Spiced Indian Chana Masala with Cumin and Coriander
Enjoy this hearty and flavorful chana masala, a staple dish in Indian cuisine, perfect for any meal, offering a rich combination of spices and textures.
Preparation
Get these tasks done before you start cooking.
Soaking the Chickpeas
- 1
Soak Chickpeas
Soak the chickpeas in a bowl of water overnight, ensuring they are fully submerged.
- 2
Drain Chickpeas
Drain and rinse the chickpeas before using.
- 3
Set Aside
Set aside until ready to cook.
Preparing the Spice Mix
- 1
Dry Roast Spices
Dry roast the cumin seeds, fennel seeds, cloves, cardamom pods, and bay leaves in a pan until aromatic.
- 2
Cool and Grind
Allow them to cool, then grind to a fine powder using a spice grinder.
Tip: Let the roasted spices cool completely before grinding to preserve potency.
- 3
Mix with Garam Masala
Mix with the garam masala for a perfect blend.
Tip: Ensure the spice mix is ground to a fine consistency to avoid grainy texture in the masala.
How to Make Spiced Indian Chana Masala with Cumin and Coriander
Total time: 2 h · Yields 4 servings
- 1
Sautéing Aromatics
Heat oil in a large pot. Add onions and sauté until golden brown. Add ginger-garlic paste and continue to sauté for 2 minutes.
- 2
Creating the Base
Stir in tomatoes, salt, turmeric, red chili powder, ground cumin, and ground coriander. Cook until the tomatoes break down completely.
- 3
Simmering the Chana
Add the chickpeas and water, bring to a boil, then reduce heat and simmer until tender.
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