La Chana Masala is one of the most popular dishes in India in international cuisine. Its main ingredient is the chickpeas, but includes a wide variety of spices and vegetables that will give you pleasure. This vegan recipe is very easy to do and will be perfect as an incoming or as a slight main dish. Originaria in northern India, you can find the chana masala in any Indian restaurant, but this time we encourage you to get out of the culinary routine and prepare it In your kitchen. Keep reading and discover how Chana Masala easily!
| 🚻 3 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make Chana Masala: |
| 400 grams of cooked chickpeas 3 cloves of garlic 1 onion 1 piece of fresh ginger 170 grams of tomato concentrate 1 tablespoon of garam masala 4 pieces of cardamom seed 1 teaspoon of cumin powder 1 fresh chile 2 tablespoons of chopped fresh coriander 500 milliliters of water 1 jet of extra virgin 1 pinch of salt and black pepper to the point 1 tablespoon dessert of turmeric |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Chana Masala:
1. Pica very fine the onion, garlic, jenjibre and half Chile. Machaca the cardamom seeds and, finally, itch the fresh coriander in bits not too fine.
2. Suffry all this in a Honda or Wok pan with a stream of olive oil. Remove and, when they spend approximately three minutes, you will see that the sauce is acquiring a golden color and a pleasant and tempting aroma. And you e barely starting!
3. Add the concentrated tomato. Remove another 3 minutes and add the spices, the Garam Masala, the turmeric, the cumin, the salt and the pepper to taste. Add a glass of water and let it cook 10 minutes over medium heat to thicke. You can cover the pan to be done without splashes. If you don have Garam Masala, you can do your own following the steps in the link.
Trick: Garam Masala is a mixture of spices widely used in India.
4. After 10 minutes, remove again and add the chickpeas so that all ingredients integrate and form a delicious sauce.
5. Add the rest of the water, mix and lid. Let it cook 15 more minutes, but remember to remove from time to time so that you do not stick.
6. Once ready, you can serve the chana masala in the same cooking container so that the diners are served to their liking. You will have an explosion of colors and smells that will activate the 5 senses!
