Recipes
Chickpea curry
Chickpea curry, often known as chana masala, is a tasty and popular Indian meal. It is made from cooked chickpeas boiled in a thick and aromatic tomato-based sauce. Spices like cumin, coriander, turmeric, and garam masala add a balance of flavors.
Ingredients 13
- 2 cup of chickpeas (Chanai)
- 1 onion, chopped
- 1 tomato, chopped
- 1 inch of ginger, finely chopped
- 4 garlic cloves, chopped
- 3 tablespoon of sunflower oil (Soorajmukhi ka tel)
- ½ teaspoon of turmeric powder (Haldi)
- 1 teaspoon of coriander powder (OPTIONAL)
- Coriander (Dhaniya) for garnishing
- 1-2 green chilli, finely chopped
- Salt as required
- 1 teaspoon Garam masala
- Water as required
Method
- Soak the chickpeas for minimum of 6 hours or overnight.
- Take enough water in the pressure cooker, add chickpeas in it.
- Pressure cook for on a medium- flame till the chickpeas become soft. (Around 5-6 whistles)
- Then, heat oil in a pan.
- Add ginger, and garlic to it.
- After few seconds add onions and stir.
- Cook till onions get soft.
- Then, add tomato and chilli, stir well.
- To this mixture add salt, turmeric (haldi), garam masala, and coriander powder.
- Mix well.
- Add chickpeas and water as required to make gravy.
- Simmer the flame.
- Let it on a low- flame for 5-6 minutes.
- Garnish with coriander (Dhaniya)
Nutrition facts
Approximate values for the recipe as written.
| Energy | 344 kcal |
|---|---|
| Carbohydrates | 47 g |
| Proteins | 14 g |
| Fat | 11 g |
| Saturated Fat | 1 g |
| Fiber | 13 g |
| Sugar | 8 g |
| Sodium | 72 mg |
| Potassium | 712 mg |
| Calcium | 91 mg |
| Iron | 5 mg |
| Vitamin A | 185 IU |
| Vitamin C | 6 mg |