Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of ghee or cooking oil in a heavy-bottomed pan or Dutch oven over medium heat.

2. 2

   Add 1 teaspoon of cumin seeds and allow them to splutter for 30 seconds before adding 1 large finely chopped onion and sautéing until golden brown for approximately 8-10 minutes.

3. 3

   Stir in 2 tablespoons of ginger-garlic paste and 2 slit green chilies, cooking for 2 minutes until aromatic.

4. 4

   Add 2 medium pureed tomatoes, 1 teaspoon of turmeric powder, 2 tablespoons of coriander powder, and 1 teaspoon of red chili powder, then cook, stirring frequently, until the oil separates, about 10-12 minutes.

5. 5

   Incorporate 2 cups of cooked chickpeas, 1.5 teaspoons of salt, 1 teaspoon of amchur powder, and 1 teaspoon of sugar, then add 1.5 cups of water, bringing the mixture to a gentle boil.

6. 6

   Reduce the heat to low, cover the pan, and braise the chickpeas for 20-25 minutes, allowing the flavors to meld and the sauce to thicken slightly.

7. 7

   Uncover the pan, stir in 1 teaspoon of garam masala, and continue to cook uncovered for an additional 5 minutes to achieve the desired consistency.

8. 8

   Garnish with 1/4 cup of fresh chopped coriander leaves before serving the Delhi-Style Braised Chana Masala hot with rice or bread.