Recipe

Quick Chana Masala

April 26, 2017

A can of chickpeas, a few of what my mum calls the “usual” spices, and dinner can be on the table in no time with this quick Chana Masala coated in a tomato onion masala and finished with fresh coriander. While raw chickpeas are great when soaked overnight and then cooked, a can makes a useful shortcut on busy days and this is my go to family recipe armed with a roti or pitta bread or two.

The only thing you have to worry about in this recipe if making sure each set of ingredients is cooked before you kove on to the next step. Make loads, these chick peas are also lovely stuffed into breakfast toasties. And I totally speak from experience here…

Quick Chana Masala
 

Ingredients

Feeds two:

  • 1 small onion
  • 1 garlic clove
  • Half inch ginger
  • 5 tbsp of sunflower oil
  • 5 tsp ground coriander
  • 5 tsp ground cumin
  • Half tsp chilli powder
  • Half tsp garam masala
  • 1 tomato
  • 1 x 400g tin of chick peas
  • 1 cup water
  • Salt to taste

Method

Roughly chop the onion and tomato, and finely mince the ginger and garlic.

Bring the oil to heat on high in a medium saucepan. When it’s hot, sauté the onion for two minutes. Then tip in the ginger and garlic and cook for another two minutes until they turn golden.

Stir through the coriander and cumin and cook for two minutes adding a splash of water if the mixture starts getting stuck to the bottom of the pan. Then add the chopped tomato and fry for five minutes until the tomatoes disintegrate. When they do, lower the flame and simmer for 5 minutes until you can see the oil coming out from the sides of the mixture.

When the oil shows up, rinse and add the chickpeas. Give it a good stir, add a cup of water, the garam masala and simmer for 10 minutes until the curry thickens and coats the chickpeas. Add salt to taste and garnish with fresh coriander to serve your quick chana masala.

 

Comments

10 Responses to “Quick Chana Masala”

  1. Quick Chana Masala - Mallika Basu, Easy Simple Indian Recipes - Meals Group Says:

    July 17th, 2017 at 11:48 am

    […] Source link […]

  2. Isadora Guidoni Says:

    July 14th, 2017 at 7:09 pm

    Your recipe looks beyond delicious. My friend is coming over tomorrow so I’m gonna prepare this recipe, I bet she’ll love it. Thank you for sharing it!

  3. sadhana Says:

    July 6th, 2017 at 4:12 am

    Amazing Recipe. Thanks For sharing This Recipe.

  4. dan Says:

    June 28th, 2017 at 12:23 pm

    very delicious meal

  5. sadhana Says:

    June 26th, 2017 at 1:42 pm

    Hi Mam
    This Is My Favourite Recipe. Thanks For Sharing.

  6. Jayita Says:

    June 15th, 2017 at 12:45 am

    Hi Mallika, My recipe is almost identical. I pretty much do the same till the last step where I actually pressure cook for only one whistle instead of simmering. I found that the chana soaks in the flavor better. The recipe is a never fail and very tasty.

  7. Catering Den Haag Says:

    June 7th, 2017 at 9:56 am

    This looks like the perfect dish! Yum!

  8. Reha Says:

    May 13th, 2017 at 8:00 am

    https://www.youtube.com/watch?v=oMFOJIlCyzU

  9. TAPAS DASGUPTA Says:

    April 28th, 2017 at 7:17 pm

    We normally use chana/chole bought from the market and not the tinned variety. Should it be boiled before adding to the spice mix?

    Yes yes, you need to soak them overnight, rinse drain and then boil in fresh water until cooked. Then proceed as in recipe M x

  10. ann Says:

    April 27th, 2017 at 10:17 am

    Definitely on my “To Do and Inhale” list.
    Thank you

    Yay! M x

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