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Nayab Chana Masala is a Spicy Chickpeas Curry which is very popular in Indian subcontinent. This vegan and gluten-free curry is prepared with chickpeas aka kabuli chana, tamarind paste along with a whole bunch of spices. The spiced aroma of this tantalizing chana masala makes it hard to resist.

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I prefer to call it ‘nayab’ instead of the traditional name, as I feel it is indescribably spicy-hot and tasty that anyone would die for. This spiced hot & little bit tangy Nayab Chana Masala curry can be served with rice, naan or with any other bread.

 Let’s learn to make Nayab Chana Masala in easy to understand quick steps.

  • Soak chickpeas in water for 7-8 hours or overnight. In the morning wash them with fresh water and pressure cook with salt and whole garam masala (bay leaf, black cardamom, cloves, cinnamon stick).
  • Cover the lid and pressure cook till the pressure cooker whistles 3-4 times. Reduce heat to low and cook it on low heat for 15 minutes. Remove from heat and let the cooker cool down.
  • When the cooker has cooled off, open the lid and pour into a bowl. Now slightly mash the chickpeas with the back of a ladle.
  • Heat oil in a pan and add the cumin seeds, asafoetida and let them splutter. Add onion, ginger-garlic paste and saute for 4-5 minutes. Now add chopped tomatoes and cook until it oozes oil.
  • When puree is cooked, add tamarind paste with chili powder, chana masala, and salt. Stir well and add boiled chickpeas with a cup of water and cook on high heat for 2 minutes. Reduce heat and add Kasuri methi and garam masala powder and mix well. Cook on low heat for at least another 30 minutes. Cooking on low heat would make it more flavorous, however, if you are in hurry cook for at least 15 minutes on medium heat.
  • Garnish with fresh coriander leaves. Serve hot with any of your favorite bread or rice. Enjoy!

Nayab Chana Masala [RECIPE]

Nayab Chana Masala is a very popular Indian curry. It is prepared with chickpeas, tamarind paste along with a whole bunch of spices. The spiced aroma of this tantalizing chana masala makes it hard to resist.
♥ ♥ ♥ ♥ ♥ (Rating: 4.5 from 14 reviews)

INGREDIENTS

Chickpeas (Chana) – 2 Cups
Tomatoes, Chopped – 2
Onion, Ginger-Garlic Paste – 1 Cup
Tamarind Paste – 2 Tbsp
Cumin Seeds – 1 Tsp
Whole Garam Masala 1 Piece Each (Cinnamon Stick 1, Bay Leaf 1, 2 Cloves, 1 Black Cardamom)
A Pinch Of Asafoetida / Hing
Red Chili Powder – 1 ½ Tsp
Garam Masala Powder -¼ Tsp
Chana Masala (Optional) – 2 Tbsp
Fresh Coriander Leaves For Garnishing
Salt To Taste
Oil – 2 Tbsp
Kasuri Methi / Dried Fenugreek Leaves – 1 Tbsp
Sugar (Optional) – 2 Tsp


🕐 Prep time 🕐 Cook time 🕐 Total time
☶ Category ♨ Cuisine ☺ Serves
Side Indian 4-6

Nutrition Info: 180 calories // Servings: 1 serving

INSTRUCTIONS:

1. Soak chickpeas in water for 7-8 hours or overnight. In the morning wash them with fresh water and pressure cook with salt and whole garam masala (bay leaf, black cardamom, cloves, cinnamon stick).
2. Cover the lid and pressure cook till the pressure cooker whistles 3-4 times. Reduce heat to low and cook it on low heat for 15 minutes. Remove from heat and let the cooker cool down.
3. When the cooker has cooled off, open the lid and pour into a bowl. Now slightly mash the chickpeas with the back of a ladle.
4. Heat oil in a pan and add the cumin seeds, asafoetida and let them splutter. Add onion, ginger-garlic paste and saute for 4-5 minutes. Now add chopped tomatoes and cook until it oozes oil.
5. When puree is cooked, add tamarind paste with chili powder, chana masala, and salt.
6. Stir well and add boiled chickpeas with a cup of water and cook on high heat for 2 minutes.
7. Reduce heat and add Kasuri methi and garam masala powder and mix well.
8. Cook on low heat for at least another 30 minutes. Cooking on low heat would make it more flavorous, however, if you are in hurry cook for at least 15 minutes on medium heat.
9. Garnish with fresh coriander leaves. Serve hot with any of your favorite bread or rice. Enjoy!

NOTES:


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