Homestyle Chickpea Curry From Northern India (Chana Masala) Recipe by cookpad.japan
Cooking Instructions 1 Wash the chickpeas, and soak in plenty of water overnight. Boil for 90 minutes in a pot. If you are using canned chickpeas, skip this step. 2 Add enough fresh water to cover the cooked chickpeas. Mix in the turmeric and cayenne pepper. Microwave for about 10 minutes until the chickpeas are softened. 3 Heat oil in a heavy bottom pan. Add cumin seeds and stir-fry until they're no longer making a crackling sound. Add chopped garlic and ginger and stir-fry. 4 When the ginger and garlic are well cooked, add the onion and stir fry until translucent or brown. 5 When the onions are translucent or browned, add canned tomatoes and continue stir-frying. 6 Keep stir frying until it forms a paste like the photo. This is the key to making a delicious dal. 7 Add cooked and microwaved chickpeas, water and all. Add the garam masala here too. 8 Add enough water to the pan to cover all the ingredients. If the water level gets too low as you simmer, top up with more. Taste, and add salt. 9 Simmer for about 15 minutes over low-medium heat without a lid. Add butter and cilantro, and it's done. 10 In northern India, we usually eat this curry with a bread called chapati instead of rice. Squeeze on a spritz of lemon juice and enjoy! 1 Wash the chickpeas, and soak in plenty of water overnight. Boil for 90 minutes in a pot. If you are using canned chickpeas, skip this step. 1 Wash the chickpeas, and soak in plenty of water overnight. Boil for 90 minutes in a pot. If you are using canned chickpeas, skip this step. 2 Add enough fresh water to cover the cooked chickpeas. Mix in the turmeric and cayenne pepper. Microwave for about 10 minutes until the chickpeas are softened. 2 Add enough fresh water to cover the cooked chickpeas. Mix in the turmeric and cayenne pepper. Microwave for about 10 minutes until the chickpeas are softened. 3 Heat oil in a heavy bottom pan. Add cumin seeds and stir-fry until they're no longer making a crackling sound. Add chopped garlic and ginger and stir-fry. 3 Heat oil in a heavy bottom pan. Add cumin seeds and stir-fry until they're no longer making a crackling sound. Add chopped garlic and ginger and stir-fry. 4 When the ginger and garlic are well cooked, add the onion and stir fry until translucent or brown. 4 When the ginger and garlic are well cooked, add the onion and stir fry until translucent or brown. 5 When the onions are translucent or browned, add canned tomatoes and continue stir-frying. 5 When the onions are translucent or browned, add canned tomatoes and continue stir-frying. 6 Keep stir frying until it forms a paste like the photo. This is the key to making a delicious dal. 6 Keep stir frying until it forms a paste like the photo. This is the key to making a delicious dal. 7 Add cooked and microwaved chickpeas, water and all. Add the garam masala here too. 7 Add cooked and microwaved chickpeas, water and all. Add the garam masala here too. 8 Add enough water to the pan to cover all the ingredients. If the water level gets too low as you simmer, top up with more. Taste, and add salt. 8 Add enough water to the pan to cover all the ingredients. If the water level gets too low as you simmer, top up with more. Taste, and add salt. 9 Simmer for about 15 minutes over low-medium heat without a lid. Add butter and cilantro, and it's done. 9 Simmer for about 15 minutes over low-medium heat without a lid. Add butter and cilantro, and it's done. 10 In northern India, we usually eat this curry with a bread called chapati instead of rice. Squeeze on a spritz of lemon juice and enjoy! 10 In northern India, we usually eat this curry with a bread called chapati instead of rice. Squeeze on a spritz of lemon juice and enjoy! 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