Chana Masala - Easy Chickpeas Curry
This one pot chana masala/chickpea curry is vegan, gluten free and can be customized according to your taste. This curry can be served with naan or rice.
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Servings: 6 serving
Ingredients
- 2 cups chickpeas, canned or boiled
- 4 tablespoon vegetable oil
- ½ cup onions, diced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds or powder
- ½ teaspoon turmeric powder
- to taste
- 1 teaspoon amchur powder
- 1 teaspoon nigella seeds
- ½ teaspoon chili flakes
- ½ cup tomato puree
- ½ -1 cup water
- cilantro and green chili for garnishing
Instructions
- Heat a large pot over medium heat. Once hot, add oil and diced onions. cook for few minutes or until translucent.
- Add ginger and garlic paste and saute for few minutes.
- Now add red chili powder, turmeric powder, coriander powder, cumin, salt, nigella seeds, chili flakes and amchur powder and cook for 5-6 minutes. avoid burning the spices, add some water if the spices are sticking to the pan.
- Add tomato puree and cook for few more minutes .
- Add drained canned chickpeas and mix everything together.
- Now add half to one glass of water depending on the thickness of the gravy, cover and cook for 5 minutes.Remove from heat.
- Garnish with cilantro and green chilies. serve with naan bread or rice.
Notes
- Refrigerate: Chana masala leftovers can be stored in the fridge for up to four days.
- Freeze: Freeze the chana masala in an airtight container for up to four months.
- Reheat: Reheat the frozen chana masala in a microwave or let it defrost in the refrigerator, then reheat in a saucepan on the stovetop.