Chana Masala | Cook Dinner With Us скачать в хорошем качестве

Chana Masala | Cook Dinner With Us

Come into our kitchen as we slow down and make a proper North Indian chana masala (aka chole) from scratch — rich, spiced, and full of comfort. This is the kind of food we grew up with, packed with flavour and memory. Spend the evening with us while we cook, chat, and share what Indian food means to us. 💬 Let us know if you’ve made this before, or if you try it! 🍽️ Follow us on Instagram: @curatingthetable Ingredients • Chickpeas – 500 grams (drained weight) • Tomatoes – 400 grams (boiled, skin removed, roughly chopped) • Onions – 250 grams (finely chopped) • Garlic – 3 big cloves (15 grams total) • Ginger – 10 grams • 1 green chili – pounded together with garlic & ginger • Tamarind pulp water made by squishing some pulp in water and then just using the water– ½ tbsp (or if you don’t have tamarind, use lime juice at the end) Spices: • Cumin seeds – 2 tsp • Turmeric - 1 tsp • Coriander powder – 2 tsp • Kashmiri red chilli powder– 1 tsp • Salt – to taste • 2 pinches of sugar (to balance) • Kasuri methi – sprinkle at the end • Garam masala – ½ tsp (towards the end) Steps ~ Heat oil in a pan and add cumin seeds. When they flutter, add the pounded garlic, ginger & green chili. ~ Once fragrant, add onions and cook until beautifully browned. ~ Add turmeric, coriander powder, Kashmiri chili powder, and cook the spices gently. ~When you see the oil slightly separating- which is a sign your spices have released their magic, add tomatoes and a pinch of sugar. ~Stir everything up and add tamarind water ~ Add chickpeas from the jar along with their liquid. Stir and simmer till everything comes together. Doesn’t take long as your chickpeas will already be cooked from the jar. ~ Towards the end, sprinkle kasuri methi and garam masala. ~ Garnish with thick Greek yogurt, pickled onions, fresh coriander, and a wedge of lime or lemon. ~ Best enjoyed with warm flatbreads or rice. Note: I add salt at different stages – you do how you do but be careful as the chickpea water already contains salt.