Creamy Chickpea Masala (Chana Masala)

Ingredients

• •2 cups cooked chickpeas (white chana) 1 large onion, finely chopped
• •2 medium tomatoes, finely chopped or pureed 1 tsp ginger-garlic paste
• •1–2 green chillies, chopped 1 tsp cumin seeds
• •1 tsp red chilli powder 1½ tsp coriander powder
• •1 tsp garam masala ½ tsp cumin powder
• •½ cup coconut milk or fresh cream 1½ tbsp cooking oil
• •1½ cups water, as required Salt to taste

Steps

1. 1Heat oil in a pan and add cumin seeds. Allow them to splutter.
2. 2Add chopped onion, green chillies, and curry leaves. Sauté until the onion turns golden.
3. 3Add ginger-garlic paste and sauté for about 1 minute until the raw smell disappears.
4. 4Add tomatoes and cook until they become soft and the oil begins to separate.
5. 5Add turmeric, chilli powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
6. 6Add the cooked chickpeas and about 1–1½ cups of water. Mix and simmer for 10–15 minutes.
7. 7Lightly mash a few chickpeas with the back of a spoon to naturally thicken the gravy.
8. 8Reduce the heat and stir in coconut milk or fresh cream. Simmer gently for another 2–3 minutes without boiling heavily.
9. 9Garnish with coriander leaves and serve hot with poori, chapati, parotta, bread, or rice.