Chana Masala

May 11, 2011


Chana Masala is the easiest Indian dish to make. However, the only way to make this work is making sure you have garam masala (which is available in the spice section at Whole Foods). It's unbelievable how this spice mixture takes you from sauteed veg and chickpeas to an Indian staple. I made some garlic naan to go with, but some Jasmine rice on the side is just as delicious.


garlic, minced
tomatoes (or a can of chopped tomatoes)
jalapeno, minced
ground cumin
garam masala
pinch of paprika
chickpeas (2 cans), drained and rinsed
vegetable stock (or a veg buillon cube)
lemon juice

Sautee onion, garlic, tomatoes, and jalapeno. Add spices and chickpeas and sautee. Don't forget the salt and pepper.

Add enough vegetable stock to cover and let it simmer for 20 minutes.

Before serving add chopped coriander and lemon juice. Serve it with naan or rice!

Notes: So, you know I don't do measurements. If you've never worked with garam masala then you don't know how pungent it is. I'd say about a heaped teaspoon per can of chickpeas, and a level spoon of cumin per can. Also, to take down the kick, take out the seeds and membrane in the jalapeno.

Chana Masala is also absolutely fabulous as leftovers, so don't be shy to make too much.