Kashmiri Chana Masala (कश्मीरी चना मसाला)
कश्मीरी चना मसाला (Kashmiri Chana Masala) is a flavorful and aromatic dish from the beautiful region of Kashmir. It is a popular vegetarian dish made with chickpeas and a blend of traditional Indian spices.
Ingredients
- 2 cups dried chickpeas
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 2 green chilies, slit
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 tbsp vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Soak the chickpeas in water overnight. Drain the water and rinse the chickpeas.
- In a pressure cooker, add the soaked chickpeas, water, and salt. Pressure cook for 3-4 whistles or until the chickpeas are cooked through.
- Heat vegetable oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
- Add the grated ginger and minced garlic. Sauté for a minute.
- Stir in the tomato puree, green chilies, and all the spice powders. Cook until the oil separates from the masala.
- Add the cooked chickpeas along with some of the cooking liquid. Simmer for 10-15 minutes, allowing the flavors to meld together.
- Garnish with fresh cilantro and serve hot with rice or naan.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 8g
Supplies
Pressure cooker Pan Spatula Knife Cutting board
Tools
Mortar and pestle (optional for grinding whole spices)
Serving suggestions
Serving suggestions: Serve Kashmiri Chana Masala with steamed rice, naan, or roti for a delicious and satisfying meal.
Tips & tricks
Tips: For a richer flavor, you can add a splash of coconut milk or cream towards the end of cooking.
Cost
$10