Spicy Chana Masala Recipe Video
Ingredients
Chick Peas - 1 can (540ml)
Vegetable oil - 2 tablespoons
Onion - 1/2 medium, diced finely
Ground coriander - 2 teaspoons
Garam masala - 1 teaspoon
Turmeric - 1 teaspoon
Red chili powder - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Ground cumin - 1/2 teaspoon
Salt - 1 teaspoon
Brown sugar - 1/2 teaspoon
Garlic Onion Ginger puree (GOG)- 2 teaspoon
Curry leaves – 10-12 (optional)
Ginger- 3 slices, julienned
Tamarind paste - 1/2 teaspoon
Tomato paste - 1 1/2 tablespoons
Tomato - 1 medium, diced
Green chilies - 2, minced (or to taste)
Juice of 1/2 lime
Fresh cilantro - to garnish
Directions
MAKING
1. Heat vegetable oil in a medium sized pot over medium-high heat.
2. Add onions and fry until they are semi-browned.
3. Add all the dried spices including the brown sugar and continue to fry for 1 minute.
4. Add ginger garlic onion paste, half of your fresh ginger, curry leaves, tamarind paste and tomato paste. Fry for 1 minute.
5. Add fresh tomatoes, turn heat down to medium and fry for 4 minutes or until tomatoes start to break down.
6. Add minced green chilies, if that's how you roll (and you should roll that way), and the chick peas. Stir well, cover and turn heat down to medium-low.
7. After 7 minutes, add 1/2 cup of water. Cover and continue to cook for another 7-8 minutes.
8. Add lime juice and stir.
SERVING
9. Serve garnished with fresh cilantro and the remaining fresh ginger. Prepare to have your mind blown.
1. Heat vegetable oil in a medium sized pot over medium-high heat.
2. Add onions and fry until they are semi-browned.
3. Add all the dried spices including the brown sugar and continue to fry for 1 minute.
4. Add ginger garlic onion paste, half of your fresh ginger, curry leaves, tamarind paste and tomato paste. Fry for 1 minute.
5. Add fresh tomatoes, turn heat down to medium and fry for 4 minutes or until tomatoes start to break down.
6. Add minced green chilies, if that's how you roll (and you should roll that way), and the chick peas. Stir well, cover and turn heat down to medium-low.
7. After 7 minutes, add 1/2 cup of water. Cover and continue to cook for another 7-8 minutes.
8. Add lime juice and stir.
SERVING
9. Serve garnished with fresh cilantro and the remaining fresh ginger. Prepare to have your mind blown.
Editors Review
The quintessential Punjabi dish, Chana Masala, is far from being bland and boring. This is an intensely spiced chickpea curry that will remind you of the best restaurant versions you’ve tasted. It tastes fantastic with roti, naan, puri or rice. Healthy. Tasty. Life-altering. This dish stands out as one of the best things to ever come out of the PunjabChef
