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We hope you got benefit from reading it, now let’s go back to chana masala / black chickpea dry curry recipe. To cook chana masala / black chickpea dry curry you only need 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Chana Masala / Black Chickpea Dry Curry:
- Take soaked Chana /Black Chickpea
- Take cumin seeds
- Get green Chilli chopped and sliced
- Use small bay leaf
- Provide onion chopped
- Provide Ginger Garlic paste
- Provide Tomato chopped
- Provide turmeric powder
- Prepare Chilli powder
- You need Cumin powder
- Get Coriander powder
- Prepare Amchur powder
- Take tea leaf boiled and strained
- Prepare Oil
- You need Water
- Provide Salt
Steps to make Chana Masala / Black Chickpea Dry Curry:
- Take the soaked Chickpeas in a pressure cooker, add little salt, add the strained tea, and pressure cook for 3-4 whistles. Let the pressure release, take out the chickpeas and retain the water if any.
- Heat oil in a pan. Add the onion, chopped green chilli, ginger garlic paste and fry for 2 mins.
- Add tomato and fry till it turns mushy
- Now add the powdered masalas and fry for 2 mins.
- Add the cooked chole and mix well with the masalas and fry for few mins.
- Add the retained water and add little water if required and cook for around 5 mins. Adjust the gravy consistency as required.
- In a sauce pan heat 1 tsp oil. Add the cumin seeds and slit green chilli and let it sizzle.
- Pour the tadka over the chana masala and cook for a min or two and take off the heat.
- Enjoy
Boiled black chickpeas / kala chana curry recipe- Kala chanas simmered in aromatic onion tomato gravy, to make a perfect healthy meal with rice or roti. Black chickpeas in the form of soups, curry, dry, or roasted in your snacks, is considered really healthy especially for the bones. This Chickpea curry is slightly adapted from a recipe by Imma from Immaculate Bites, an African-Caribbean food blog. This authentic restaurant style chana masala recipe is incredibly easy to make and so flavorful and delicious. Serve it with basmati rice and garlic naan.
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