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!
I liked this. I didn't add the water after reading the reviews. My non-paste like paste also did not turn brown. But it was still good.
I've made this recipe twice now, and its always turned out fantastic. I never have added the water however, and I usually have enough liquid in the pot to go with out it. I serve it with non-fat greek yogurt on top with a bit of fresh cilantro.
Fantastic recipe. I love it. I cut down a bit of the heat, and reduced the chili powder to 1/2 tsp, but other than that, it's perfect. We like to serve it with chopped red onion on top too.
I've made this twice and love it! I was looking to recreate the chana masala I had at a restaurant, and this was very close. My tomato and onion "paste" is never a paste. It's liquidy, so I just don't add water later on. I like to serve this over basmatic rice. Greek yogurt on the side is a yummy mix in. Thanks for a great recipe!
I have made this recipe several times, and it is quite good (not great). For me, the mixture never goes brown (stays pink) and the oil never separates (i;ve tried waiting a looong time). I'm not sure what i am doing wrong.
Yum! This was my first foray into Indian cooking and it turned out really well. I ground the paste in my blender on the lowest setting, which seemed to work fine. I cut the red chili powder out because I like things between mild and medium, but next time I would put in 1/4 or 1/2 tsp. Thanks for a great recipe!
Fantastic recipe, easy to follow and prepare, and delicious!