South Indian Chana Masala Recipe
Simple Sumptuous cooking
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Gather chickpeas, coconut, whole spices, onions, tomatoes, ginger and garlic and spice powders.
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Saute the wholes spices with coconut oil until you get the nice aroma.
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Add ginger, garlic and chopped onions and saute until onion turns translucent.
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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.
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Add two teaspoons of oil and all the spices and bay leaf. Cook for 20 seconds. Add cooked drained chickpeas and mix well.
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Pour the coconut mixture and mix well. Add 1- 2 cups of water if it is very thick.
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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.
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The South Indian chana masala is ready to be served with your choice of bread or rice.
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