Indian cuisine is known for its rich flavors and enticing spices, and one dish that perfectly embodies this is Chana Masala. š®š³š±
Chana Masala, also known as Chole, is a classic vegetarian dish made with chickpeas cooked in a flavorful blend of aromatic spices. ššæ The dish originates from the North Indian region, where it is a popular street food and a staple in households.
The star ingredient, chickpeas, provides a creamy texture and a satisfying protein boost. Combined with a medley of spices like cumin, coriander, turmeric, and garam masala, the dish bursts with a harmonious blend of flavors that tantalize the taste buds. šš„
Also Read: Roasted Eggplant With Miso and Sesame Seeds
Indian chana masala
Course: MainCuisine: IndianDifficulty: Easy4
servings15
minutes35
minutes288
kcalChana masala is a chickpea curry originating in the Indian subcontinent. It is a staple dish in North Indian cuisine.
Ingredients
2 tbsp vegetable oil
1 tsp yellow mustard seeds
1 brown onion, thinly sliced
3 garlic cloves, finely chopped
1 tbsp grated fresh ginger
1 tbsp garam masala
1/2 tsp turmeric
1/4 tsp chilli powder (see tips)
400g can diced tomatoes
2 x 400g cans chickpeas, rinsed, drained
50g baby spinach, plus extra, to serve
Natural yoghurt, to serve
Lemon wedges, to serve
Directions
- Heat theĀ oilĀ in a large saucepan over medium heat. Cook theĀ mustard seedsĀ andĀ onion, stirring, for 4 minutes or until the onion is golden and soft. Add theĀ garlicĀ andĀ gingerĀ and cook, stirring, for 1 minute or until aromatic.
- Add theĀ garam masala,Ā turmericĀ andĀ chilli powderĀ and cook, stirring, for another minute. Stir through theĀ tomatoĀ and 125ml (1/2 cup) water. Cover, reduce the heat to low and simmer for 10 minutes.
- Uncover and stir through theĀ chickpeasĀ andĀ spinach. Once the spinach has wilted, remove from the heat. Season with salt. Divide among serving bowls.
- Top with a dollop ofĀ yoghurtĀ and a few extra spinach leaves. Serve withĀ lemon wedges.
Notes
- *Use more or less chilli powder, depending on your preference.
- *The flavours of this dish develop over time, so make it a day ahead, if you like. Reheat over medium heat and add the spinach leaves just before serving. Any leftovers are great for lunches.
