Chana Masala www.tiktok.com 25 mins Pick the duration units Minutes Hours Serves 2 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Finely chop one red or white onion and two tomatoes. 2. Get a pan on medium heat, add a tablespoon of oil, let it get hot, and then add two to three bay leaves. Cook this for one to two minutes. 3. Add the finely chopped onions and cook until golden brown and caramelized. 4. Add ginger garlic paste (or freshly grated ginger and garlic). 5. After a minute, add the tomatoes and cook until soft and becomes like a paste. You can add a bit of water so that it does not get burnt. 6. Add one teaspoon of salt, turmeric powder, chili powder, and around two teaspoons of coriander powder, cumin powder, and garam masala. Mix it up and add a tiny bit of water. 7. Let it cook for a few minutes. 8. Now add a can of chickpeas with the water in the can. Mix it up and cover for 15 to 20 minutes. 9. Open it and check if the chickpeas easily break apart. If not, then cover till they finish cooking. 10. Now mash around half of it and leave the rest for some added texture. 11. Taste it and add a bit more salt if required. 12. Serve this with rice or have it with roti, naan, or bhatura. 1. Finely chop one red or white onion and two tomatoes. 2. Get a pan on medium heat, add a tablespoon of oil, let it get hot, and then add two to three bay leaves. Cook this for one to two minutes. 3. Add the finely chopped onions and cook until golden brown and caramelized. 4. Add ginger garlic paste (or freshly grated ginger and garlic). 5. After a minute, add the tomatoes and cook until soft and becomes like a paste. You can add a bit of water so that it does not get burnt. 6. Add one teaspoon of salt, turmeric powder, chili powder, and around two teaspoons of coriander powder, cumin powder, and garam masala. Mix it up and add a tiny bit of water. 7. Let it cook for a few minutes. 8. Now add a can of chickpeas with the water in the can. Mix it up and cover for 15 to 20 minutes. 9. Open it and check if the chickpeas easily break apart. If not, then cover till they finish cooking. 10. Now mash around half of it and leave the rest for some added texture. 11. Taste it and add a bit more salt if required. 12. Serve this with rice or have it with roti, naan, or bhatura. Add Direction Ingredients 1 red or white onion 2 tomatoes 1 tablespoon oil 3 bay leaves 1 tablespoon ginger garlic paste 1 teaspoon salt 1 teaspoon turmeric powder 1 teaspoon chili powder 2 teaspoons coriander powder 2 teaspoons cumin powder 2 teaspoons garam masala 1 chickpeas can rice - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment pan knife wooden spatula Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe