Chana masala chickpea curry in spicy tomato sauce

Name: Chana masala chickpea curry in spicy tomato sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Ingredients: 1 tin chickpeas; 1 tin peeled tomatoes; 1 pc onion; 4 cloves garlic; 15 g ginger; 50 g tomato paste; 2 tablespoons vegetable oil; 1 teaspoon turmeric; 1 teaspoon garam masala; 1 teaspoon cumin; 1 teaspoon ground coriander; 1 teaspoon ground chili pepper; salt

Eduard LáskaSpicyIndian Cuisine x se líbilo

Chana masala is one of the best loved vegetarian dishes of northern India and Pakistani Punjab, where it is sold at busy markets and cooked in home kitchens alike. The chickpeas simmer in a thick sauce of onion, tomato and toasted Indian spices until the whole dish turns hearty and warming. It is traditionally seasoned with a blend of garam masala and a pinch of chilli that gives it a gentle heat. It is served with warm naan bread or basmati rice and suits both a weeknight dinner and a celebration.

Příprava: 15min

Vaření: 25min

CELKOVÝ ČAS: 40min

Step by step process

The sauce base

1
Chana masala starts with a well browned onion base. Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds. Add the finely chopped onion and fry for roughly 8 minutes until golden. Stir in the pressed garlic and grated ginger and cook for another 2 minutes.

Spices and tomato sauce

2
Add the turmeric, ground coriander, garam masala and chilli and toast, stirring constantly, for about 1 minute. Stir in the tomato paste and cook for another 2 minutes. Add the peeled tomatoes, crush them with a spoon and simmer for about 10 minutes until the sauce thickens and the oil starts to separate.

Chickpeas and serving

3
Add the drained chickpeas and pour in 100 ml of water. Stir everything together and simmer over low heat for another 10 minutes until the chickpeas soak up the flavor of the sauce. Finally season the dish with salt and serve hot with basmati rice or warm naan bread.