Hara chana masala – Green chickpeas curry

Hara chana masala is my all-time favourite. I make it specially when I do not have any other vegetables available in my refrigerator. It is super healthy and delicious.
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Unleashing the Magic of Hara Chana Masala: A Millennial’s Guide to Cooking Up a Storm

Ahoy, fellow food enthusiasts and culinary adventurers! Are you on the hunt for a dish that’s not only bursting with flavor but also packs a punch in the nutrition department? Look no further than the vibrant, soul-warming Hara Chana Masala. This green chickpea curry is your ticket to an epicurean delight, blending the richness of traditional Indian spices with the hearty goodness of chickpeas. Perfect for those hectic weeknights or lazy weekend feasts, this recipe is a millennial’s dream come true: easy, healthy, and utterly delicious.

Ingredients:

•   250 gm chickpeas (soaked overnight)
•   1 large onion
•   1 teaspoon cumin seeds
•   1 teaspoon turmeric powder
•   1 tablespoon coriander powder
•   1 medium-size tomato
•   3-4 garlic cloves
•   1 tablespoon garam masala
•   2-3 dried red chilies
•   1 cup milk
•   2 tablespoon oil
•   Salt to taste

Instructions:

1.  Kick things off by chopping tomatoes, garlic, and onions - unless you’re a proud owner of a giant mixer, in which case, just toss them in whole.
2.  Blend these veggies into a smooth paste, creating the base of your masala.
3.  Heat oil in a pan and throw in cumin seeds, dried red chilies, and let them sizzle to perfection.
4.  Add your onion, garlic, and tomato paste, cooking it down until the oil starts to separate, signaling a perfectly cooked masala.
5.  Sprinkle in the garam masala powder for that aromatic kick.
6.  Now, introduce the soaked chickpeas to the party, mixing well to ensure they’re fully coated in the masala goodness.
7.  Here comes the game-changer: milk. Pour it in and watch as your curry transforms into a creamy delight.
8.  Simmer for 10-15 minutes, allowing the flavors to mingle and the chickpeas to become tender.

Why This Recipe Rocks:

Hara Chana Masala isn’t just another vegetarian chickpea curry; it’s a revelation. The addition of milk instead of the usual water or stock elevates this dish, giving it a creamy texture that’s both luxurious and comforting. Plus, it’s packed with nutrients, making it a guilt-free indulgence for those of us trying to keep it healthy without sacrificing taste.

• For my vegan friends, swapping milk for coconut milk not only keeps it dairy-free but also adds an exotic twist. • Got an Instant Pot or air fryer? Use it to cut down cooking time, making this recipe perfect for an easy weeknight meal. • Spice lovers can amp up the heat with extra chilies or a dash of cayenne pepper for a spicy hara chana masala recipe that will have you reaching for water (and compliments from your guests).

Serving Suggestions:
Serve this hearty curry with a side of fluffy basmati rice, warm naan, or even a slice of crusty bread for an unforgettable meal. It’s versatile, so feel free to get creative with sides.

Let’s Talk Nutrition:

Chickpeas are a powerhouse of protein, fiber, and vitamins. This dish is not just comforting; it’s also a nutritional champion, aligning perfectly with the millennial mantra of eating well to live well.

A Dash of Culture:

Did you know? Hara Chana Masala has roots that trace back to various regions of India, each adding its unique twist to the recipe. Whether it’s the North Indian, Punjabi, or Gujarati version, this dish celebrates the diversity of Indian cuisine, making it a staple in households across the country.


Whether you’re a cooking novice or a seasoned chef, Hara Chana Masala is a recipe that promises satisfaction and a burst of flavors. It’s not just food; it’s a story in a pot, waiting to be shared. So, whip out those spices, get the chickpeas soaking, and prepare to embark on a culinary journey that’s as rewarding as it is delicious. Happy cooking, millennials!

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DSC 0112 au1 Hara chana masala – Green chickpeas curry
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Hara chana masala – Green chickpeas curry

Hara chana masala is my all-time favourite. I make it specially when I do not have any other vegetables available in my refrigerator. It is super healthy and delicious.
Prep Time5 minutes
Cook Time30 minutes
Resting time8 hours
Total Time35 minutes
Course: Curry, dinner, lunch
Cuisine: Indian
Keyword: chana sabji, chane ki sabji, green chickpeas curry, hara chana masala
Servings: 4 people
Calories: 235kcal
Author: ila

Ingredients

  • 250 gm chickpeas dried one need to soak in water overnight
  • 1 large onion
  • 1 Teaspoon cumin seeds
  • 1 Teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 Medium size tomato
  • 3-4 Garlic cloves
  • 1 Tablespoon garam masala Spice powder
  • 2-3 Dried red chilies
  • 1 Cup milk
  • 2 tablespoon oil
  • Salt as per taste

Instructions

  • Chopped tomatoes,garlic and onions (not required if you have bigger mixture jar, because finally you need to grid all:))
    step1of1 thumb Hara chana masala – Green chickpeas curry
  • Grid mixture well in your mixer or grinder
    step3of1 thumb Hara chana masala – Green chickpeas curry
  • Add bay leaves, cumin seeds and red chilies
    step4of1 thumb Hara chana masala – Green chickpeas curry
  • Add onion ,garlic and tomatoes paste and cook till mixture leaves oil, then add garam masala powder
    step5of1 thumb Hara chana masala – Green chickpeas curry
  • Add chickpeas ( hara chana)
    step8of1 thumb Hara chana masala – Green chickpeas curry
  • Mix it well, now its time to add secret ingredient Milk, trust me it gives a difference taste then normal curry we make, which is simply amazing.
    step10of1 thumb Hara chana masala – Green chickpeas curry
  • Simmer it for 10-15  minutes
    DSC 0112 au1 1 Hara chana masala – Green chickpeas curry

Nutrition

Calories: 235kcal | Carbohydrates: 26g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 35mg | Potassium: 427mg | Fiber: 7g | Sugar: 8g | Vitamin A: 445IU | Vitamin C: 8mg | Calcium: 128mg | Iron: 3mg

4 Comments

  1. Hi ila, thank you for the recipe. I just tried it and it has come out well. I liked the way you have posted with pictures which makes the readers life easier in understanding the recipe. I have a doubt… In the ingedients I can see coriander and turmeric powder, but could not understand at which stage to add it. What would you suggest? Thanks again 🙂
    Fauzia

    • Dear Fauzia,

      I am really sorry for reverting you late, I normally add masala when curry looks cooked, then again simmer it for 5-7 minutes on law flame. Please let me know if this helps.

  2. StitchinHippie

    So excited to try this! In the third picture it looks like you are sautéing the spices in something…are you using ghee or oil? And how much? Thanks so much for the recipe!

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