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Chana Masala
Designed for professional chefs, check out this Chana Masala recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Rafhan Corn Oil and Knorr Professional Chicken Soup Stock.
Pakistani Cuisine
Ramzan
Main Course
Ingredients
Chana Masala
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Rs0.0
Chana Masala:
Garlic, paste
/g
20.0 g
0%
Ginger, paste
/g
20.0 g
0%
Finely Chopped Green Chilies
/g
10.0 g
0%
Salt
/g
15.0 g
0%
Rafhan Corn Oil (1x16L)
/ml
150.0 ml
0%
Cumin
/g
10.0 g
0%
Onions, chopped
/g
200.0 g
0%
Water
/ml
150.0 ml
0%
Turmeric powder
/g
15.0 g
0%
Knorr Professional Chicken Soup Stock (6x120x8g)
/g
40.0 g
0%
Chilli powder
/g
20.0 g
0%
Garam masala, powder
/g
40.0 g
0%
Fresh tomato, chopped
/g
200.0 g
0%
White chickpeas
/kg
1.0 kg
0%
Fresh coriander, chopped
/g
3.0 g
0%
Green cardamom
/g
18.0 g
0%
Presentation:
Fried onions
/g
2.0 g
0%
Fresh coriander, chopped
/g
0.0 g
0%
Lemon wedges
/pc
1.0 pc
0%
Naan or rice
/pc
0.0 pc
0%
/
Chana Masala:
-
Garlic, paste 20.0 g
-
Ginger, paste 20.0 g
-
Finely Chopped Green Chilies 10.0 g
-
Salt 15.0 g
-
Cumin 10.0 g
-
Onions, chopped 200.0 g
-
Water 150.0 ml
-
Turmeric powder 15.0 g
-
Chilli powder 20.0 g
-
Garam masala, powder 40.0 g
-
Fresh tomato, chopped 200.0 g
-
White chickpeas 1.0 kg
-
Fresh coriander, chopped 3.0 g
-
Green cardamom 18.0 g
Presentation:
-
Fried onions 2.0 g
-
Fresh coriander, chopped
-
Lemon wedges 1.0 pc
-
Naan or rice
Preparation
-
Chana Masala:
- Combine garlic, ginger, chillies, 1 tbsp lemon juice, and 1/2 tsp salt in a small work bowl of a food processor and process until a fine paste is produced.
- Heat Rafhan Corn Oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add the 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 the bottom of the pan, 3 to 4 minutes. Add 1 tbsp of water, scrape up browned bits from the pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.
- Add the ginger garlic paste, all at once and stir to combine. Add coriander, turmeric, Knorr Professional Chicken Soup Stock and 1 tsp garam 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 a 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 garam masala and lemon juice. Season to taste with salt.
-
Presentation:
- Chana masala can be served in a bowl or plate.
- Garnish with fried onion, fresh coriander and lemon wedges on the top and serve with naan or rice.
