no image yet

chana masala

South Asian · Lunch Or Dinner · Easy · 70 minm · reference

servings 6
Reference URL
  • 1 cup dried chickpeas
  • 1.5 cup water
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 yellow onion diced
  • 1 tsp ginger grated
  • 1 tbsp garlic
  • 1 tbsp ground coriander
  • 2 tsp salt
  • 2 tsp red chili powder
  • 0.25 tsp turmeric
  • 2 tomatoes diced
  • 0.25 tsp garam masala
  • 0.5 cup cilantro chopped
  1. Rinse and drain dry chickpeas. In a bowl, combine the chickpeas and 2 cups of warm water and let soak for at least 4 hours or up to overnight. Drain the chickpeas and set aside.
    • 1 cup dried chickpeas
    • 1.5 cup water
  2. Set saute setting and heat the oil.
    • 2 tbsp oil
  3. Add cumin seeds & cook until they start to sizzle, about 1 minute.
    • 1 tsp cumin seeds
  4. Add the onion, stir occasionally, until translucent, about 5 minutes. Cover the pot with a glass lid to speed up the process.
    • 1 yellow onion diced
  5. Add the ginger and garlic and saute until aromatic, about 1 minute.
    • 1 tsp ginger grated
    • 1 tbsp garlic
  6. Add the coriander, salt, chili powder, turmeric, and chickpeas; pour in the 1.5 cups water; and stir well nudging loose any browned bits from the pot bottom.
    • 1 cup dried chickpeas
    • 1.5 cup water
    • 1 tbsp ground coriander
    • 2 tsp salt
    • 2 tsp red chili powder
    • 0.25 tsp turmeric
  7. Pressure cook for 35 minutes. Allow natural release.
  8. Stir in the tomatoes and garam masala.
    • 2 tomatoes diced
    • 0.25 tsp garam masala
  9. Set to saute and cook until the tomatoes soften, about 5 minutes.
    • 2 tomatoes diced