Chickpeas Masala Curry
Channa masala, an impressive fairly dry and spicy dish with a sour tangy taste made with chickpeas. It is a popular Punjabi dish commonly known as chole masala or channa and mostly cooked in Indian and Pakistani cuisines. This dish can stand on its own if you just want a casual meal, or when I'm serving a full fledged Indian meal, this always make a popular side dish. This makes an awesome combination with roti, chapathi, naan etc.
Ingredients
- 1 can Chickpeas about 500 gm, Kabul kadala
- 1/2 Red capsicum chopped into thin strips
- 1 no Tomato small
- 1/2 tsp Chilly powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala powder
- 1 no Onion thinly sliced, small
- Coriander leaves A few
- Ginger garlic paste - 1/4 tsp
- 2 tsp Tomato paste
- Salt As reqd
- Oil
Instructions
- Boil chickpeas and salt in little water for 5 mins.
- Fry onions and capsicum in oil.
- When slightly brown, add ginger garlic paste.
- Add all the powders.
- Add the chickpeas.
- Peel the skin off tomato and put it in a blender.
- Add it to chick peas and let it cook on low heat for a few mins.
- Add tomato paste and coriander leaves.
- Allow it to cook on low heat, until thick.
- :- You can partly mash the chickpeas, if desired.
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