Best 15 Chana Masala Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Chana Masala: A Flavorful and Versatile Indian Dish**

Chana masala is a classic Indian dish that is both flavorful and versatile. It is made with chickpeas, a variety of spices, and a creamy tomato sauce. This dish can be served with rice, naan, or roti, and it can also be used as a filling for samosas or wraps. Chana masala is a good source of protein and fiber, and it is also relatively easy to make. This article provides three different recipes for chana masala: a traditional recipe, a slow-cooker recipe, and a vegan recipe. Each recipe includes step-by-step instructions and a list of ingredients. With its delicious flavor and versatility, chana masala is a dish that everyone should try.

Here are our top 15 tried and tested recipes!

EASY CHANA MASALA



Easy Chana Masala image

I love this quick and healthy Indian-inspired dish so much I always make sure to have the ingredients stocked in my pantry. It makes weeknight dinners feel a little more special. -Janeen Judah, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon canola oil
1/2 cup finely chopped onion
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped, optional
1/2 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 can (15 ounces) diced tomatoes, undrained
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
3 cups hot cooked brown rice
1/4 cup plain yogurt
Minced fresh cilantro

Steps:

  • In a large skillet, heat oil over medium heat. Add onion, ginger, garlic and, if desired, jalapeno; cook and stir until onion is softened and lightly browned, 4-5 minutes. Add salt and spices; cook and stir 1 minute., Stir in tomatoes and garbanzo beans; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes, stirring occasionally. Serve with rice. Top with yogurt and cilantro. , Freeze option: Freeze cooled garbanzo bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 359 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 616mg sodium, Carbohydrate 64g carbohydrate (8g sugars, Fiber 9g fiber), Protein 10g protein.

DELICIOUS CHANA MASALA



Delicious Chana Masala image

A delicious dish of chickpeas, onions, and tomatoes! You will love this stuff! I suggest eating this with fresh fried naan.

Provided by norm vandyke

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 17

1 tablespoon olive oil
1 large onion, chopped
2 cloves minced garlic
2 teaspoons grated fresh ginger
1 green chile pepper, chopped
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground turmeric
½ teaspoon ground cayenne pepper
4 cups chopped tomatoes
4 cups cooked chickpeas (garbanzo beans)
½ cup tomato sauce
½ cup plain yogurt
1 lemon, juiced
½ teaspoon salt

Steps:

  • Heat oil in a large saucepan over medium heat. Saute onion, garlic, ginger, and green chile pepper in hot oil until onions are translucent, about 10 minutes.
  • Season onion mixture with cumin, paprika, coriander, garam masala, turmeric, and cayenne pepper; stir. Cook onion with spices until fragrant, 1 to 2 minutes. Add tomatoes, chickpeas, and tomato sauce; stir and simmer until the tomatoes soften, about 5 minutes.
  • Stir yogurt into the mixture until the color of the mixture is even; simmer until again hot, about 5 minutes more. Remove pan from heat; stir lemon juice and salt into the mixture.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 72.7 g, Cholesterol 1.8 mg, Fat 7.8 g, Fiber 15.2 g, Protein 16.8 g, SaturatedFat 1.2 g, Sodium 1206.5 mg, Sugar 10.5 g

SLOW COOKER CHANA MASALA



Slow Cooker Chana Masala image

Chana Masala or Amritsari Chole is one of the most popular dishes in India. It is a heavy breakfast which is generally accompanied with lassi. Chana Masala or popularly known as Choley is served with Bhature [Indian fried bread] onions, pickle and green chutney. Bhatura chole is a breakfast invented in Delhi post partition and nowadays, it is popular breakfast around north-west India and other parts of the Country. A friend of mine introduced me to Slow Cookers but I was not sure if I can cook any Indian food. Since the concept of slow cooking is very popular in India and my grandmother would always use this method I went ahead and tied. I must say, anyone trying to cook Indian food should try slow cooker as the results are simply amazing. It enhances the flavor of food ten folds. Here is a very easy recipe.

Provided by quickbitechef

Categories     Beans

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 17

ingredients for boiling chickpeas
2 (15 ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed
1 bay leaf
2 inches cinnamon sticks
3 -4 cloves
3 black tea bags (no flavor)
ingredients for gravy
1 onion, finely chopped
4 garlic cloves, finely chopped
1 inch ginger, grated
1 cup tomato puree or 1 cup chopped tomato
2 teaspoons chana garam masala powder
1 teaspoon red chili powder, adjust this based on your taste
2 teaspoons coriander powder
1 teaspoon cumin seed
4 -5 tablespoons oil
salt, to taste

Steps:

  • Switch on your slow cooker at low for 8 hours.
  • In a pan boil 4-5 cups of water with tea bags, add chickpeas once the water is boiling along with bay leaf, cinnamon and cloves. Lower the heat and let the pan simmer for 10 minutes. Discard the tea bags.
  • In another pan, heat the oil and add cumin seeds. Once seeds crack, add onion and fry until light brown. Add garlic and ginger, fry for another 1-2 minutes. Add chana masala powder, chili powder, coriander powder and 1/4 cup water. Lower the heat to simmer and let the spices cook until oil seperates. Add tomato puree/chopped tomatoes at this stage and fry for another 4-5 minutes.
  • Transfer the above spice mix and chickpeas [along with water used for boiling] to your slow cooker. Add salt and give it a stir. Ensure your slow cooker has enough water to cook for 8 hours else the curry will burn and stick.
  • Garnish with chopped coriander leave, lemon wedges and some sliced onion. Serve hot with steamed rice.
  • I usually set it up at night and it's absolutely awesome waking up to wonderful aroma of the curry, lunch ready to be packed for office.
  • Don't have canned chickpeas? You can also cook this with dried chickpeas. Soak 2 cups of dried chickpeas for 7-8 hours in enough water. Pressure cook the chickpeas separately for 8-10 whistles or until soft and proceed with the recipe.

