Saturday, March 10, 2012
Chana Masala / Chickpeas Curry
Dry Chickpeas / Garbanzo Beans - 1 cup
Oil - 1 tbsp
Onion - 1, finely chopped
Ginger - 1 inch, grated
Green Chilies - 4, finely chopped
Tomato - 2 big, grated
Roasted Coriander powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Roasted Fennel Powder - 1/2 tsp
Red Chili powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Homemade Garam Masala - 1/2 tsp
Aamchur / Dried Mango Powder - 1/2 tsp
Cilantro - for garnish
Soak the chickpeas overnight in plenty of water. Drain the water, add fresh 3 cups of water and cook in the pressure cooker till done. Keep aside along with the liquid.
Heat oil in a large saute pan. Then add onion and green chilies and cook till the onion becomes slightly caramelized.
Add the grated tomato, ginger, salt, sugar, turmeric, red chili powder, coriander powder, cumin powder, fennel powder, garam masala powder and cook till the tomato gets mushy and oil releases from the paste. This masala can be cooled and blended in a blender to make a thick gravy. Alternatively it can be left as it is.
Add the boiled chickpeas, cooking liquid and a cup of water. Bring it to boil, adjust salt and cook till the gravy thickens.
Garnish with chopped cilantro and serve over steamed brown rice.