Clean Eating Chana Masala (Garam Masala Chickpeas)


Clean Eating Chana Masala with Whole Wheat Chapati

Clean Eating Chana Masala with Whole Wheat Chapati

The sweet memory of eating Indian Food in Singapore and Bali couple of years back made me in the mood to make homemade Indian Dishes. I have chickpeas that i never use, so i googled for Indian food with chickpeas as the main ingredient, and I found Chana Masala. One of the spices was Garam Masala and I Couldn’t find it anywhere. So I made my own Homemade Garam Masala. It’ll be in my next blog post.

Chana masala [ˈtʃənaː məˈsaːlaː], also known as chole masala or channay or Chholay (plural) is a popular Punjabi dish in Indian cuisine and Pakistani cuisine .The main ingredient is chickpeas (called chana or chhole in Hindi-Urdu). It’s fairly dry and spicy. With sour citrus note.

Here is the recipe

CLEAN EATING CHANA MASALA

Blend in food processor or blender into a paste :

1 onion, chopped

1 tomato, chopped

1 (1 inch) piece fresh ginger, peeled and chopped

5 cloves garlic, chopped, or more to taste

1 green chile pepper, seeded and chopped (optional)

2 tablespoons olive oil or coconut oil

2 bay leaves, or more to taste

1 teaspoon chili powder

1 teaspoon coriander powder

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1 pinch salt to taste

Water as needed

1 cup chickpeas, soak overnight or 1 (15 ounce) can chickpeas

1 tablespoon fresh lemon juice

1 teaspoon fresh cilantro leaves, for garnish, or more to taste (i don’t have this in my pantry)

Directions

Boil the soaked chickpeas with 3 cups of water in a pressure cooker and cook till they are soft. This may take 6-8 whistles or more. The chickpeas should not get mashed due to excess boiling. I boiled mine in a sauce pan with lots of water till they are soft.

Heat olive oil in a large skillet over medium heat.

Fry bay leaves in hot oil until fragrant, about 30 seconds.

Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes.

Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.

Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes.  Stir in lemon juice.

Garnish with cilantro or tomato slices.

Enjoy it and Happy New Year 😘

xoxo

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