Simple Oil-Free Chana Masala
Ingredients
- 1 cup dry chickpeas (soaked in hot water for at least 2-3 hours and then pressure cooked) or 2 15 oz. cans (rinsed and drained)
- 4 garlic cloves, crushed
- 1/2 tsp whole black pepper
- 2 dried bay leaves
- 2 cloves
- 2 small onions
- 1/2 knob of fresh ginger
- 4 medium tomatoes
- Salt, to taste
- 1 tsp ground coriander
- Ground cayenne, to taste
- 1/2 tsp ground cumin
- 1 tsp garam masala
- Fresh chopped cilantro, to taste
- Fresh lemon juice, as needed
Optional garnishes
- 1 large onion, chopped (to serve, optional)
Preparation
In a saucepan, combine the cooked chickpeas along with bay leaf, garlic, cloves, black pepper, salt and about 5 cups water and boil them covered for about 15 minutes, then turn off heat and set aside
In the meantime, add the onions, tomatoes and ginger to a blender with 1/4-1/2 cup water and blend until smooth, then set aside
Heat a large non-stick pot over medium-low, carefully transfer the ground onions and tomatoes to the pot
Add ground coriander, ground cumin, ground cayenne and cook for 5-7 minutes on medium-high, stirring often, and add a few spoons of water to prevent burning while stirring
Add chickpeas to the pot along with the water
Stir in garam masala and continue to cook until fragrant, for another 5-7 minutes, squishing a few chickpeas with the back of the spoon
Check for seasoning, consistency and adjust accordingly, then continue to simmer covered for 20 minutes
Garnish with some cilantro leaves
Turn off heat and carefully remove and discard bay leaves and cloves from the curry
Serve hot with some lemon wedges and chopped onions, if using
Notes
This dish is simple, super tasty, and oil-free, making it high-protein and plant-based
It pairs well with favorite flatbreads and grains
