Calories in chana masala

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Estimated values based on one serving size. Heat olive oil in a large stock pot or dutch oven over medium-high heat. Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes. Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot. As the tomatoes break down, the mixture should take on the texture of a thick stew.

Add more water if needed before bringing everything to a simmer and then cover with a lid. Once covered, cook for 15 minutes while stirring occasionally. Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green. Serve over basmati rice or with a side of naan.

A star rating of 4 out of 5. Serve this vegetarian Indian chickpea curry as a main meal or side dish. It’s gluten-free, good for you and freezable so you can save any leftovers. Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.

Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened. Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften.

Tip in the chickpeas, along with their cooking water. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. The terms palak paneer and saag paneer are sometimes used interchangeably in restaurants in the Anglosphere. Palak paneer is prepared by first boiling and pureeing spinach.