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achari Chana Masala

Achari Chana Masala – Spicy Chickpeas Curry

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I love to cook with chickpeas and relish it. Yes, you can even call me a chickpeas fan 🙂 ..Chickpeas are popular for their high protein and fiber content. The best part about it is that it tastes delicious especially if you cook it with blend of spices and you all know that I cannot think of a curry without spice. I have already shared few recipes on my blog with chickpeas and here’s another tempting Achari Chana Masala. The chickpeas are cooked with pickled spices and the dish itself is aromatic which makes it irresistible. I usually prepare the Achari Masala at home and its always better to cook with home-grounded masalas. I served this dish with some phulkas over the weekend and my family loved it. So, sharing the recipe with you all hoping that you all try it out and share the feedback with me.

Click here if you would like to prepare some home-ground Achaari masala.

 

achaari chole masala

achari Chana Masala
5 from 1 vote
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Achari Chana Masala

Course Main Course
Cuisine Indian
Keyword curry, dinner, lunch
Prep Time 10 minutes
Cook Time 40 minutes
Resting time 4 hours
Total Time 50 minutes
Servings 4
Author Priya Shiva

Ingredients

  • 1 cup Chana/Chickpeas
  • 3 Tomatoes Finely chopped
  • 1 big onion finely chopped
  • 1 tbsp Ginger grated
  • 4 Garlic cloves Finely chopped
  • 1 tsp Cumin seeds
  • 1/4 tsp Turmeric powder
  • 2 tsp Achari Masala
  • 1 tsp Red chilli powder
  • 2 tbsp Vegetable oil
  • Salt to taste
  • 2 tbsp coriander leaves for garnishing chopped

Instructions

  1. Soak chickpeas in water overnight. Drain the water and cook chickpeas with water (approx 2+1/4 cups) in a pressure cooker and cook till its soft and cooked properly.

  2. Grind onion, ginger and garlic together to make a paste. Grind tomatoes separately to make a puree.

  3. Heat oil in a pan and when it’s warm, add cumin seeds. When cumin seeds crackle, add onion paste and saute for a minute.

  4. Now add tomato puree and mix well. Keep stirring till oil starts leaving on the sides.

  5. Now add achari masala, red chilli powder, turmeric powder, salt and mix it well.

  6. Add cooked chickpeas and mix well. If you feel the gravy is too dry add more water (approx ½ cup) . Close the pan and let the chickpeas cook in the spices for few minutes. Keep stirring in between.

  7. Now transfer it into a bowl and garnish it with coriander leaves and serve hot with rice or flat bread.

Yum

Comments

  3. Hadia says

    I am a chickpea fan too, Priya, and love all your chickpeas based recipes. And once again you out did yourself. The CHICKPEAS CURRY WITH PICKLE SPICES looks so scrumptious. Pinning to try later! 🙂

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