A rich, aromatic North Indian dish made of chickpeas, chana masala is flavourful and coated with a vast, rich tomato gravy. The legendary status of this vegetarian dish is that not only does it hold a wealth of nutrients, but it is also highly versatile. Enjoy it with rice, naan, or as a filling for some wraps. This is one of those chana masala recipes that is so simple to prepare - great for beginners and the more seasoned culinary experts in your family. Begin by soaking one cup of dried chickpeas overnight and then cooking it tenderly. Heat oil in another pan and add cumin seeds until the seeds splutter. Then add finely chopped onions and saut it to a golden brown stage. Add ginger-garlic paste, diced tomatoes and spices like turmeric, coriander powder, and garam masala. Continue stirring until the tomatoes break down, the oil separates from the mixture and gives a rich base to your chana masala. Once the base is done, add cooked chickpeas and water to provide the consistency you like. Let it simmer for 15-20 minutes so that all flavours mix well. Garnish with fresh coriander leaves and squeeze in some lemon juice. Recipe of Chana Masala is another very versatile recipe, and you may change it to your liking by including spices or even green chilies. This dish goes very well with rice or bread; everybody would love to dig into such a wholesome meal!

• 250 gms kabuli chana
• 1 tsp coriander powder
• Coriander leaves
• 1 tsp garam masala
• 1 tsp cumin seeds
• 1 onion
• 2 tomatoes
• 1 tsp salt
• 1 tsp red chilli powder
• 1 tbsp ginger garlic paste
• 1 tsp turmeric
• 2 tbsp cooking oil

• Chana masala is one of the most delightful preparations, and it is a reward as it provides a comforting and hearty dish.
• The journey begins with 250 gms of Kabuli chana, or white chickpeas. First, soak the chickpeas in water for around 8 to 10 hours, or ideally overnight.
• This soaking process is crucial because hydration of the legumes renders them tender and ready for cooking.
• Now, once the soaking time is over, drain off all that water, and you have to transfer the chickpeas to a pressure cooker.
• Add 1.5 litres of fresh water to it, and add 1 Tsp of salt to give some flavour.
• Close the lid and cook the chickpea for 4-5 whistles till it becomes soft and well-cooked.
• Almost to be heard in the pressure cooker is a promise of a tasty meal ahead, and by the time you can prepare that flavourful base for your chana masala,
• In a pan, place two tablespoons of oil over medium heat. When the oil has reached hot, add one teaspoon of cumin seeds.
• Watch them crackle and emit their aromatic essence, infusing the oil with that warm, earthy fragrance.
• This is the time to add one finely chopped large onion, to be saut ed until golden brown.
• Well-caramelized onions are one step in adding depth to your dish.
• As soon as the onions turn golden, add one tablespoon of ginger-garlic paste.
• It's a fragrant addition that enhances the overall flavour.
• This mixture is to be saut ed for nearly 2 minutes.
• This would allow the raw smell of ginger-garlic paste to cook away, mingling with the onions.
• A little bit of splash of colour and flavour: 2 finely chopped tomatoes go into the pan. Stir them in and cook until they soften up and become mushy.
• This will be to create the deep, sour base of your chana masala.
• Once the tomatoes have broken down, add some flavour with a combination of spices.
• Add 1 Tsp each of Turmeric powder, red chilli powder, coriander powder, and garam masala.
• As these spices mingle, cook them for 2 to 3 minutes. Now, let that blend of flavours mingle for a bit.
• With the appetizing colours of the spices, this aromatic mixture must be inviting as well as tempting.
• Once the spices have cooked, then it is time for the star of the dish, the cooked chickpeas.
• Just pour them into the pan gently along with the water they have been cooking in.
• This liquid is full of flavour, and it will help to create a luscious curry.
• Mix well, coating the chickpeas with the spiced onion-tomato mixture.
• Season with salt now, and let it simmer over low heat for about 10 to 15 minutes.
• The flavours, with this gentle simmering, marry, and the curry slightly thickens, which makes it very rich and satisfying.
• And finally, top your chana masala with fresh coriander leaves, finely chopped for that splash of colour and aroma.
• Over a plate of steaming hot rice, naan, or paratha, serve for a appetizing feast.
• Add the tender chickpeas in this very fragrant and spiced gravy, and be sure that you will enjoy savouring it to warm up your heart.
• Comfort food at its finest, in a family setting, or enjoying with friends--cook-at-home bliss.