Chana Masala

30 minute, 1-pot chana masala with green chili, cilantro, and garam masala.

Ingredients Directions

  • 3 tbsp grape seed oil (or sub coconut oil)
  • 1 medium white or yellow onion, finely diced
  • 1 tbsp ground cumin
  • 3/4 tsp sea salt divided
  • 6 cloves garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1/2 cup fresh cilantro, chopped
  • 2-3 fresh green chilies, sliced with seeds
  • 1 tbsp ground coriander
  • 1 tsp chili powder
  • 1 tsp ground turmeric
  • 1 28-ounce can pureed or finely diced tomatoes
  • 2 15-ounce cans chickpeas, slightly drained
  • 1 tsp garam masala
  • 2-3 tsp coconut sugar
  • 2 tbsp lemon juice

  1. Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt
  2. Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Then, add to the pan with the onions.
  3. Add add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
  4. Add pureed tomatoes and chickpeas and remaining salt. If the mixture looks a little too thick, add up to 1 cup (240 ml) water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
  5. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
  6. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed.
  7. Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish.

Notes

Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.

Original Recipe

, , ,

recipes/chana_masala.txt · Last modified: 2021/06/19 14:32 (external edit)

Page Tools