Chana Masala | Recipe Cart | Recipe Cart

Ingredients

• 1 cup white chickpeas (raw, 200 grams, soaked overnight or use 2.5 cups canned chickpeas)
• 3/4 + 1/8 teaspoon salt (or as needed, divided)
• 2.5 cups water (to boil the chickpeas, skip if using canned chickpeas)
• 1 inch ginger
• 3-4 large garlic cloves
• 1 green chili (or more to taste)
• 2 tablespoons oil (30 ml, I use avocado oil)
• 1 bay leaf
• 4 whole green cardamoms
• 3 cloves
• 1 inch cinnamon stick
• 7-8 whole black peppercorns
• 3/4 teaspoon cumin seeds
• 1 large red onion (finely chopped)
• 2 medium tomatoes (pureed)
• 1 tablespoon tomato paste
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 1 teaspoon kasuri methi (crushed, dried fenugreek leaves)
• 1-2 tablespoons chopped cilantro