Chana Masala (quick version)
For quite sometime I have been meaning to write my go-to chickpea curry (something that I cook quickly without much thought and yes can make it in my sleep too). I call it sometimes Bombay Chickpea curry too. The reason for calling this recipe Bombay chickpea curry has got nothing to its origin but rather the fact that I associate this curry with a lot of childhood memories growing up in Bombay now called Mumbai. I remember my maa making this for weeknight dinner meals with rice or rotis and I use to gulp it down with quick bites because I think her cooking has always been marvelous.
You can choose to add a bunch of veggies like cauliflower, zucchini, broccoli, carrots and potatoes to the gravy if you are looking for something more filling for weeknight meal.
Chana Masala (easy version)
Ingredients
- 500 gm Chickpeas boiled
- 1 onion finely chopped
- 4 garlic cloves minced
- 2 cm ginger root grated
- 70 g tomato puree
- 2 green rawit chilli chopped
- 2 tsp salt
- 1 tsp turmeric powder
- 2 tsp red chilli powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp garam masala
- 4 tbsp sunflower oil
- 10 g coriander chopped
Instructions
- In a heavy bottomed pan – add the oil and sauté the onion, garlic and ginger paste till it turns light brown. Add tomato puree along with the green chilli. Cook for 10 mins.
- Drain the chickpeas from the can, wash and set it aside.
- Add the chickpeas to this along with all the spices and mix well. Let this cook on low flame for 5 mins. Followed by 200 ml water.
- Let this simmer under a cover on medium heat for 15 minutes.
- Add the consistency of the curry by adding more water if you prefer. Season it with salt and top it with coriander.
