Chana masala is one of my favorite vegetarian curries and the reason is the soft melt in your mouth chickpeas and silky and spicy gravy .
I remember I eat chana masala,pratha and soji ka halwa for the first time in the breakfast at Jeddah. ever since I am making this .so this is my version of famous chana masala.
You can serve this dish with rice or bread . or serve this dish for a breakfast along with halwa puri .
1-cup boiled chickpeas/channa
1 onion finely chopped
1 tomato finely chopped
1/8-cup canola oil
1 tsp turmeric powder
2 tsp paprika powder
1 tsp garam masala
1/2 tsp mango powder
1 whole chili green or red
1 tsp cumin seeds
1 tbsp ginger garlic paste
Salt and pepper.
In a saucepan add oil and fry the onion on medium heat until very light golden.
Add cumin, chili, ginger garlic and tomatoes stir, and add all the spices except garam masala.
Add chickpeas pea and mix well. Cover let it cook on slow flame for 10 minutes
Add 1/4 cup of warm water and let it cook on medium heat for 15 minutes stir frequently
Cook until the oil come on the top and the channa become soft sprinkle garam masala
Serve hot with paratha or boiled rice.
Note. to cook perfect chickpeas every time first select good quality chickpeas wash them and sock the in plenty of taped water for over night next day wash again and add water just to cover chickpeas in water then boiled them in slow cooker, or pressure cooker or in the pot. in the pressure cooker for 15 minutes ,slow cooker 4 hours ,and in the pot 1 hour after first boil slow the heat and cover.
Serves 2 to3