Finally......an Indian recipe! It was high time...i was feeling too guilty about not having anything Indian on my blog when i love it so much and eat it so often! So that had to change. Love chickpeas in all forms possible...and Chana Masala is just one of them.
For 4-6 servings:
2 cans boiled chickpeas (garbanzo beans)
2 tbsp cumin seeds
4 cloves garlic, crushed
2 onions, chopped
1 tsp ginger, chopped
1 tsp green chilli, chopped
4-5 tomatoes (chopped) or 1 can peeled tomatoes
3 tbsp oil
salt
1 tbsp fresh coriander, chopped
Spices:
1 tsp turmeric powder
1 tbsp corainder powder
1 tsp chilli powder
1 tbsp garam masala
1 tbsp dry mango powder
1-2 bay leafs
2 cloves
1 tsp star anise powder or 1 whole star anise
1/2 tsp cinnamon powder or 1 stick
1/2 tsp nutmeg powder or 1 small piece
1/2 tsp pepper or 4 whole black peppers
Drain the chickpeas and wash if needed. Keep aside.
Heat the oil in a pan and add the cumin seeds, onions, garlic, ginger and green chillies.....fry for 4-5 mins or until the onions start to turn brown.
Add all the spices and fry for another 4-5 mins. Then add the tomatoes and cook for 8-10 mins or until the oil starts to seperate and the mixture becomes like a thick puree.
In a large pot, combine the chickpeas and the tomato-onion mixture. Add salt. Bring to a boil and then cook for 30 mins on a low flame, stirring a few times in between.
Serve hot garnished with freshly chopped coriander.
If using whole spices, you might want to remove them before serving so that you don't end up biting into them. And you could also add 100 ml of light cream just 10 mins before turning off the flame, if you want to tone down the 'hot' factor a bit.
For 4-6 servings:
2 cans boiled chickpeas (garbanzo beans)
2 tbsp cumin seeds
4 cloves garlic, crushed
2 onions, chopped
1 tsp ginger, chopped
1 tsp green chilli, chopped
4-5 tomatoes (chopped) or 1 can peeled tomatoes
3 tbsp oil
salt
1 tbsp fresh coriander, chopped
Spices:
1 tsp turmeric powder
1 tbsp corainder powder
1 tsp chilli powder
1 tbsp garam masala
1 tbsp dry mango powder
1-2 bay leafs
2 cloves
1 tsp star anise powder or 1 whole star anise
1/2 tsp cinnamon powder or 1 stick
1/2 tsp nutmeg powder or 1 small piece
1/2 tsp pepper or 4 whole black peppers
Drain the chickpeas and wash if needed. Keep aside.
Heat the oil in a pan and add the cumin seeds, onions, garlic, ginger and green chillies.....fry for 4-5 mins or until the onions start to turn brown.
Add all the spices and fry for another 4-5 mins. Then add the tomatoes and cook for 8-10 mins or until the oil starts to seperate and the mixture becomes like a thick puree.
In a large pot, combine the chickpeas and the tomato-onion mixture. Add salt. Bring to a boil and then cook for 30 mins on a low flame, stirring a few times in between.
Serve hot garnished with freshly chopped coriander.
If using whole spices, you might want to remove them before serving so that you don't end up biting into them. And you could also add 100 ml of light cream just 10 mins before turning off the flame, if you want to tone down the 'hot' factor a bit.
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