Saucepan@saucepan · Shared this recipeFollowIndian · dinnerAuthentic Chana MasalaA one-pot Indian chickpea curry simmered in a thick, tangy tomato-onion sauce with aromatic spices.total30 minprep5 mincook25 minservings4Original recipe on holycowvegan.netKeep this recipeAdd a copy of Authentic Chana Masala to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 tsp oil ), (to make this without oil, roast cumin and saute the onions in 1/4 cup vegetable stock1 tsp cumin seeds2 black cardamom pods ), (these have a rich flavor so start by using 1, if you wish, the first time you make this recipe1 bay leaf1 medium onion ), (finely chopped1 tbsp ginger garlic paste3 cup cooked chickpeas ), (or use two 15 oz cans3 medium tomatoes ), (pureed to yield approximately 1½ cups1 tbsp ground coriander1 tsp ground cumin0.5 tsp turmeric ), (optional0.5 tsp cayenne ), (or use paprika for less heat1 tbsp chana masala powder2 tbsp cilantro ), (coriander leaves, finely choppedSalt to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat the oil in a skillet or sauté pan and add the cumin seeds. As they begin to darken, which should take no more than a few seconds, add the black cardamom pods and bay leaf.2Step 2: Sauté for a few seconds, then add the onions. Add some salt and sauté the onions over medium heat until they start to get brown spots. Add the ginger garlic paste and sauté for a few seconds.3Step 3: Add the tomato puree and mix in. Add the coriander powder, cumin powder, turmeric (if using), and cayenne or red chili powder. Mix well.4Step 4: Stir in and let the tomatoes cook for about five minutes until most of the water has evaporated and the tomatoes are darker.5Step 5: Add the chickpeas. Stir in, then add about a cup of water. The chana masala should be quite thick. Bring the chana masala to a boil, cover and simmer 10 minutes. Stir a couple of times in between to make sure there's enough liquid in the pot and add more water as needed.6Step 6: Next mash some of the chickpeas with the back of the ladle. This will help the sauce thicken. Stir in the chana masala powder and add salt if needed. Garnish with cilantro.getsaucepan.com/r/73dd693f-9244-43f1-ab8d-cb38d6f985d2 · Original: https://holycowvegan.net/chana-masala/
