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Extra Spicy Pakistani Chana Masala
Created by: Howcan Team
Ingredients
- 2 cans (15 oz) of chickpeas, drained and rinsed
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- 1 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of ground black pepper
- 1 teaspoon of salt
- 1/4 cup of fresh cilantro, chopped
- 2 cups of water
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the cumin seeds and let them sizzle for 30 seconds.
- Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
- Stir in the minced garlic, grated ginger, and green chilies. Cook for 2-3 minutes until fragrant.
- Add the chopped tomatoes and cook until they soften and the oil starts to separate, about 5-7 minutes.
- Add the coriander powder, garam masala, red chili powder, turmeric powder, black pepper, and salt. Cook for 2-3 minutes, stirring constantly.
- Add the drained and rinsed chickpeas to the pan and mix well with the spice mixture.
- Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, stirring occasionally.
- Once the chana masala has thickened to your desired consistency, remove from heat and garnish with chopped cilantro.
- Serve hot with rice or naan. Enjoy the extra spicy Pakistani Chana Masala!
Pakistani Chana Masala, also known as chickpea curry, has a fiery history rooted in the vibrant culinary traditions of South Asia. This beloved dish is a staple in Pakistani cuisine, with its origins tracing back to the Punjab region. Renowned chefs and home cooks alike have perfected the art of infusing the dish with a tantalizing blend of spices, including cumin, coriander, and garam masala, to create an explosion of flavor. The best versions of this dish can be found in the bustling streets of Lahore, where street vendors skillfully prepare Chana Masala with an extra kick of heat. To achieve the authentic taste, it's crucial to master the balance of spices and simmer the chickpeas to perfection. For those seeking an alternative method, some chefs recommend adding a dash of tangy tamarind or amchoor (dried mango powder) for a unique twist. Whether enjoyed at a local eatery or prepared at home, Pakistani Chana Masala with extra spicy seasoning is a culinary adventure not to be missed.
60 min
4 servings
320 per serving calories
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