Authentic Chana Masala Recipe Using Sunflower Oil
Ideal For
Lunch
Food Type
VegIngredients
How To Cook
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- 2 tbsp refined sunflower oil
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- 1 ½ cups yellow onions- diced
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- 4 garlic cloves- finely diced
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- ½ minced ginger
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- 4 whole dried red chilies
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- 2 green cardamon pods
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- 2 whole cloves
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- 1 cinnamon stick
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- 1 bay leaf
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- 1 tsp dry mango powder
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- 1 tsp ground coriander
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- ½ tsp hot chili powder
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- ½ tsp garam masala
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- ¼ tsp turmeric
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- Black pepper- finely ground
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- 1- 1 ½ tsp salt to taste
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- 3 cups cooked chickpeas- rinsed and drained well
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- 260z pureed tomatoes
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- 1 ½ tsp kasoori methi
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- Minced cilantro- used for garnishing
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- Minced yellow onion- used for garnishing
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- Heat a league pot over a medium flame. Add Doctors’ Choice Refined Sunflower Oil. Add the onions and a pinch of salt. Note- Cook until the onions turn translucent.
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- Add the ginger, garlic and other spices. Cook for roughly 1-2 minutes, but ensure the garlic doesn’t burn.
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- Add the ground spices ( dry mango powder, ground coriander, cayenne, garam masala, turmeric, black pepper, and salt. Stir and cook for 30 minutes.
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- Now add the chana and tomatoes. Cover the mixture partially, and let it simmer for 25-30 minutes. Remember to keep stirring occasionally.
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- Turn off the heat and add the kasoori methi for garnish. Add salt and pepper according to taste. Keep note to remove the cinnamon stick, bay leaf, cloves, and cardamom pods.
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- Enjoy with butter on the top to add just the right buttery flavor to this delicious chana dish. Garnish it with cilantro and yellow onion.
- Enjoy the best home-cooked authentic chana masala with white steamed rice or naan as per your preference.
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