Chana Masala - Chickpea Curry
A classic Indian curry dish, chana masala is packed with flavour and a traditional side dish to many Indian meals. Topped with fried curry leaves for a wonderful flavour.
soaked or 2 cans of chickpeas
of fresh ginger
chili pepper or cayenne
fresh curry leaves
In a food processor, blend the ginger and garlic until it is a pulpy paste. Add all the spices and the tamarind paste to the ginger and garlic mixture and puree until smooth.
Heat 3 tbsp oil in a large saucepan on medium heat and add the curry paste. Stir constantly so that nothing sticks to the bottom of the pot.
After the curry paste has cooked for about 3-5 minutes, stir in the onions and cook for a few more minutes until the onions are soft.
Add the chick peas and continue to stir and cook for another 3-5 minutes. There is not much liquid, so watch that nothing sticks to the bottom of the pot.
Add the water, lower the heat to a simmer and cook for an hour. If the water evaporates, add a little more. Continue to do that over the course of the hour. Do not let the sauce dry up too much.
After the chana masala has been on a simmer for an hour, stir in the chopped cilantro and cook for just another 5 minutes.
In a separate pan, heat the last 3 tbsp of oil. Throw in the fresh curry leaves. They will pop and sizzle! Stir them around in the pan and let them cook for about 45 seconds to a minute.
Scoop the chana masala onto a serving dish and top with the fried curry leaves.
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