Main
Chana Masala
45 minServes 3Nutri-Score A€
A
45 min
45 minChana Masala
what you need
Ingredients
onion (finely chopped)Produce1 piece
tomatoes (finely chopped)Produce2 pieces
oilPantry15 ml
bay leavesSpices3 pieces- ginger garlic pastePantry15 g
saltSpices5 g- turmeric powderSpices3 g
chili powderSpices3 g- coriander powderSpices4 g
- cumin powderSpices4 g
- garam masalaSpices4 g
- canned chickpeas (with the canning water)Pantry400 g
waterOther100 ml
per serving
Nutrition
202kcal
- Carbs
- 26 g
- Proteins
- 8 g
- Fat
- 7 g
what you’ll use
Tools
Frying pan
Stovetop
step by step
Method
- Step 1
Chop the vegetables
- Finely chop the onion.
- Finely chop the tomatoes.
- Step 2
Fry the bay leaves
- Heat the oil in a pan over medium heat.
- Add the bay leaves and cook for 1 to 2 minutes.
- Step 3
Caramelize the onions
- Add the chopped onions to the pan.
- Cook until golden brown and caramelized to develop the flavors.
- Step 4
Add ginger garlic paste
- Stir in the ginger garlic paste (or freshly grated ginger and garlic).
- Cook for a minute.
- Step 5
Cook the tomatoes into a paste
- Add the tomatoes and cook until soft and paste-like.
- Add a splash of water so it does not burn.
- Step 6
Add the spices
- Add the salt, turmeric and chili powder.
- Add the coriander powder, cumin powder and garam masala.
- Mix, add a little water and cook for a few minutes.
- Step 7
Simmer the chickpeas
- Add the canned chickpeas together with the water from the can.
- Mix, cover and cook for 15 to 20 minutes.
- Check that the chickpeas break apart easily; if not, cover and cook longer.
- Step 8
Mash and season
- Mash about half of the chickpeas, leaving the rest for texture.
- Taste and add more salt if needed.
- Step 9
Serve
- Serve with rice, roti, naan or batura.