Ingredients
Chana Masala:
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Garlic, paste 20 g
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Ginger, paste 20 g
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Green chilli 10 g
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Salt 15 g
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Cumin 10 g
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Onions, chopped 200 g
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Water 150 ml
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Turmeric powder 15 g
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Chilli powder 20 g
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Garam masala, powder 40 g
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Fresh tomato, chopped 200 g
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White chickpeas 1 kg
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Fresh coriander, chopped 3 g
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Green cardamom 18 g
Presentation:
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Fried onions 2 g
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Lemon wedges 1 pc
Preparation
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Chana Masala:
- Combine garlic, ginger, chillies, 1 tablespoon lemon juice, and 1/2 teaspoon salt in a small work bowl of a food processor and pound or process until a fine paste is produced.
- Heat Rafhan Corn Oil in a large saucepan or Dutch oven over medium-high heat until shimmering. All at once, add cumin. They will sputter and spit for a few seconds. As soon as they are aromatic (about 15 seconds), add onion all at once. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.
- Immediately add paste all at once and stir to combine. Add coriander, turmeric, Knorr Professional Chicken Soup Stock and 1 teaspoon gram masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush them using a whisk or potato masher. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1/2 cup water.
- Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.
- Stir in remaining gram masala and lemon juice. Season to taste with salt.
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Presentation:
- Chana masala can be serve in the bowl or plate.
- Fried onion and fresh coriander lemon wedges on the top serve with naan or rice.