This delicious recipe is on its way to Sra, who’s hosting My Legume Love Affair this month, an event originally started by Susan. And it also goes to Valli and Ivy, who are co-hosting a great event for World Food Day, celebrated on Oct 16th. And lastly, to the Low-and-Slow event showcasing flavor of slow-cooked meals!
2 can chickpeas, drained
1 large onion, finely chopped
2 tomatoes, chopped
2 green chillies, finely chopped
1 tbsp ginger-garlic paste
4 tbsp tomato puree
1 tsp cumin seeds
1 tsp red chilli powder (add more to taste)
1 tsp turmeric powder
1 coriander powder
1 tsp cumin powder
3 tbsp oil
4 tbsp coconut milk (optional)
salt, to taste
water, as needed
fresh chopped coriander – for garnish
Saute cumin seeds in hot oil till they start to sizzle and pop. Add onions and green chillies, and fry till tender.
Mix in the tomatoes, ginger-garlic paste, tomato paste, salt and spices, and cook till tomatoes pulp and starts to give out oil from the sides.
Add about a cup of water, allow it to come to a boil, and then add the coconut milk. Finally add the chickpeas.
Cover and let it simmer on medium-heat for about 20-30 minutes, till the chickpeas become almost mashed. In fact, break a few of them to thicken the gravy.
Garnish your Chana Masala with some fresh coriander and serve with Puris or Parathas!