It is a big responsibility to decide the meal menu that can be loved by all, mainly people prepare dal or some curry and it having same thing again and again make us skip the meal only.
So, to make your dinner or lunch interesting sometimes you can prepare some spicy and different dishes like chana masala. Chana masala is prepared by Indian seasoning in chickpeas, this dish is originating from Northern India and said to be associated cuisine of India, Pakistan, and Bangladesh.
Chana masala is fairly dry and spicy with a sour citrus note (the flavor usually comes from coriander and onion). Indians eat chana masala at breakfast, lunch, dinner, or as a timely snack from food stalls in the regional market. Its primary ingredient is chickpeas, loaded with folate, iron, fiber, and vitamin B.
Chana is said to be one of the healthiest food of India but of course, preparing it with some sources add some disadvantages and decrease its benefits so, it is good to have chana masala once in a while although having chickpeas is healthy.
Let’s know how to make easy and tasty chana masala that can interest your family into dinner.
- Chickpeas 1 medium-size bowl ( Cooked )
- 1 large onion finely chopped
- 2 to 3 green chili finely chopped
- 1 teaspoon ginger garlic paste
- One teaspoon turmeric powder
- 1 teaspoon coriander powder
- Red chili powder as per taste
- One teaspoon mango powder
- 1 teaspoon Kasuri methi
- Pinch of black pepper powder
- 1 teaspoon cumin seeds
- 1 bay leaf
- Half teaspoon mustard seeds
- Salt to taste
- 1 teaspoon of garam masala powder or you can use chana masala
- Puree of two tomatoes
- Cooking oil
- Freshly chopped coriander leaves
- Heat oil in a deep bottomed pan, add cumin seeds, mustard seeds, and belief. Once the seeds stop crackling, add bay leaf and stir.
- After that add ginger garlic paste and stir fry, then onion, green chili, and fry until onion becomes transparent and soft.
- Once the onion is cooked properly, in a small bowl take one tablespoon of water or more. Add red chili powder, coriander powder, turmeric powder, chana masala powder, and amchur (mango) powder in the water and mix it then pour the water into the onion, mix well. ( This way the spices won’t burn and stick to the pan).
- Once the spices are mixed properly, add the tomato puree and chickpeas in the pan, stir fry them to a boil and then add salt, Kasuri methi, and black pepper and again mix and cook it for 25 to 30 minutes. You can add water if you want. Thickness is on you if you add more water than cook it for, few more minutes.
- When the chana masala is ready as per your choice, switch off the flame and garnish it with freshly chopped coriander leaves. You can have it as it is or can serve it with Roti or rice.