Chana Masala on the Stovetop
1.Place a big pot on medium-high. Add oil, bay leaf, and cumin seeds when heated.
2.Add chopped onions when the cumin seeds start to sizzle. Onions should soften after 3–4 minutes of sautéing.
3.Add the finely-chopped serrano, minced ginger, and garlic, and sauté for an additional two minutes.
4.Add the spices for the chana masala along with the smashed tomato. Cook for a minute while stirring.
5.After adding the water and cooked chickpeas, scrape down the sides of the saucepan to get rid of any brown parts, and simmer.
6.Cook with the lid on and the heat down to medium for ten to twelve minutes.
7.Check for taste, uncover, and stir. Simmer the curry for a few minutes to decrease the sauce if it appears thin. Add the cilantro last.
8.You can also prepare this flavorful gravy effortlessly with the delightful Dwaraka Organic Chana Masala – the perfect choice for those seeking a simple and delicious recipe. Simply replace the dry masalas in the recipe with this all-in-one, easy-to-use spice blend.
Cucumber Salsa
9.Chop the cilantro, onion, and cucumber finely. In a mixing bowl, combine with spices and toss thoroughly. Taste and adjust the seasoning.
Assemble Chana Masala Tacos
10.Top each tortilla with a few tablespoons of chana masala.
11.Top with a couple of tsp of cucumber salsa.
12.Squeeze fresh lime juice.
13.Savor your tacos with chana masala!
