Chickpea Curry / Chana Masala, a super easy weeknight curry
Chickpea curry is a classic dish that satisfies both the palate and the soul. The tomatoes and tamarind sauce add an exciting tangy edge to this dish.
Ingredients
- 2 tins of chickpeas, water drained approximately 480 grams
- 3 tbsp olive oil
- 1 red onion, finely chopped a white onion will also work
- 1 tomato finely chopped
- 5 curry leaves
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp garlic, finely chopped
- 1 tsp ginger, finely chopped
- 1 tsp salt
- 1 tsp ground coriander
- 3/4 tsp red chilli powder to taste
- 1/2 tsp garam masala
- 1 tbsp tomato puree optional
- 120-200 ml water add more or less depending on how sauce you like the masala
- 1 tbsp tamarind sauce
Instructions
- Heat the oil in the pan, and brown the onions to a light brown on a medium heat.
- Turn the heat to low and add the cumin seeds, mustard seeds, curry leaves, ground coriander, salt , chilli powder, garlic and ginger and stir through with the onions. Be careful that the garlic and ginger does not burn.
- Add the tomatoes and stir through. Let it cook for 2 minutes or so.
- Next add the drained chickpeas and water, stir through and cover the pan with the lid. Let the chickpeas simmer for 10 minutes, until the chickpeas are soft. Check the chickpeas aren't sticking to the pan and stir at regular intervals during this time. If you feel the colour of the chickpeas looks too light, add a tablespoon of tomato puree and stir through.
- If you want the chickpeas to be less saucy, leave the lid off the pan and cook for a few more minutes. You know the curry is ready when you see the oil separate from the chickpeas.
- Finally add the tamarind sauce and garam masala and stir through. Finish with finely chopped coriander and serve with rice or roti/ chapati and enjoy.
