Chana Masala with Tamarind - Chickpea Curry
Chana Masala with Tamarind - Chickpea Curry - Tamarind Chana Masala is a recipe that is often served in the run up to a wedding. This is an easy, fuss free recipe for the most delicious Chickpea Curry. It makes an aromatic and flavourful Curry with tender Chickpeas, Indian Spices and Vegan friendly.
Ingredients
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 6 - 8 Curry Leaves
- 200 g Plum tomatoes from a tin, pureed
- 1 teaspoon Garlic Paste
- 1 teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric powder
- 1 teaspoon Smoked Paprika
- ¾ teaspoon Cumin Powder
- ¾ teaspoon Coriander Powder
- Salt to taste
- 2 tablespoon Tamarind Paste
- 2 tablespoon Chilli Sauce or ketchup
- 1 tablespoon Light Brown Sugar or Powdered Jaggery
- 400 g Chickpeas from a tin, drained
- 400 g Black Chickpeas Kala Chana, from a tin, drained
- 200 g Potatoes Peeled and chopped into 1 inch cubes
Garnish
- Cucumber Diced
- Red Onion Diced
- Green Chillies Finely Sliced
- Coriander Finely Sliced
- Lemon Chopped into quarters
- Fine Sev
Instructions
- Add Oil to a pot with Mustard Seeds and Curry Leaves - Adding it early on brings out the best flavour and makes a fragrant Curry.Cook the Tomatoes - Saute them until the water from the tomatoes evaporates and the Tomatoes thicken.
- Add Garlic paste - Adding the Garlic at this stage means it is cooked properly and the full flavour profile comes out into the Curry.
- Add the Spices - Bloom the spices (Salt, Turmeric, Chilli Powder, Paprika, Cumin Powder, Coriander Powder) in the Curry early on to bring out their flavour fully and ensure they are cooked out fully. At the stage you may need to add some Water to stop them from sticking to the pot.
- Stir in Tamarind, Sugar and Chilli Sauce - You can add a powdered Jaggery which is now readily available.
- Add Chickpeas, Potatoes and 1 cup of Water - Cover and cook on low for 20 - 25 minutes minutes. Although tinned Chickpeas are cooked, they need to absorb all that flavour and become tender.
- Cook till thickened - Saute the Curry uncovered over high heat for 2-3 more minutes crushing some of the Chickpeas with the back of a wooden spoon to thicken the Curry, before decanting in to bowls.
- Garnish - Top with finely chopped Coriander, Cucumber, Chillies and Red Onion. You can also add Sev and a squeeze of Lemon Juice.
Notes
Tips for make Chana Masala with Tamarind
Water - Once you add the Spices, you will likely need to add Water to deglaze the pot and to cook the Spices out.Variations
Tinned Potatoes - If you prefer to use tinned Potatoes, use the same quantity. These are pre cooked so it makes it easy to just add them to the Curry without having to pre boil. How to use Dry Chickpeas - You can make this recipe with Dry Chickpeas. See this BBC Good Food Guide to check how to cook them.What to serve with Chana Masala
This Recipe is best eaten with a spoon as a soup. It can also be served with Basmati Ghee Rice or Jeera Rice to with Chapatti, Naan or Paratha.You can also serve it alongside Kachumber or Raita.
Storage
Fridge - This Chana Masala keeps well in an airtight container for up to 3 days.Freezer - It can also be frozen for up to two months. Reheat in the microwave or on a stovetop over medium-high heat.
Nutrition
Calories: 695kcalCarbohydrates: 113gProtein: 28gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 149mgPotassium: 1530mgFiber: 14gSugar: 17gVitamin A: 1224IUVitamin C: 52mgCalcium: 290mgIron: 9mg
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