Chana Masala (Chickpea Curry) – North Indian Style

Step 1: Prepare Chickpea-Yogurt Paste

Add 1 cup of yogurt and 4 tablespoons of cooked chickpeas to a blender. Blend until smooth. Set aside.

Step 2: Sauté Cumin Seeds and Onions

Heat 3-4 tablespoons of mustard oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and let them crackle for 1 minute. Add 1/2 cup of chopped onions and sauté until they turn golden brown.

Step 3: Add Ginger-Garlic Paste and Tomato Puree

Add 1 teaspoon of ginger/garlic paste to the pan and mix well. Then, add 1 medium pureed tomato and cook until the oil separates from the mixture.

Step 4: Add Dry Spices

Stir in 1 1/2 teaspoons of salt, 1 1/2 teaspoons of Kashmiri chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of chole masala powder. Mix thoroughly and cook for 1-2 minutes.

Step 5: Incorporate Chickpea-Yogurt Paste and Remaining Chickpeas

Pour the prepared chickpea-yogurt paste into the pan and mix well with the spices. Then, add the remaining 2 cups of cooked chickpeas. Mix everything together.

Step 6: Simmer and Garnish

Let the chana masala simmer for 5-7 minutes, allowing the flavors to meld. Garnish with fresh green chilies and chopped cilantro before serving.

Step 7: Serve

Serve the hot chana masala with white rice, naan, or paratha. Enjoy!

• Soak chickpeas overnight. Pressure cook with water, bay leaf, cardamom, cinnamon, and salt for about 5-6 whistles until tender.