Chana Masala (Chickpea Curry)

Name: Chana Masala (Chickpea Curry)
Total time: 30 min
Yield: 3
Cuisine: North Indian
Ingredients: 2 cans Cooked or canned chickpeas; 1 Onion, finely chopped; 2 Tomatoes, pureed; 1 tbsp Ginger-garlic paste; spice mix Cumin, coriander, turmeric, garam masala; 1 tsp Amchur (dried mango) or lemon

Chickpeas simmered in a tangy tomato-onion masala — a hearty, satisfying vegan curry ready in half an hour.

المصدر

الوصفة من Indian home kitchens · 🏠 طبخ منزلي

Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Shweta's Kitchen HomeCookingShow Full Kitchen

⏱ 30 دقيقة🍽 3 حصة🔥 320 سعرة🇮🇳 الهند🌶️

نباتي صرفنباتيخالٍ من الغلوتينخالٍ من الألبانحلال

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Fry cumin seeds in oil until they sizzle, then add the onion and cook until deep golden.
Stir in the ginger-garlic paste and cook off the raw smell.
Add the ground spices and the tomato puree and cook until the oil starts to separate from the masala.
Tip in the chickpeas with a splash of their liquid and simmer 12–15 minutes.
Mash a few chickpeas against the side to thicken the gravy naturally.
Finish with garam masala and a squeeze of lemon or amchur for tang.