 cups water and cook soaked chickpeas for 4-5 whistles
Instant pot - Cook for 20 mins on high pressure
Canned Chickpeas - Drain them and rinse once in cold water. If the chickpeas are not soft, boil them with 1 cup of water in a pot for 15-20 mins before adding to the gravy.
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