Indian Chana Masala Recipe by spicyorganic
Cooking Instructions 30 minutes 1 Heat the oil in a large saucepan over medium heat. 2 Add the cumin seeds and let them sizzle for 30 seconds. 3 Add the onions, garlic, and ginger, and cook until the onions are soft and translucent, about 5 minutes. 4 Add the chopped tomatoes and cook until they are soft and mushy, about 5 minutes. 5 Add the coriander powder, turmeric powder, cayenne pepper, and garam masala to the pan and mix well. 6 Add the cooked chickpeas to the pan and stir to combine. 7 Add enough water to the pan to make a thick sauce, about 1 cup. 8 Simmer the chana masala for 10-15 minutes, until the sauce has thickened slightly and the flavors have melded together. 9 Season with salt to taste. 10 Serve hot over rice, garnished with fresh cilantro. 11 Enjoy this flavorful and comforting dish! 1 Heat the oil in a large saucepan over medium heat. 1 Heat the oil in a large saucepan over medium heat. 2 Add the cumin seeds and let them sizzle for 30 seconds. 2 Add the cumin seeds and let them sizzle for 30 seconds. 3 Add the onions, garlic, and ginger, and cook until the onions are soft and translucent, about 5 minutes. 3 Add the onions, garlic, and ginger, and cook until the onions are soft and translucent, about 5 minutes. 4 Add the chopped tomatoes and cook until they are soft and mushy, about 5 minutes. 4 Add the chopped tomatoes and cook until they are soft and mushy, about 5 minutes. 5 Add the coriander powder, turmeric powder, cayenne pepper, and garam masala to the pan and mix well. 5 Add the coriander powder, turmeric powder, cayenne pepper, and garam masala to the pan and mix well. 6 Add the cooked chickpeas to the pan and stir to combine. 6 Add the cooked chickpeas to the pan and stir to combine. 7 Add enough water to the pan to make a thick sauce, about 1 cup. 7 Add enough water to the pan to make a thick sauce, about 1 cup. 8 Simmer the chana masala for 10-15 minutes, until the sauce has thickened slightly and the flavors have melded together. 8 Simmer the chana masala for 10-15 minutes, until the sauce has thickened slightly and the flavors have melded together. 9 Season with salt to taste. 9 Season with salt to taste. 10 Serve hot over rice, garnished with fresh cilantro. 10 Serve hot over rice, garnished with fresh cilantro. 11 Enjoy this flavorful and comforting dish! 11 Enjoy this flavorful and comforting dish! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pancakes for two Beef and Broccoli Spinach, Tofu and Feta Empanadas Fried egg with chives Fast Lava cakes Pancakes for two Beef and Broccoli Spinach, Tofu and Feta Empanadas Fried egg with chives Fast Lava cakes Boiled potato curry Cheese corn dhokla Puri Batter for Idlee Dhosa Starter charcuterie board પાઈનેપલ કેસરી / હલવો Tangy Chicken Mince Biryani Red sauce pasta گاجر زردہ Fried egg with chives Boiled potato curry Cheese corn dhokla Puri Batter for Idlee Dhosa Starter charcuterie board પાઈનેપલ કેસરી / હલવો Tangy Chicken Mince Biryani Red sauce pasta گاجر زردہ Fried egg with chives