Spicy Adraki Kabuli Chana Masala: A North Indian Chickpea Delight
10 hours 30 minutes
1229 reads
About Spicy Adraki Kabuli Chana Masala: A North Indian Chickpea Delight
Indulge in the rich, aromatic flavors of Adraki Kabuli Chana Masala, a beloved North Indian chickpea curry. This recipe elevates the classic dish with a generous dose of fresh ginger, creating a vibrant and comforting culinary experience perfect for a cozy lunch or a festive gathering.The robust spices, including red chili powder, cumin, and garam masala, blend harmoniously with the tender Kabuli chana (chickpeas), resulting in a truly satisfying dish. Serve hot with fluffy pooris, naan, or rice for an authentic taste of India.This detailed recipe ensures a delicious outcome every time, whether you're a seasoned cook or a kitchen novice. Get ready to impress your family and friends with this unforgettable culinary adventure!
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Recipe Time & More
Prep10 hours
Cook30 minutes
Total10 hours 30 minutes
Ingredients
Chickpeas & Soak
- 1 cup Kabuli Chana chickpeas, dried chickpeas; soak overnight in ample water
Spices & Aromatics
- 1 tbsp Vegetable Oil or ghee for richer flavor
- 1/2 tsp Cumin Seeds jeera, whole
- 2 medium Onions finely chopped
- 1/2 tsp Chili Powder adjust to taste, red
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Garam Masala
- 1/2 tsp Chole Masala
- 1 tsp Ginger Garlic Paste or 1 tbsp grated ginger and 1 tsp minced garlic
- 1 tsp Coriander Powder dhania
- 1/4 tsp Cumin Powder jeera
- 2 large Tomatoes pureed
Instructions
Prepare the Chickpeas
- Wash and soak the kabuli chana overnight. Drain and pressure cook with 3 cups of water and salt for 4-5 whistles or until tender.
Sauté Aromatics and Spices
- Heat oil in a thick-bottomed pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until light pink.
Build the Flavor
- Add ginger-garlic paste and sauté for a minute. Stir in red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and chole masala. Sauté for another minute until fragrant.
Add Tomatoes and Chickpeas
- Add pureed tomatoes and cook until the mixture thickens and the raw smell of tomatoes disappears. Add the cooked and drained chickpeas. Stir to combine.
Simmer and Serve
- Add 1 cup water (or more if needed), bring to a simmer, cover, and cook for 20 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed. Garnish generously with chopped coriander leaves and julienned ginger.
- Serve hot with pooris, naan, or rice. A squeeze of lemon juice and chopped onions on the side are excellent additions.
Recipe Notes
Expert Tips for the Best Adraki Kabuli Chana Masala
- For extra depth of flavor, toast the whole spices (cumin seeds) in a dry pan before adding them to the oil.
- If you don't have chole masala, you can substitute it with a combination of more garam masala and a pinch of asafoetida (hing).
- Adjust the amount of red chili powder to suit your spice preference. Start with less and add more gradually.
- Don't be afraid to experiment! Add other vegetables like potatoes or green peas for a heartier curry.
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Recipe Nutrition
Calories: 14kcalCarbohydrates: 3gSodium: 855mgFiber: 1gSugar: 2g
Anju Bhagnari
Articles: 140
5 Comments
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I’m loving this recipe already!
Absolutely delicious! Can’t wait to try it.
This looks perfect! Thanks for posting.
Such a flavorful dish! Can’t wait to taste it.
This looks divine! Can’t wait to make it.