Chana masala
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Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories282.5 kcal (14%)
Total Fat11.5 g (16%)
Carbs36.8 g (14%)
Sugars4.2 g (5%)
Protein11.5 g (23%)
Sodium1028.5 mg (51%)
Fiber11.7 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonoil
or as needed
1bay leaf
small, optional
1 inchcinnamon
optional
2cloves
optional
2green cardamoms
optional
1 ½ cupsonions
fine chopped
1green chili
slit, optional
1 ½ cupstomatoes
fine chopped, 3 large or 1 1/2 cups tomato puree or whole peeled tomatoes
¾ teaspoonsalt
more to adjust to taste
¼ teaspoonturmeric
1 ½ teaspoonsKashmiri red chili powder
adjust to taste
1 teaspoongaram masala
adjust to taste
2 teaspooncoriander powder
½ teaspooncumin powder
optional
1 teaspoonkasuri methi
dried fenugreek leaves, optional
¼ teaspoonamchur
dried mango powder, optional
½ Tbspginger
½ Tbspgarlic
2can chickpeas
Instructions
Step 1
Heat a large pot and pour oil. When the oil turns slightly hot, add the whole spices – cinnamon, cloves, cardamoms and bay leaf.
Step 2
When they begin to sizzle add the onions and green chili. Saute until they turn light golden.
Step 3
Add ginger garlic paste and saute for a minute without burning.
Step 4
Add tomatoes and salt. Let cook until mushy, pulpy and thick.
Step 5
Stir in red chilli powder, turmeric, garam masala, coriander powder and cumin powder. Saute until the masala begins to smell good, for about 3 to 4 mins.
Step 6
Add chickpeas and 1 ¼ cup water
Step 7
Mix well. Taste test and add more salt. Cover and simmer for 15 minutes.
Step 8
When the consistency is thick add amchur powder and kasuri methi.
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