Chana Masala

चना मसाला · Chana Masala

Ingrédients15

• cooked chickpeas500 g
• onion1 large
• ripe tomatoes2
• ginger2 cm
• garlic4 cloves
• green chili1
• vegetable oil3 tbsp
• cumin seeds1 tsp
• ground coriander2 tsp
• ground cumin1 tsp
• turmeric1/2 tsp
• Kashmiri chili powder1 tsp
• garam masala1 tsp
• salt1 tsp
• fresh cilantro2 tbsp

Préparation

1. Finely chop the onion. Grate the ginger and garlic, chop the green chili, and roughly chop the tomatoes.
2. Heat the oil in a pan, add the cumin seeds, and fry until they crackle.
3. Add the onion and cook until golden brown. Stir in the ginger, garlic, and green chili and cook for 1 minute.
4. Add the tomatoes and cook until they break down into a thick sauce.
5. Stir in the ground coriander, ground cumin, turmeric, chili powder, and salt. Cook until the oil separates.
6. Add the chickpeas with a splash of water and simmer for 10–12 minutes, lightly mashing a few chickpeas to thicken the gravy.
7. Stir in the garam masala, garnish with cilantro, and serve hot with rice or flatbread.