Friday, March 14, 2014

Anu’s Chick Pea Curry

Many thanks to my husband’s co-worker for this tasty recipe!  Anu warns to watch out for the chili powder – it’s got some kick, so use sparingly!
Anu’s Recipe for Chana Masala (Indian chick pea curry)

1. Garbanzos Chick Peas Cans – 2 small (thoroughly washed)
2. Onions – 2 (finely chopped)
3. Tomatoes – 2 (finely chopped)

1. Coriander seeds (Indian spice called “Jeera”)
2. Turmeric Powder (Indian spice)
3. Green chili powder (Indian spice – be cautious as it is hot and spicy)
4. Chana Masala (Indian spice)
5. Salt


1. Add 4 tsp of vegetable oil in a pan and simmer for a minute.

2. Add a few Jeera seeds and let them turn brown.

3. Add chopped onions and fry until golden brown.

4. Add chopped tomatoes and stir for about 2-3 minutes.

5. To the above onion/tomato gravy, add:
a. Salt to taste
b. 1tsp turmeric powder
c. ¼ tsp green chilly powder
d. 4 tsp Chana masala.

Mix all the spices with onion/tomato gravy.

6. Add chick peas.

7. Add 1-2 cups of water. (Tip: add water to the gravy for desired consistency)

8. Simmer and cook for about 10 minutes with occasional stirring.

9. Garnish with Coriander leaves.

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