Step-by-Step Guide to Make Super Quick Homemade Orangette Chana Masala

Hello everybody, it is John, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Make Award-winning Orangette Chana Masala. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Orangette Chana Masala, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Orangette Chana Masala delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Orangette Chana Masala is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Orangette Chana Masala estimated approx 40 mins.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Orangette Chana Masala using 15 ingredients and 14 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Orangette Chana Masala:

1. 1 olive oil
2. 1 medium onion, diced
3. 2 medium cloves of garlic, minced
4. 1 tsp cumin seeds
5. 1/2 tsp coriander
6. 1/4 ground ginger
7. 1 tsp garam masala
8. 3 cardamom pods, lightly crushed
9. 28 oz can whole peeled tomatoes
10. 1 tsp kosher salt
11. 1 tbsp cilantro leaves (plus more for garnish)
12. 1 pinch cayenne
13. 30 oz canned chickpeas
14. 6 tbsp plain whole-milk yogurt (optional)
15. 1 lemon wedges (optional)

Instructions to make to make Orangette Chana Masala

1. Film bottom of large saucepan or Dutch oven with olive oil. Heat low-medium.
2. Add onions and cook, stirring frequently until deeply caramelized. More colour creates more flavour.
3. Reduce heat to low. Add the garlic, stirring and if the pan seems dry add more oil.
4. Add cumin seeds, coriander, ground ginger, garam masala, and cardamom pods. Stir frequently and fry for approximately 30 seconds until fragrant.
5. Add 1/4 cup water and scrape up brown bits from the bottom. Cook until the water has evaporated completely.
6. Pour in fluid from canned tomatoes and then the tomatoes. Break and mash them as you add them.
7. Add salt.
8. Raise heat to medium and bring pot to a boil.
9. Reduce heat to low, add cilantro and cayenne, and simmer the sauce gently, stirring occasionally until the gravy thickens a bit.
10. Taste and adjust seasoning if necessary.
11. Add chickpeas, stirring well, and cook over low heat for about five minutes.
12. Add another 2 Tbs of water and cook until water us absorbed.
13. Repeat adding and cooking off water to help concentrate sauces flavour. Add more spices if necessary.
14. (Optional) Stir in yogurt or garnish with lemon and cilantro.

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