How to Make Chana Masala - The Pinnacle of Flavor
Let's see, today we have a delightful hint of India in our kitchen! Chana masala brings health and flavor to your tables with the harmony of spices and chickpeas. Plus, it's very easy to prepare. Serve it over rice or with warm naan bread, and either way, the taste will linger on your palate. If you're ready for a full meal, line up the ingredients on the counter and let's embark on this delicious journey!
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion (chopped)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- A pinch of hot red pepper
- 2 cloves garlic (grated)
- ½ teaspoon grated fresh ginger
- Heaping 1 teaspoon sea salt
- ½ cup water
- 1 (28-ounce) can whole peeled tomatoes
- 3 cups cooked chickpeas (drained and rinsed)
- ½ cup chopped fresh cilantro (more for serving)
- 1 teaspoon fresh lemon juice (more for serving)
- Cooked brown rice or white rice
- Full-fat Greek yogurt (for serving)
In a large pan, heat the olive oil over medium heat. Add the onions and cook, stirring frequently, for 8 minutes until they soften and turn nicely brown. Now things are getting good!
Reduce the heat to medium-low and add the cumin seeds, garam masala, coriander, turmeric, cardamom, and a pinch of red pepper. When the aromas rise, you'll feel like you're in India!
Add the garlic, ginger, salt, and ¼ cup of water. When adding the tomatoes, crush them with your hands or mash them with a wooden spoon in the pan. After boiling, cook for 8-10 minutes until the sauce thickens.
Add the chickpeas and the remaining ¼ cup of water, stir, and cook, stirring occasionally, for 20-25 minutes. Finally, add the cilantro and lemon juice. Are you ready? That's it!
Serve over rice, top with some Greek yogurt, more cilantro, and more lemon juice if desired. Enjoy your meal!
Chana Masala - The Pinnacle of Flavor Cooking Tips
Adding fresh cilantro at the last moment will add a fresh aroma to your dish. Add yogurt just before serving so it doesn't melt away in the hot dish. Lemon juice can add a slight acidity to balance the flavor.
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Yorumlar 3
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Çiğdem Z.
3 weeks agoTarifi denedim, tam bir lezzet patlaması! Özellikle baharat dengesi harika. Ailecek bayıldık! 😍
Selin D.
3 weeks agoNohutu haşlarken içine biraz kimyon ekledim, gazını alıyor ve lezzet katıyor. Denemeye değer!
Leyla E.
3 weeks agoChana masalada şeker yerine bal kullandım, biraz daha tatlı oldu ama beğendik. Acaba limon suyu koysam nasıl olur?