Chana masala

Ingredients

• 480 g Precooked canned chickpeas
• 2 pieces Red onion
• 3 pieces Ripe tomatoes
• 1 piece Fresh ginger
• 4 cloves Garlic
• 2 pieces Fresh green chili
• 3 tbsp Ghee
• 1 tsp Cumin seeds
• 4 pieces Green cardamom
• 1 piece Cinnamon stick
• 2 leaves Bay leaf
• 2 tsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Red chili powder (preferably Kashmiri)
• 1 tsp Garam masala
• 1 tsp Green mango powder (amchoor)
• to taste Salt
• 1 bunch Fresh cilantro
• 1 piece Lemon

Method

1. Drain and rinse the chickpeas thoroughly under cold water until the foam disappears, then set aside.
2. Heat the ghee in a heavy-bottomed Dutch oven over medium heat. Add the cumin seeds, slightly crushed cardamom pods, cinnamon stick, and bay leaves. Let sizzle until the spices perfume the oil.
3. Add the finely sliced onions and sauté over medium heat until deeply golden and caramelized, scraping the bottom regularly.
4. Stir in the finely chopped ginger and garlic, along with the sliced green chili. Sauté until the raw garlic smell disappears and the mixture sticks slightly to the bottom.
5. Add the chopped tomatoes, coriander powder, turmeric, and red chili powder. Cook, stirring often, until the tomatoes are completely melted and the ghee rises to the surface, forming a thick paste.
6. Pour in the chickpeas, garam masala, amchoor, and salt. Gently stir to coat each chickpea well in the spiced sauce.
7. Add hot water to cover, bring to a gentle simmer, then lower the heat. Cover and let simmer so the chickpeas absorb the flavors.
8. Remove the lid and gently mash some of the chickpeas with the back of a spoon to thicken the sauce. Continue cooking uncovered until the sauce coats the back of a spoon.
9. Off the heat, sprinkle generously with freshly chopped cilantro and drizzle with lemon juice. Stir, taste, adjust the seasoning, and serve piping hot.

Nutrition

Per serving

Energy

265.3 kcal

Protein

12.06 g

Carbohydrate

34.89 g

Fat

9.37 g

Fibre

13.11 g

Calcium

165.13 mg

Iron

8.96 mg

Magnesium

173.8 mg