Empty My Fridge
#shorts Authentic Chana Masala
Ingredients
- Chickpea1 cup
- Salt2 ½ tsp
- Tea1
- Ghee2 tbsp
- Bay leaf1
- Onion1
- Ginger paste2 tsp
- Garlic · paste2 tsp
- Chili pepper1
- Tomato2
- Chana masala spice blend1–2 tbsp
- Turmeric · ground¼
- Chili powder1 tsp
- Fenugreek1 tbsp
- Cilantro · chopped¼ cups
Instructions
- Soak 1 cup of dry chickpeas in 2 cups of water overnight, or for 8–10 hours. Drain all the water.
- Put the chickpeas in a pressure cooker with 2 cups of water and the salt. Pressure cook for 35 minutes, then let the pressure release naturally.
- Heat the ghee in a medium skillet. Add the bay leaf and onion and sauté over medium heat for 8–10 minutes until light golden brown, covering with a lid to speed things up and stirring often.
- Add the ginger paste, garlic paste and green chilli. Stir well and cook for 1 more minute.
- Add the tomatoes and cook for 5 minutes, stirring occasionally, until soft and mushy.
- Stir in the chana masala spice blend, salt, turmeric and red chilli powder. Add the cooked chickpeas with their cooking water, then add about 1 cup of water, more or less, to reach the consistency you like.
- Simmer for 5 minutes, then garnish with kasoori methi and cilantro.
- Serve with steamed basmati rice or paratha.
Summarized from Ministry of Curry's video. Watch it for the details.
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