Learn how to make a flavorful and comforting Chana Masala using chickpeas, tomatoes, Indian spices, dried gooseberry and fresh coriander.
This recipe combines soft chickpeas with a rich tomato-based masala seasoned with cumin, coriander powder, chana masala, garam masala, chili powder and dry mango powder. Dried gooseberry adds a mild tangy depth and helps give the chickpeas a darker, traditional appearance.
This protein- and fiber-rich chickpea curry is perfect for lunch or dinner. Serve it hot with rice, roti, paratha, naan, poori or bhatura.
Ingredients
Method
- Soak the dry chickpeas in water overnight (or at least 6-8 hours). Drain, then pressure-cook with fresh water and a pinch of salt until completely soft, about 15-18 minutes after the first whistle. Set aside, reserving some of the cooking liquid.
- Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
- Add the chopped tomatoes and cook until soft and pulpy, about 6-7 minutes, mashing them lightly with the back of the spoon.
- Stir in the coriander powder, chana masala, chili powder, garam masala, and dry mango powder. Cook for 1-2 minutes until fragrant and the oil begins to separate.
- Add the dried gooseberry and the cooked chickpeas along with a splash of the reserved cooking liquid. Mix well to coat the chickpeas evenly in the masala.
- Add the salt and simmer uncovered for 10-12 minutes, stirring occasionally, until the gravy thickens and the chickpeas turn a deep, traditional brown color.
- Taste and adjust salt and spice as needed. Garnish generously with fresh coriander leaves.
- Serve hot with steamed rice, roti, paratha, naan, poori or bhatura.
Comments