South Indian Chana Masala Recipe

Simple Sumptuous cooking

Gather chickpeas, coconut, whole spices, onions, tomatoes, ginger and garlic and spice powders.

Saute the wholes spices with coconut oil until you get the nice aroma.

Add ginger, garlic and chopped onions and saute until onion turns translucent.

Add chopped tomatoes and cook until they become soft or when the raw smell fades.

Switch off the heat and add grated coconuts and cashews; mix well.

Once the mixture has cooled down, Blend it with ¼ cup of chickpeas and 1 cup water. Make a smooth sauce.

Add two teaspoons of oil and all the spices and bay leaf. Cook for 20 seconds. Add cooked drained chickpeas and mix well.

Pour the coconut mixture and mix well. Add 1- 2 cups of water if it is very thick.

Close the pan with a lid and cook for 10 minutes on low heat. Stir in between to avoid burning at the bottom of the pan.

The South Indian chana masala is ready to be served with your choice of bread or rice.