Flavorsofnations bring today for your a special and delicious recipe “Chana Masala”, which is very famous and I usually eat it every breakfast; I’ll also have some for dinner at different times throughout the week In the Indian subcontinent, especially in the northern and western regions of North India and Pakistan, It originated It is a staple of Punjabi cuisine, and is now eaten all over the world throughout India for centuries Historically, chickpeas have been a vital source of protein for the vegetarianism which is so common in India. In time, the dish became popular all over South Asia as well as internationally and countless regional varieties came about.
Category:
- Dish Type: Main Course
- Subcategory: Vegetarian, Vegan, Spicy Food
Ingredients by flavorsofnations:
| Ingredient | Quantity for 4 Servings | Quantity for 6 Servings | Quantity for 8 Servings | Quantity for 10 Servings |
| Chickpeas (Kabuli Chana) | 2 cups (soaked overnight) | 3 cups | 4 cups | 5 cups |
| Onion (finely chopped) | 2 medium | 3 medium | 4 medium | 5 medium |
| Tomatoes (pureed) | 3 medium | 4 medium | 5 medium | 6 medium |
| Green Chilies (chopped) | 2 | 3 | 4 | 5 |
| Ginger-Garlic Paste | 1 tbsp | 1.5 tbsp | 2 tbsp | 2.5 tbsp |
| Cooking Oil | 3 tbsp | 4 tbsp | 5 tbsp | 6 tbsp |
| Cumin Seeds | 1 tsp | 1.5 tsp | 2 tsp | 2.5 tsp |
| Coriander Powder | 1.5 tsp | 2 tsp | 2.5 tsp | 3 tsp |
| Turmeric Powder | 0.5 tsp | 0.75 tsp | 1 tsp | 1.25 tsp |
| Red Chili Powder | 1 tsp | 1.5 tsp | 2 tsp | 2.5 tsp |
| Garam Masala | 1 tsp | 1.5 tsp | 2 tsp | 2.5 tsp |
| Salt | To taste | To taste | To taste | To taste |
| Water | 2 cups | 3 cups | 4 cups | 5 cups |
| Fresh Coriander (chopped) | For garnish | For garnish | For garnish | For garnish |
| Lemon Juice | 1 tbsp | 1.5 tbsp | 2 tbsp | 2.5 tbsp |
Nutritional Information for Spices by flavorsofnation:
| Spice | Calories (per tsp) | Key Nutrients |
| Cumin Seeds | 8 | Iron, Magnesium |
| Coriander Powder | 5 | Vitamin C, Calcium |
| Turmeric Powder | 7 | Curcumin, Iron |
| Red Chili Powder | 6 | Vitamin A, Capsaicin |
| Garam Masala | 10 | Antioxidants, Manganese |
Instructions by flavorsofnations:
Soak Chickpeas: Soaking the chickpeas overnight in water. Soak overnight, then drain and rinse, ready to cook.
Boil Chickpeas: Soak chickpeas [Nohut] and cook in a pressure cooker with fresh water 15-20 minutes with a little salt until soft.
Prepare Masala Base: Take the oil in a pan and put the cumin seeds. Allow them to crackle. Then, Mix the chopped onions and fry them until golden brown.
Add Ginger-Garlic Paste: Stir in ginger-garlic paste and cook for a minute until aromatic.
Add Tomatoes & Spices: Add pureed tomatoes, green chilies, turmeric powder, coriander powder, red chili powder, and salt. Cook until the oil separates from the masala.
Combine Chickpeas: Add the boiled chickpeas to the masala and mix well.
Simmer: Pour water, cover, and let the curry simmer for 10-15 minutes.
Final Touch: Add garam masala and lemon juice, stir well, and cook for another 2 minutes.
Garnish & Serve: Sprinkle fresh coriander leaves and serve hot with rice or roti.
Doctor’s Advice by flavorsofnations:
Who Can Benefit?
People with High Blood Pressure: Chickpeas are rich in potassium, which helps regulate blood pressure.
Vegetarians/Vegans: Excellent plant-based protein source.
People with Iron Deficiency: High iron content aids in preventing anemia.
Who Should Avoid?
Diabetics: Though chickpeas have fiber, they still contain carbohydrates that can spike blood sugar.
People with Gout: High purine levels may trigger uric acid buildup.
Those with Digestive Issues: Excessive consumption can cause bloating and gas.
Conclusion by flavorsofnations:
Chana Masala is a flavorful, mildly spicy dish with a rich, tangy tomato-based gravy. The chickpeas absorb the spices beautifully, giving it a robust taste. It is ideal for lunch or dinner and can be served at family gatherings, festivals, or even as a comforting weekend meal. Enjoy it with rice, naan, or paratha for a fulfilling experience!
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