Chana Masala Curry with White Chickpeas

Name: Chana Masala Curry with White Chickpeas
Prep time: 15 min
Cook time: 520 min
Total time: 535 min
Yield: 4
Ingredients: 1 cup dried white chickpeas; 1 medium onion; 4 medium tomatoes; 1 inch piece fresh ginger; 5 garlic cloves; 2 green chillies; 2 tbsp coriander leaves, chopped; 2 tbsp cooking oil; 1/2 tsp cumin seeds; 1 bay leaf; 1 cinnamon stick; 1 green cardamom pod; 4 cloves; 10 black peppercorns; 1 tsp salt; 1/4 tsp red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp ground coriander; 1/4 tsp garam masala; 1/2 tsp chana masala; 1080 ml water; 2 tea bags

This hearty chana masala curry turns tender white chickpeas into a rich, spiced tomato-onion gravy. Whole spices, ginger, garlic, and chana masala give it deep Indian flavor, perfect with puri, rice, naan, or roti.

Servings4 Portions

Prep Time15 Mins

Cook Time520 Mins

Difficulty

Intermediate

Ingredients

dried white chickpeas
1 cup
onion
1 medium
tomatoes
4 medium
fresh ginger
1 inch piece
garlic cloves
5
green chillies
2
coriander leaves, chopped
2 tbsp
cooking oil
2 tbsp
cumin seeds
0.5 tsp
bay leaf
1
cinnamon stick
1
green cardamom pod
1
cloves
4
black peppercorns
10
salt
1 tsp
red chilli powder
0.3 tsp
turmeric powder
0.3 tsp
ground coriander
0.5 tsp
garam masala
0.3 tsp
chana masala
0.5 tsp
water
1080 ml
tea bags
2

Step-by-Step Instructions

Rinse the dried white chickpeas well, then soak them overnight in plenty of water. Drain, transfer to a pressure cooker with fresh water and the tea bags, and cook for about 10 minutes after the first whistle, or until tender. Let the pressure release naturally, then discard the tea bags.

Add the onion, tomatoes, ginger, and garlic to a blender or mixer. Blend into a smooth paste, adding a small splash of water only if needed.

Heat the oil in a wok or deep pan over medium heat. Add the cumin seeds and let them sizzle, then add the bay leaf, cardamom, cinnamon stick, cloves, and black peppercorns. Stir for about 1 minute until fragrant.