Chana Masala is a Chickpea curry, often enjoyed with the popular street food Halwa Puri (details in the write up on Aloo Masala). The Chickpea is just one of many different varieties in the family of Legumes, often referred to as "Kabli Chana", as it is believed to have originated in Kabul, Afghanistan. A small, hard and pea sized pulse in its raw form, the chickpea softens and doubles in size as it is cooked .
Commonly eaten in Indian cuisine as a curry by the predominantly vegetarian community, it is hugely popular in Pakistan as well. Due to the rise in Veganism, it has also become popular as a meatless entree in the Western part of the World; mainly due to its high protein content. Traditionally, the chickpeas are soaked overnight and boiled for a few hours the following day to soften them. Today, however, they are commonly available, preboiled, in cans at most supermarkets. This has further contributed to their popularity as it cuts down on the cooking time required. This recipe is so easy, you can whip it up in no time!
2 Cans Chickpeas
¼ Cup Cooking Oil
2 Sliced Green Chilies
2 Teaspoons Panch Phoron Spice Blend
1 Teaspoon Crushed Ginger
1 Teaspoon Minced Garlic
1 Chopped Onion
2 Tablespoons Tomato Paste
2 Teaspoons Red Chilies
½ Teaspoon Turmeric
1 Teaspoon Salt
1 Cup Water
¼ Cup Chopped Cilantro
1.Heat the cooking oil and sauté the green chilies in it for 30 seconds.
2. Add the panch phoron and sauté for 30 seconds.
3. Add the ginger and garlic and sauté for 30 seconds.
4. Add the onion and sauté till it turns translucent.
5. Drain and rinse the chick peas and add along with the tomato paste and all of the remaining spices. Mix well, add 1 cup water, cover and cook for about 15 minutes.
6. Uncover and Mash the chickpeas a bit to blend with all of the other ingredients, cover and simmer for another 10 minutes.
7. Garnish with cilantro and serve.