Chana Masala

Chana Masala

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

You Need:

  • 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)

Do this:

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the garlic and giner. Cook 30 seconds until fragrant.
  3. Add the onion and jalapeno and saute until onion has softened (5-7 minutes).
  4. Add the coconut milk, crushed tomatoes, and spices. Mix together and cook for 1 minute.
  5. Add the chickpeas and bring mixture to boil.
  6. Reduce the heat, cover, and simmer for 10-15 minutes or until chickpeas are soft.
  7. Serve.

 

 

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