vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Chana Masala

Chana Masala
CABBAGE ROLLS IN MINCE CHICKEN

Cabbage Rolls In Mince Chicken

A simplified cabbage roll recipe, made here with ground chicken is tasty, easy. It can be...

Brinjal Rasavangi

Brinjal Rasavangi

Brinjal Rasavangi is simple and easy to make kuzhambu variety. ...

BHARLI VANGI STUFFED BABY EGGPLANTS

Bharli Vangi Stuffed Baby Eggplants

Traditional Maharashtrian curry popularly known as Bharli Vangi or Stuffed Eggplant is an...

Nilgiri Korma

Nilgiri Korma

Nilgiri chicken or Mutton Korma in nicely cooked with succulent pieces of mutton cooked d...

Satay Peanut Sauce

Satay Peanut Sauce

Satay peanut sauce in a blend of peanut crushed and added with shrimp paste spiced with c...

SAAG COOKING GREENS

Saag Cooking Greens

Saag or sag is a leaf-based (spinach, mustard leaf, etc.) dish eaten in South Asia with b...

Chana Masala Recipe, How To Make Chana Masala Recipe

This is an awesome recipe that uses canned garbanzo beans for that particular occasion. This tastes as good as any restaurant Chana Masala I have ever had, and better than most. A must try.

About Recipe

How to make Chana Masala

(20 ratings)
0 reviews so far
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Chana Masala
Author : Vahchef
Main Ingredient : chick peas
Servings : 4 persons
Published date : November 11, 2016


Ingredients used in Chana Masala
• Paprika - 1/2 tea spoon.
• Turmeric powder - 1 tea spoon.
• Salt - to taste.
• Ground corriander - 2 teaspoons.
• Ground cumin - 2 teaspoons.
• Green chilies (chopped) - 2 numbers.
• Tomato (large chopped) - 2 numbers.
• Tomato ketchup - 2 tablespoons.
• Medium onion thinly sliced - 1 numbers.
• Chopped ginger - 1 tablespoon.
• Crushed garlic clove - 2 numbers.
• Oil - 2 teaspoons.
• Sugar - 1(1/2) tea spoon.
• 15 ounce can garbanzo beans (chick peas/chana dal) - 2 can.
• Garam masala - 1/2 tea spoon.
• Coriander leaves (chopped) - to taste.
Method:
  • Put the oil in pan and place over medium heat. When the oil is hot, add the garlic and ginger, then add the onion. Cover and cook about 5 to 7 minutes, or until the onion is pale. Add water as needed to prevent the onion from sticking to the skillet.
  • Add the ketchup, tomato, and chopped pepper, and stir for 1 minute. Increase the heat to high and bring the mixture to a boil, stirring often. Cover the skillet, reduce the heat to medium, and cook, stirring frequently, until the tomato is well cooked.
  • Uncover and continue to cook until most of the liquid has evaporated. Add the ground cumin, ground coriander, salt, turmeric, paprika, and sugar.
  • Add garbanzo beans with their juice and the garam masala. Bring to a boil, then reduce the heat to low and simmer covered about 20 minutes, until the sauce starts to thicken. Stir periodically.
  • Top with coriander leaves and serve over rice.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter