Creado con IA
Chana Masala
40 min 274 kcal por ración Fácil
Ingredientes
4 Raciones
- chickpeas2 cups
- onion1 medium
- tomatoes2 medium
- ginger-garlic paste1 tablespoon
- cumin seeds1 teaspoon
- coriander powder1 teaspoon
- garam masala1 teaspoon
- oil2 tablespoons
- saltto taste
Preparación
- 1
Rinse and soak the chickpeas in water overnight or for at least 8 hours.
- 2
Drain the soaked chickpeas and pressure cook them with fresh water until they are soft and cooked through.
- 3
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- 4
Add the chopped onion and sauté until it turns golden brown.
- 5
Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
- 6
Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 7
Mix in the coriander powder and garam masala, and cook for another minute.
- 8
Add the cooked chickpeas to the pan and mix well with the masala.
- 9
Add salt to taste and a little water if needed to adjust the consistency.
