North Indian Style Chana Masala / Chickpea Curry

I don't know what it is about the chickpea, but I absolutely love it, all forms of it, whether it is in a salad or in form of usli (or Sundal in Tamil). I had been craving channa chaat for a while now, I really wanted to make the gravy version of it and not with just chickpea salad kind of chaat.

So, this gravy you could have poori for breakfast and make channa chaat in the evening with the remaining gravy. You could mix and match it for your convenience. While I used a recipe from Spice Up The Curry and tweaked it for my taste.

North Indian Style Chana Masala / Chickpea Curry
North Indian Style Chana Masala / Chickpea CurryI don't know what it is about the chickpea, but I absolutely love it, all forms of it, whether it is in a salad or in form of usli (or Sundal in Tamil). I had been craving channa chaat for a while now, I really wanted to make the gravy version of it and not with just chickpea salad kind of chaat. So...

Summary

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  • Coursemain course
  • Cuisineindian
  • Yield5 portions 5 portion
  • Cooking Time20 minutesPT0H20M
  • Preparation Time30 minutesPT0H30M
  • Total Time50 minutesPT0H50M

Ingredients

Chickpea
250 grams
For The Masala Paste
Large Onions
3
Large Tomatos
3
Ginger an
half inch
Garlic
2 cloves
Small Green chilli
2
For the Curry
Oil
2 tablespoons
Cumin seeds
1 tablespoon
Cinnamon
1 inch
Cloves
3
Cardamom
2
Salt
to taste
Turmeric powder
1 teaspoon
Cumin powder
1 tablespoon
Coriander powder
1/2 tablespoon
Red chilli powder
1 tablespoon
Garam masala
1 tablespoon
Dry mango powder
1/2 tablespoon
Coriander to garnish

Steps

  1. Soak the chickpeas overnight and cook it till it's soft not mushy. Drain and set it aside to cool.
  2. Take all the ingredients under Masala Paste and blend it into a fine paste, and set it aside
  3. Take a large pan and set it to heat, add the oil, cumin, cinnamon, cloves and cardamom. Saute until it sizzles.
  4. Then add the masala paste to it and saute until you start to see oil on the sides.
  5. Add salt, turmeric powder, cumin powder, coriander powder, chilli powder, garam masala, dry mango powder and mix well.
  6. Add water to the mixture to bring it to the consistency you need. Boil it for a minute or two.
  7. Add the chickpeas to the gravy and bring it to boil.
  8. Remove from heat and garnish with fresh coriander. Serve hot.
    North Indian Style Chana Masala / Chickpea Curry

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