Chana Masala
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chickpeas, cooked
- 2 medium onion (s)
- 3 tomato (s), or a can peeled
- 1 chilli pepper (s), green
- 3 cm ginger root
- 4 cloves garlic
- 1 teaspoon coriander, ground
- 0.5 teaspoon ½ chili powder
- 0.5 teaspoon ½ spice mix, (Garam Masala)
- 1 teaspoon spice mixture for Chana Masala
- 1 teaspoon fennel seeds
- 2 clove (s)
- 1 stick cinnamon
- 3 teaspoons coconut cream, (Creamed Coconut)
- 1 tablespoon salt
- 2 tablespoon oil, or ghee
Print Recipe
Pin Recipe Instructions
- Chop the onions and tomatoes, press or mortar the garlic and also chop or grate the ginger.
- Heat the oil in a shallow saucepan and briefly fry the fennel seeds, add the onions and tomatoes and let them fry until done. Now add the spices, garlic and ginger. Be careful with the chilli. According to these quantities, the food Indian spicy may take less.
- Let everything simmer again for 5 minutes on a medium flame and then stir in the creamed coconut. Then add the chickpeas and pour about 2 cups of water. Bring to the boil again briefly and season with a little salt. When it has a nice saucey consistency, it is ready and tastes very good with basmati rice or just like that with bread.
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