Chana Curry
This authentic chana masala is a popular breakfast recipe all across India and Pakistan. Fresh chickpeas are lathered in a delicious and spicy masala sauce.Serve alongside a side of puri for a traditional desi breakfast.
- Prep time
- 10 min
- Cook time
- 1 hr 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chickpeas (Chana)
- 100 ml Olive Oil
- 2 Onions
- 1 tbsp Garlic Paste
- 2 Tomatoes
- 1 tbsp Turmeric Powder (Haldi)
- 1 tsp Chilli Powder
- 1 tsp Salt
- 2 tsp Cumin Powder (Jeera)
- 1 Green Chillies
- 600 ml Water
- 1 handful Coriander (For garnish)
Instructions
- 1
If using fresh chickpeas, then leave to soak in at least 600ml of water overnight
- 2
Add the oil into a pan and heat on medium heat until warm
- 3
Add the diced onions and cook for 4-5 minutes on medium heat until softened and golden brown
- 4
Add the chopped tomatoes and cook for a further 3-4 minutes until the tomatoes have softened.
- 5
Add the salt, chilli powder, turmeric powder, garlic paste and green chilli then cook the spices for 3-4 minutes
- 6
Remove 100ml of the water from the chickpeas and add the pan to ensure that the spices do not burn and cook for another 5 minutes
- 7
Drain the chickpeas and set aside the remaining water then add the drained chickpeas to the mixture and reduce the heat to medium before cooking for 2-3 minutes
- 8
Add 500ml of the drained chickpea water and cook for 1 hour until the oil has risen to the top which will indicate that the curry is cooked – the chickpeas may take longer than 1 hour to cook and if the water has evaporated you may add more water to help cook the chickpeas
- 9
Add the cumin powder then cook for 2-3 minutes
- 10
Finely chop the coriander then add into the pan and cook 1-2 minutes
- 11
Serve alongside puri and enjoy!