Chickpea Curry (Chana Bhaji)
Ingredients:
- Cooked Chickpeas (Chana) – from 5/6 whistles of pressure cooking
- Water – 4 cups used for cooking the chickpeas
- 1 onion, finely chopped 🧅
- ½ tomato, chopped 🍅
- 1 small spoon Nagdev Masala (a local spice blend, you can use any garam masala or kanda lasun masala)
- ½ tsp turmeric powder
- 1 small spoon salt (to taste)
- 2/3 tsp oil
- 1 tsp ginger-garlic paste
- Some fresh coriander leaves, finely chopped
- ¼ tsp garam masala (optional)
Instructions:
- Place a pot on the stove and heat it.
- Add oil to the hot pot.
- Add the finely chopped onion and sauté until it turns translucent.
- Add the chopped tomato and continue to sauté.
- Add turmeric powder and Nagdev Masala, and sauté for a short while.
- Add the cooked chickpeas and stir well.
- Pour in the water that was used to cook the chickpeas (add as much as you need for your desired consistency).
- Add salt to taste.
- Bring the curry to a boil and then check the seasoning.
- (Optional) Add garam masala if desired.
- Garnish with finely chopped coriander leaves and let it simmer for one more boil.
- Turn off the heat.
- The chickpea curry is ready to serve! 😊