Chana Masala Recipe

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Chana Masala Recipe: This is a simple, filling dish for chana masala, seasoned with chana masala powder and cooked with tomato and onion gravy. Serve this tasty vegan recipe over warm naan or rice for a fantastic meal.

Ingredients

2 (15 oz) cans chickpeas, no salt added,, drained and rinsed
1 tablespoon olive oil

1 teaspoon cumin seeds
1 inch ginger,, minced

4 cloves garlic,, minced
2 medium onions,, finely diced or crushed

2 medium tomatoes,, finely diced or crushed
1 tablespoon tomato paste

2 teaspoons chana masala or garam masala
1 teaspoon turmeric powder

2 teaspoons jaggery,, Optional
½ teaspoon salt + more to taste

¼ cup dried fenugreek leaves
Optional garnishes: jalapeños, onions, or cilantro

Instructions

In a medium pan, heat the oil. After the cumin seeds pop and become aromatic, gently press them.

Add the ginger and garlic. After that, add the onions and sauté for about 4–5 minutes, or until they start to brown.

Tomato paste and tomatoes should be added. Simmer for about 5 minutes, or until the water begins to soak and the mixture takes on the consistency of gravy.

Stir in the salt, turmeric, jaggery (if using), and chana masala powder (or garam masala). Mix thoroughly.

Stir in the drained chickpeas and fenugreek leaves, cover and boil for approximately 5 minutes, stirring from time to time.

I suggest simmering it for an extra five minutes after adding ¼ to 1/2 cup of water if you like a thicker liquid.

Take off the heat Serve with freshly made naan or heated basmati rice.

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One Pot Hamburger Helper Lasagna

Notes

I made this as a non-spicy version for the different levels of spice my family eats. If you prefer yours to be spicier, add one jalapeño and sauté with the onions.

Nutrition

Calories: 293 kcal | Carbohydrates: 43g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated

Fat: 2g | Monounsaturated Fat: 4g | Sodium: 958mg | Potassium: 561mg | Fiber: 12g | Sugar: 6g | Vitamin A: 361IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 4mg

FAQs AND QUESTIONS

WHY DO YOU TEMPER SPICES?

For the flavor, you are free to use powder. But tempering is the key to releasing the medicinal potential of the spices. Spices and seeds are often subdued in South Asian foods. Depending on the dish, tempering can be done either at the start or the end.

The reason for tempering is that the natural oils and therapeutic qualities of the spices are released when these substances are introduced to hot oil. It offers you the key characteristics of the spices and enhances the flavor of the food!