Chana masala is street food and home cooking at once – from Punjab to Delhi the chickpea curry is found on every corner. It is filling, protein-rich and fully plant-based.
Its typical depth comes from amchur (mango powder) and anardana (pomegranate seeds), which add a fine sourness, along with toasted cumin and garam masala.
Servings4
Time40 min
LevelEasy
Ingredients
Chickpeas (cooked)500 g
Tomatoes400 g
Onion2
Garam masala & cumin★1 tsp each
Amchur (mango powder)★1 tsp
Ginger-garlic paste1 tbsp
Coriander & chillito taste
★ = available authentic in the Asia Boutique
Preparation
1
Toast the cumin in oil, fry the onions golden.
2
Add ginger-garlic and tomatoes, reduce to a thick masala.
3
Stir in the spices and amchur.
4
Add the chickpeas with a little water, simmer 15 min.
5
Sprinkle with coriander, serve with rice or naan.
Make it original
Amchur, garam masala and whole cumin make the difference. Available in the Asia Boutique.
