Indian Chana Masala With Roti Recipe

Cooking Directions

• STEP 1.Start by soaking the chickpeas overnight or for at least 8 hours. Drain and rinse them before cooking.
• STEP 2.In a large pot, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute. Then, add chopped tomatoes and cook until they turn soft and mushy.
• STEP 4.Add the spices - turmeric, red chili powder, coriander powder, cumin powder, and garam masala. Mix well and cook for a minute.
• STEP 5.Add the soaked and drained chickpeas to the pot along with water. Bring it to a boil, then reduce the heat and let it simmer for about 30-40 minutes or until the chickpeas are tender.
• STEP 6.Once the chickpeas are cooked, mash a few of them with the back of a spoon to thicken the gravy. Add salt and adjust the spices according to taste.
• STEP 7.Garnish with freshly chopped coriander leaves and serve hot with roti or rice.

Cooking Tips

• Soaking the chickpeas overnight helps in reducing the cooking time.
• You can also use canned chickpeas if you're short on time. Just rinse them well before using.
• For a spicier version, add green chilies or chili flakes to the dish.
• Serve the Chana Masala with a squeeze of lemon juice for a tangy flavor.
• You can make the roti from scratch or use store-bought ones for convenience.

Storage and Serving

• Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave before serving.
• Serve the Chana Masala with freshly made roti or rice for a complete meal.
• You can also serve it with a side of yogurt or pickles for added flavor.