Big Batch Chana Masala

Indian-style chickpeas simmered in tomatoes, ginger-garlic paste, and spices are comfort food at its best, so youre going to deficiency dearth acceptable for lunches as without difficulty as dinner and this recipe makes plenty. It goes together tersely using canned chickpeas as the base. The recipe is a Yummly indigenous native created by [Prerna Singh](https://www.yummly.com/dish/author/Prerna-Singh).

The ingredient of Big Batch Chana Masala

• 1 red onion 2 cups chopped
• 3 inches well ventilated light ginger
• 20 garlic cloves very nearly 1 head
• 6 tablespoons canola oil
• 2 teaspoons cumin seeds
• 3 tablespoons arena coriander
• 1 tablespoon salt or a little less to taste
• 2 teaspoons auditorium showground turmeric
• 2 teaspoons garam masala
• 1 can diced tomatoes 28 oz per can
• 4 cans chickpeas 15 5 oz per can
• 3 cups water
• 1 cup cilantro leaves and painful stems

The Instruction of big batch chana masala

• finely chop onion scrape peel from ginger with a spoon then coarsely chop ginger in a food processor whirl ginger and garlic together into a smooth paste scraping container several times youll have enough for this recipe plus extra for another use set 2 tbsp ginger garlic paste aside and refrigerate remainder covered up to 1 week pro tip to loosen garlic skins quickly lay the side of a chefs knife flat over a couple of cloves at a time and smash knife using the heel of your hand
• heat oil in a dutch oven over medium high heat until shimmering add cumin seeds to hot oil when cumin seeds start to sizzle add onion reduce heat to medium and cook stirring occasionally until onion turns golden brown 12 14 minutes meanwhile measure seasonings pro tip oil should be hot enough that the cumin seeds sputter when dropped in
• combine coriander salt ginger garlic paste turmeric and garam masala in a small bowl add to browned onions in pot and stir to mix well cook stirring over medium heat until fragrant about 30 seconds pro tip homemade ginger garlic paste has the freshest flavor but a jar of store bought paste available at indian markets and online is a great shortcut
• add tomatoes to pot and stir well increase heat to medium high and cook stirring often until liquid evaporates and masala turns into a loose paste about 8 minutes
• rinse chickpeas well in a colander and drain add chickpeas to pot and stir well to combine then stir in water cover and cook over medium high heat about 5 minutes to blend flavors
• coarsely chop cilantro stir chana masala well then sprinkle with cilantro and serve pro tip if you have time the curry tastes even better if you can let it rest covered and off the heat for 5 10 minutes before serving this helps the spices marry well with the rest of the ingredients

Nutritions of Big Batch Chana Masala

calories: nutritioninformation
carbohydrateContent: 510 calories
fatContent: 76 grams
fiberContent: 17 grams
proteinContent: 14 grams
saturatedFatContent: 16 grams
sodiumContent: 1 grams
sugarContent: 2070 milligrams
: 2 grams

Share this post