Chana Masala with Shana Paratha

Classic Indian chickpea curry served with flaky frozen paratha.

Chana Masala with Shana Paratha

Ingredients

Instructions

  1. If using dry chickpeas, soak them overnight in water. Drain and rinse them before cooking. Cook chickpeas until they are very tender. This can be done on a stovetop or in a pressure cooker for faster results.
  2. Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add finely chopped onion and sauté until golden brown, about 8-10 minutes. This step is crucial for building flavor.
  3. Add minced garlic and grated ginger. Sauté for another minute until fragrant, being careful not to burn the garlic.
  4. Add diced tomatoes along with their juice. Stir in garam masala, cumin powder, coriander powder, turmeric powder, and chili powder. Cook for 8-10 minutes, stirring occasionally, until the tomatoes have broken down and the spices are well integrated.
  5. Add cooked chickpeas to the pot. Stir well and simmer for 20-25 minutes, allowing the flavors to meld. If the mixture becomes too dry, add a little water.
  6. Stir in amchoor and crushed kasuri methi during the last 5 minutes of cooking. These ingredients add a tangy and slightly bitter note that enhances the overall flavor profile.
  7. Season with salt to taste. Garnish with fresh spinach.
  8. While the chana masala simmers, cook paratha according to package instructions until golden brown and flaky.
  9. Serve hot chana masala with flaky paratha. Ensure the chana masala is served hot to maintain the integrity of its flavors.

Cuisine: Indian

Suitability: vegan,vegetarian

Prep Time: 15 mins

Cook Time: 40 mins

Serving Size: 2

Meal Type: dinner