Chana Masala
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4 Servings
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- Difficulty Level Intermediate
We are super excited over this recipe! Sutton and I both give it a 5. If you love indian curries like we do, you will LOVE this! I think the spice blend really makes this dish. It is just so flavorful, with a touch of spice (you can add more if you like the heat).
I did have a couple issues for my 1st time making it. One is that I used cardamom pods because that is all I had. We are not a fan of biting down on one of these guys. It is just a lot of cardamom at once and messes up the enjoyable curry flavor. I made it again with ground cardamom and it was a bit much for us. I will cut it back to a 1/4 teaspoon next time.
Another thing is that I accidentally bought only 1 lb of tomatoes, not 3. Oops!! This happens to me from time to time. I wrote it down wrong on the grocery list. So, I had to substitute Pomi Strained Tomatoes for the other 2 lbs of tomatoes that I didn’t have. I made it again doing it the correct way, and we actually preferred the Pomi version. It helped with getting the sauce to the correct consistency.
This recipe also said it serves 8-10. However, that seemed like a side dish portion to us. We ate it for a meal and ended up with 4 portions.
Sutton Rated: 5
Angie Rated: 5
Note: All of the changes I made are shown in the recipe below
Source of original recipe: http://www.theppk.com/2011/08/chana-masala/
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Ingredients
- 1 tablespoon plus 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground fennel
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground cayenne (optional, and more or less to taste)
- 3 tablespoons coconut oil
- 1 large onion, sliced in medium pieces
- 2 jalapenos, deseeded and thinly sliced
- 5 cloves garlic, minced
- 1 heaping tablespoon minced fresh ginger
- 1/4 cup finely chopped fresh cilantro
- 1 lb tomatoes, diced
- 1 750g box of Pomi strained tomatoes
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3 1/2 cups cooked chickpeas (or two cans, rinsed and drained) note: 2 cups dried will give you the right amount
- 1 teaspoon maple syrup
- Juice of one lime, or 1 teaspoon tamarind concentrate
Instructions
- 1. Preheat a large pot over medium heat.
- 2. Meanwhile, mix together the spice blend in a small bowl.
- 3. When the pot is hot, saute the onion in the coconut oil for about 8 minutes, until nicely browned. While it’s sauteeing you can prep the rest of the veggies.
- 4. Add the jalapeno, garlic and ginger, and saute until fragrant, about 30 seconds. Add the cilantro and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).
- 5. Add the tomatoes and Pomo strained tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas and Maple syrup. Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens. It shouldn’t be too thick (like a marinara), but it shouldn’t be watery, either.
- 6. Add lime juice or tamarind concentrate. Taste for seasoning, you might want to add a little of this or that. Let sit for 10 minutes or so off the heat before serving. Serve with basmati rice and garnished with extra cilantro, if you like!
- Servings : 4
- Ready in : 60
- Course : Main Course
- Recipe Type : Curry
- Ingredient : Legumes
Instructions
- 1. Preheat a large pot over medium heat.
- 2. Meanwhile, mix together the spice blend in a small bowl.
- 3. When the pot is hot, saute the onion in the coconut oil for about 8 minutes, until nicely browned. While it’s sauteeing you can prep the rest of the veggies.
- 4. Add the jalapeno, garlic and ginger, and saute until fragrant, about 30 seconds. Add the cilantro and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).
- 5. Add the tomatoes and Pomo strained tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas and Maple syrup. Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens. It shouldn’t be too thick (like a marinara), but it shouldn’t be watery, either.
- 6. Add lime juice or tamarind concentrate. Taste for seasoning, you might want to add a little of this or that. Let sit for 10 minutes or so off the heat before serving. Serve with basmati rice and garnished with extra cilantro, if you like!
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