Prep 10 mins
Cook 10 mins
I make this recipe all the time! Watch out, it's very spicy! :) And quite healthy, too. Eat the chana masala as a curry over rice or my favourite, straight with paratha. Every now and then I like to add about 1 tsp of plain yogurt on top of the chana masala in the bowl, and then add the cilantro on top of that. I adapted it from: http://www.recipedelights.com/recipes/vegdishes/ChanaMasala.htm
- 1 (15 ounce) can chickpeas
- 1 onion, chopped
- 1 tomatoes, chopped
- 1 green chili pepper, chopped
- 4 -5 garlic cloves, chopped
- 1 inch gingerroot, chopped
- 2 -3 bay leaves
- 1 teaspoon red chili powder
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 3 tablespoons olive oil
- coriander leaves, for garnishing
- Cut onion, tomato and green chili. Grind it in food processor along with ginger and garlic and make paste.
- Heat oil in a pan and fry bay leaves for 30 secs.
- Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
- Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
- Add water enough to make thick gravy. Bring the gravy to boil.
- Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.
- Garnish with chopped green coriander leaves and serve hot.
Excellent recipe, even got the little one to ask for seconds. All I changed was where it called for water I used vegi broth and cooked it down a bit to thicken things up.
I have always loved Chana masala and eat it in Indian restaurants. But after seeing this on your website I tried it at home and cooked it in my clay pot I got as a gift from my sister from mecware.US. And wow, absolutely delicious. The chana was cooked evenly and most importantly, it holds all the nutrients in the food and no fear of metal or chemicals getting into food. Now I can have this anytime I want and I?m loving it. Thank you for this wonderful recipe.
I made this for the first time, and...woweeee! Served atop brown basmati rice, topped with cucumber raita, accompanied by fresh naan bread and a spinach-orange-walnut salad w/honeyed vinaigrette--again, WOW. So perfect that I decided then and there to replicate it all for our turn to host dinner club later this year. And it all started with this chana masala recipe. (Only change: I used an undrained 28-oz can of diced tomatoes, and the liquid meant I didn't need much water at all for a nice thick curry). Thanks, chai&atj!