Chana masala (spicy chickpeas curry)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If not using canned chickpeas, soak 1 cup of chickpeas overnight in 5 cups water.

Step 2

Next morning, add 1 tsp salt, 1 small cinnamon stick, and 1 cardamon, 1 big clove of garlic and 1 small piece of ginger to the chickpeas. Boil in a pressure cooker for 5-6 whistles.

Step 3

After the chickpeas have boiled and cooled, remove the whole spices and crush the garlic and mix it into the chickpeas.

Step 4

Chop 2 medium-sized onions and add to a blender.

Step 5

Grind to a fine onion puree. Keep aside.

Step 6

Chop 2 medium-sized tomatoes and add to a blender with 2-3 cloves garlic, half inch ginger, and 4 green chillies.

Step 7

Grind to a fine tomato puree. Keep aside.

Step 8

In a pressure cooker, take 2 tbsp ghee, and add whole spices.

Step 9

Add the onion puree and keep stirring continuously on a medium-high flame.

Step 10

Keep stirring till the onions turn brown (not black). Add another tbsp of ghee if the onions begin sticking to the bottom of the cooker.

Step 11

Onions are done when they've turned brown.

Step 12

Add the tomato puree and fry well for a few more mins till the raw smell goes.

Step 13

Add the ground masalas and 1 tsp salt and mix well.

Step 14

The masala should appear dark red when cooked.

Step 15

Now add the boiled chickpeas.

Step 16

Add 2 tsp garam masala.

Step 17

Crush 1 tsp of dried fenugreek leaves (kasuri methi) and add it in.

Step 18

Add 2 cups of water. Close the lid of the cooker and on a low flame, wait for 2 whistles.

Step 19

After 2 whistles, switch off the flame, and let the cooker cool for 15 mins.

Step 20

Once cooled, open the lid and check and adjust for salt.

Step 21

In a small saucepan, heat 1 tbsp ghee till it fumes.

Step 22

Pour it over the Chole masala in the cooker and quickly close the lid to prevent the aroma from escaping.

Step 23

After 5 mins, open the lid and serve hot with rotis or rice and raw onions.