Chana Masala is a fantastic and versatile Indian dish. You can make it just about any way you want but this recipe is pretty awesome. It’s more tomato than others and I felt it had a perfect balance of sauce to chickpea ratio for eating it without rice.
I found this particular recipe on Pintrest but it doesn’t have an actual link…. It’s just a photo with “#SkinnyRecipes” on top. It does say it’s from dailhitt.com but it doesn’t actually link to a recipe.
You can find chana masala recipes EVERYWHERE. It’s a very common dish.
Time: 20 minutes
Effort Level: Minimal
Amount: 4 servings
- 1 Tbl Olive oil
- 1 medium onion – chopped
- 5 cloves garlic – minced
- 1 Tbs ginger – grated or minced
- 1/2 cup coconut milk
- 1 cup crushed tomatoes (Side note: Crushed tomatoes only come in big ass cans.)
- 2 cans cooked chickpeas – drained and rinsed
- 1 jalapeno – chopped (Makes the dish spicy. Use less if you don’t like spicy or none at all)
- 2 cardamon pods – bruised
- 2 tsp garam masala
- 2 tsp curry powder
- 1 tsp chili powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp tumeric powder
- 1 tsp of salt
Rice or Nann for serving (optional)
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and giner. Cook 30 seconds until fragrant.
- Add the onion and jalapeno and saute until onion has softened (5-7 minutes).
- Add the coconut milk, crushed tomatoes, and spices. Mix together and cook for 1 minute.
- Add the chickpeas and bring mixture to boil.
- Reduce the heat, cover, and simmer for 10-15 minutes or until chickpeas are soft.