Kabuli Chana Masala Recipe

Cooking Directions

• STEP 1.Soak the kabuli chana (chickpeas) overnight or for at least 6-8 hours.
• STEP 2.Pressure cook the soaked chickpeas until they are soft and tender.
• STEP 3.In a pan, heat oil and add cumin seeds, onions, and ginger-garlic paste. Saute until onions turn golden brown.
• STEP 4.Add tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until the tomatoes are soft and oil starts to separate.
• STEP 5.Add the cooked chickpeas along with some water and salt. Simmer for 10-15 minutes until the flavors are well combined.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the chickpeas overnight helps in reducing the cooking time.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier texture, you can add a tablespoon of yogurt or cream to the gravy.

Storage and Serving

• Leftover Kabuli Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Kabuli Chana Masala with steamed rice, jeera rice, or any Indian bread like roti or naan.