40 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Flavorful, not too spicy, and extremely satisfying. A healthy, plant-based meal.
Total Time
40min
5.0
3 Ratings
Author: Preethi Dhinesh
Servings:
4
Ingredients
•
2
cups
GOYA® Chick Peas
•
2
Tomatoes
•
2
Onions
•
to taste
Salt
•
2
Tbsp
Ginger Garlic Paste
•
1/4
tsp
Ground Turmeric
•
2
tsp
Garam Masala
•
2
tsp
Chili Powder
•
1
tsp
Kasoori Methi Powder
•
1
Lemon
, juiced
•
2
Tbsp
Oil
•
to taste
Whole Garam Masala Spices
Cooking Instructions
1.
Soak GOYA® Chick Peas (2 cups) overnight.
2.
Puree the Tomatoes (2). Mince the Onions (2).
3.
Put the chickpeas in a pressure cooker and cook them until the cooker starts to whistle.
4.
Drain the chickpeas, but keep the water as well. Let cool.
5.
Heat Oil (2 Tbsp) in a wok. Add Whole Garam Masala Spices (to taste) and fry. Add Ginger Garlic Paste (2 Tbsp) and cook until the raw smell goes away.
6.
Add the onion and cook until translucent.
7.
Now add the tomato, Chili Powder (2 tsp), Garam Masala (2 tsp), Ground Turmeric (1/4 tsp), and Salt (to taste) and bring the contents to a boil .
8.
Add chickpeas and cook until the water evaporates and the gravy starts to thicken.
9.
Add Kasoori Methi Powder (1 tsp) and juice from Lemon (1) and stir. Cook on low flame until the oil separates from the curry.
10.
Serve hot with Bathure, poori, chapathi, or steamed rice.
Nutrition Per Serving
CALORIES
204
FAT
9.4 g
PROTEIN
7.0 g
CARBS
26.2 g
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