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.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
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.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
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.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
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.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
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!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
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.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
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!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Fantastic recipe, easy to follow and prepare, and delicious!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Wow! This is really good. I just made it and it is a winner! I've been looking for a really good Chana Masala recipe for a while... I made it exactly as your recipe outlines except for cutting the red chili to 1/2 tsp. - but next time I'll try adding a bit of chopped tomato and spinach towards the end of the cooking time - cause I like the sauce to be a little bit chunky. Thanks for this one!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
So quick and easy and very, very tasty! Chilli powder in Australia is very different to the sort listed, so I used around 1/2 tsp and ended up with a nice spicy curry. Thanks very much for posting!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I loved this. It whips up easily in your food processor and it's budget-friendly. I substituted about 1 teaspoon of canned diced green chiles (very mild) since that's what I had on hand. So, it was not spicy hot. Delicious. I'll make it again.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
This is delicious - and it tastes just like the chana masala they serve at a local Indian restaurant! I loved the combination of spices. I might try this wit a little bit of yogurt as well, but this recipe is great as is. Thanks Diyan!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
A restaurant quality curry with a minimum of fuss, a real winner! I added a chopped eggplant (aubergine) in with the chickpeas (fantastic) and mixed in some greek yogurt after taking off the stove to tame the heat. Served with chutney, it was fabulous, thanks!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Great recipe! It was really easy and fast. I liked the method of making a paste of the ingredients; the end result was chickpeas in a lovely gravy which I served over rice, with some warmed frozen naan from Trader Joe's on the side :-) I used 2 green chilies and it was quite spicy. My husband wolfed it down, too.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
