Quick And Tasty Chana Masala Recipe by Mish
Quick and Tasty Chana Masala Cooking Instructions Overnight soaking + 30 minutes 1 Soak the chickpeas (chana) or garbanzo beans in plenty of water overnight. One cup chana (chickpeas) will yield 3 cups in the morning. 2 Next day, either boil on the stovetop or pressure cook the chickpeas. Boiling takes about 40 minutes and pressure cooking should be around 20 minutes. If you are pressure cooking, please make sure that the water covers the chickpeas fully before starting. Drop a teabag into the pot before cooking if you want a darker chana masala. 3 After the chickpeas are boiled, please remove the teabag. The color of the water will be darker and this will give a very rich color to the curry. 4 Blend together, the onion, garlic, ginger, and tomato to make the masala base. 5 Next, heat oil in a wide, deep pan and add the ground masala and sautee for 3 to 4 minutes. 6 Next, add the turmeric, chili powder if using, salt, coriander powder, cumin powder, garam masala, and mix well. Saute for 30 seconds or so on medium heat. 7 Add the cooked chickpeas, along with the water it was cooked in. Mix everything well. Now, if you’re using canned chickpeas, this is the step you would add them after draining them well and rinsing them. I would get the low sodium variety. If you’re using canned chickpeas, then you should add about three cans of water using one of the chickpea cans. 8 Bring this to a boil and then lower the heat and cover and cook for 10 minutes. 9 Open the lid after 10 minutes and add the pomegranate powder and gently mix. Adjust for salt at this stage. 10 Garnish with cilantro and some finely chopped onions. You can also add a squeeze of lemon or lime if you so desire. Enjoy! 1 Soak the chickpeas (chana) or garbanzo beans in plenty of water overnight. One cup chana (chickpeas) will yield 3 cups in the morning. 1 Soak the chickpeas (chana) or garbanzo beans in plenty of water overnight. One cup chana (chickpeas) will yield 3 cups in the morning. 2 Next day, either boil on the stovetop or pressure cook the chickpeas. Boiling takes about 40 minutes and pressure cooking should be around 20 minutes. If you are pressure cooking, please make sure that the water covers the chickpeas fully before starting. Drop a teabag into the pot before cooking if you want a darker chana masala. 2 Next day, either boil on the stovetop or pressure cook the chickpeas. Boiling takes about 40 minutes and pressure cooking should be around 20 minutes. If you are pressure cooking, please make sure that the water covers the chickpeas fully before starting. Drop a teabag into the pot before cooking if you want a darker chana masala. 3 After the chickpeas are boiled, please remove the teabag. The color of the water will be darker and this will give a very rich color to the curry. 3 After the chickpeas are boiled, please remove the teabag. The color of the water will be darker and this will give a very rich color to the curry. 4 Blend together, the onion, garlic, ginger, and tomato to make the masala base. 4 Blend together, the onion, garlic, ginger, and tomato to make the masala base. 5 Next, heat oil in a wide, deep pan and add the ground masala and sautee for 3 to 4 minutes. 5 Next, heat oil in a wide, deep pan and add the ground masala and sautee for 3 to 4 minutes. 6 Next, add the turmeric, chili powder if using, salt, coriander powder, cumin powder, garam masala, and mix well. Saute for 30 seconds or so on medium heat. 6 Next, add the turmeric, chili powder if using, salt, coriander powder, cumin powder, garam masala, and mix well. Saute for 30 seconds or so on medium heat. 7 Add the cooked chickpeas, along with the water it was cooked in. Mix everything well. Now, if you’re using canned chickpeas, this is the step you would add them after draining them well and rinsing them. I would get the low sodium variety. If you’re using canned chickpeas, then you should add about three cans of water using one of the chickpea cans. 7 Add the cooked chickpeas, along with the water it was cooked in. Mix everything well. Now, if you’re using canned chickpeas, this is the step you would add them after draining them well and rinsing them. I would get the low sodium variety. If you’re using canned chickpeas, then you should add about three cans of water using one of the chickpea cans. 8 Bring this to a boil and then lower the heat and cover and cook for 10 minutes. 8 Bring this to a boil and then lower the heat and cover and cook for 10 minutes. 9 Open the lid after 10 minutes and add the pomegranate powder and gently mix. Adjust for salt at this stage. 9 Open the lid after 10 minutes and add the pomegranate powder and gently mix. Adjust for salt at this stage. 10 Garnish with cilantro and some finely chopped onions. You can also add a squeeze of lemon or lime if you so desire. Enjoy! 10 Garnish with cilantro and some finely chopped onions. You can also add a squeeze of lemon or lime if you so desire. Enjoy! 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