Chana Masala चना मसाला (Chickpeas Curry)

Chana Masala चना मसाला (Chickpeas Curry)

Ingredients:

2 cups Chickpeas/Garbanzo Beans

1 tsp Cumin seeds

a pinch of Asafoetida (Hing)

1 tbsp Gram Flour (Besan)

1 cup Tomato Puree

1 tsp Chilli Powder

2 tsp Coriander Powder

1/4 tsp Turmeric Powder

1 tsp Garam Masala

1 cup filtered Water

2 tbsp Olive Oil

a dash of Salt to taste

Instructions:

Wash and soak the chickpeas/garbanzo beans overnight and pressure cook it with salt (or boil  in water with salt for 30 minutes on high, or until soft but not mushy.) Drain excess water; set aside.

In a heated pan with olive oil, crack the cumin seeds and add asafoetida.

Add-in the garam flour, and stir fry for a minute.

Pour-in the tomato puree; stir and cook until the oil seperates.

Add-in the turmeric powder, chilli powder, and coriander powder. Sauté for a minute.

Pour-in water, and season with salt to your liking.

Add-in the cooked chickpeas/garbanzo beans, and cook on low for about 15 minutes, or until the gravy has thickened.

Add-in garam masala, and stir for for a minute more before turning off heat.

Serve hot/warm in a bowl with chapatti, naan, paratha, kulcha, poori, or basmati rice.

Happy Cooking!