✨ Introduction
Chana Curry, also known as Chana Ka Salan, is a classic Pakistani dish made with boiled chickpeas simmered in a rich, spicy onion-tomato gravy. It's a budget-friendly, protein-rich recipe that's perfect for lunch or dinner. Whether you're pairing it with roti, naan, or plain rice, this curry never fails to impress. It’s simple, flavorful, and can be made with pantry staples.
In this recipe, you'll learn how to make traditional chana curry step-by-step, with helpful tips, FAQs, and image optimization for food bloggers.
📝 Ingredients
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2 cups boiled white chickpeas
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2 medium onions (finely chopped)
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2 tomatoes (chopped)
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1 tbsp ginger garlic paste
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1/2 tsp turmeric powder
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1 tsp red chili powder
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1 tsp coriander powder
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Salt to taste
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1/2 tsp garam masala
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1/4 cup oil
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Fresh coriander for garnish
👩🍳 How to Make Chana Curry (Step-by-Step)
🔹 Step 1: Fry the Onions
Heat oil in a pot, add chopped onions and fry until golden brown.
🔹 Step 2: Prepare the Masala
Add ginger garlic paste and sauté. Then add chopped tomatoes and cook until soft.
🔹 Step 3: Add the Spices
Mix in turmeric, chili powder, coriander powder, and salt. Cook until the oil separates.
🔹 Step 4: Add Chickpeas
Add the boiled chickpeas and stir well. Add water if needed and simmer for 10–15 minutes.
🔹 Step 5: Final Touch
Sprinkle garam masala and garnish with fresh coriander before serving.
💡 Cooking Tips
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Slightly mash a few chickpeas to make the curry thicker.
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Add a green chili or squeeze of lemon juice for an extra kick.
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Serve hot with roti, naan, or rice.
❓ FAQs
Q1: Can I use canned chickpeas?
A: Yes, canned chickpeas work well. Just rinse and drain before use.Q2: How do I make it spicier?
A: Add more chili powder or freshly chopped green chilies while cooking.Q3: How long can I store this curry?
A: Store in an airtight container in the fridge for up to 3 days.🔗 Related Recipes (Internal Links)
🙏 Thank You!
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