INGREDIENTS
- – 800 g canned chickpeas.
- – 3 onions reduce into quarters.
- – 3 garlic cloves.
- – 5 cm of ginger.
- – 2-3 inexperienced chilies, chopped into items.
- – 1½ tbsp ghee.
- – ½ tsp of floor coriander.
- – ½ tsp floor cumin.
- – ½ tsp chili powder (Kashmiri, if attainable).
- – 1 tablespoon of turmeric
- – 1 tablespoon of garam masala.
- – 1 ½ tablespoons of amchoor powder (optionally available).
- – 3 medium tomatoes (about 300 g), reduce into items, or a 400 g can of reduce tomatoes.
- – 1 squeezed lemon.
- – ½ small package deal of cilantro leaves, to serve.
- – Cooked rice.
Do that spectacular chana masala with rice , a typical Indian dish with chickpeas as the principle ingredient, many seasonings and an acidic citrus taste Comply with the step-by-step under and put together it at dwelling, it comes out very scrumptious!
PROCEDURE:
PASO 1:
Drain the chickpeas, add them to a big saucepan with 400 ml of water and season. Carry to a boil, flip off the warmth and put aside in order that the chickpea taste can infuse the water.
PASO 2:
Grind the onions with garlic, ginger and inexperienced chillies. Soften the ghee in a big saucepan, add the onion combination with a pinch of salt and cook dinner for 8-10 minutes, till softened.
PASO 3:
Add the spices and cook dinner for 3 extra minutes, including a splash of chickpea water to stop them from sticking to the underside of the pan. Add the tomatoes and one other splash of water and cook dinner for five minutes, mashing the tomatoes with a spoon as they cool.
they soften Add the chickpeas, together with their cooking water. Prepare dinner for 10 minutes.
PASO 4:
Season nicely, add lemon juice and a splash of water if you would like a looser curry. Sprinkle with the cilantro, and serve with rice to serve.