SLOW COOKER VEGAN CHANA MASALA



Slow Cooker Vegan Chana Masala image

The classic Indian chickpea curry, Crock Pot style! So simple yet so delicious, this easy vegan dinner is on constant rotation in our kitchen.

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 13

2 tablespoons olive oil
1 medium yellow onion (diced)
3 medium cloves garlic (minced)
1 tablespoon fresh minced ginger (can substitute 1/2 teaspoon ground ginger)
3 cardamom pods (seeds removed and crushed (throw away the husks) (can substitute 1/4 teaspoon ground cardamom))
2 teaspoons ground cumin
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/8 teaspoon cayenne powder
3/4 teaspoon kosher salt + more to taste (if desired)
1 28-ounce can whole peeled tomatoes with juice
2 15-ounce cans chickpeas, drained
Toppings: Lemon wedges to squeeze over the top (cilantro, and/or plain yogurt (if not vegan))

Steps:

  • Place a large saute pan over medium heat. When hot, add the olive oil. Add the onions and cook, stirring occasionally, until translucent and golden, 7-8 minutes. Add the garlic and saute, stirring frequently, for one more minute. Add ginger, cardamom, cumin, garam masala, coriander, cayenne powder, and 3/4 teaspoon salt. Stir constantly for about 30 seconds to toast spices a bit. Pour in the tomatoes and stir, breaking up the tomatoes with a spoon and scraping the bottom of the pan to release any onion and spices stuck to the bottom.
  • Pour tomato and onion mixture into the slow cooker. Add chickpeas and stir gently to combine. Cook on low for 8 hours, or high for 3-4 hours. Taste and add additional salt if desired.
  • Scoop into bowls. Serve with a squeeze of lemon juice and plenty of cilantro leaves, and/or plain yogurt if you prefer.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)



Chana Masala (Savory Indian Chick Peas) image

Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!

Provided by latinmama

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 2

Number Of Ingredients 15

1 onion, chopped
1 tomato, chopped
1 (1 inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped, or more to taste
1 green chile pepper, seeded and chopped
3 tablespoons olive oil
2 bay leaves, or more to taste
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon turmeric powder
1 pinch salt to taste
water as needed
1 (15 ounce) can chickpeas
1 teaspoon fresh cilantro leaves, for garnish, or more to taste

Steps:

  • Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
  • Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
  • Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g

INSTANT POT® CHANA MASALA



Instant Pot® Chana Masala image

Savory vegan chickpea stew with Indian flavors. Cooking the rice inside in a "pot-in-pot" method gives you a complete meal without dirtying up the kitchen.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h5m

Yield 5

Number Of Ingredients 22

1 cup brown basmati rice
2 teaspoons cumin seeds
1 teaspoon amchur (dried mango powder)
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon ground turmeric
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 cup dried chickpeas
2 cups water
1 tablespoon olive oil
1 onion, diced
1 carrot, diced
1 bay leaf
1 clove garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 green Thai chile, minced
3 Roma tomatoes, diced
2 tablespoons tomato paste
1 ¼ cups water
½ cup cilantro, chopped

Steps:

  • Rinse rice in plenty of cold water. Put into a small, oven-safe dish that will fit inside a multi-functional pressure cooker (such as Instant Pot®). Cover with water and set aside.
  • Combine cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl for the spice mix. Set aside.
  • Pour chickpeas into the cooker and cover with 2 cups cold water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Manually release any remaining pressure, about 5 minutes. Unlock and remove the lid. Remove the chickpeas, reserving cooking liquid.
  • Place oil in the pot and select Saute function. Add onion, carrot, and bay leaf; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in spice mix, garlic, ginger, Thai chile, and 1/4 cup of the reserved chickpea liquid; saute until fragrant, about 1 minute. Cancel Saute function.
  • Mix in chickpeas and remaining liquid, tomatoes, and tomato paste. Place a trivet inside.
  • Drain rice and return to the dish. Cover with 1 1/4 cups fresh water. Place the dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Carefully lift out the rice; fluff with a fork. Remove the trivet and bay leaf. Use an immersion blender to blend just a small amount of chickpeas to create a creamy texture, 2 to 3 pulses on high speed.
  • Evenly distribute rice and chana masala among 5 plates. Top with chopped cilantro.

Nutrition Facts : Calories 228 calories, Carbohydrate 41.8 g, Fat 5.4 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.6 g, Sodium 28.9 mg, Sugar 5.5 g

15 MINUTE VEGETARIAN INDIAN CHICKPEA STEW (CHANA MASALA)



15 MINUTE VEGETARIAN INDIAN CHICKPEA STEW (CHANA MASALA) image

Categories     Soup/Stew     Bean     Vegetarian     Quick & Easy     Boil

Yield 4 people

Number Of Ingredients 13

Servings: 3-4 people
Ingredients
Part I (5 minutes)
1 chopped white/yellow onion
1 Teaspoon turmeric
1/2 can diced tomatoes
Part II (5 minutes)
2 cans chickpeas (if they are very firm, microwave them first in a bowl to soften them up)
Part III (5 minutes)
2 Tablespoons Garam Masala
1 Tablespoons Cumin Powder (Roasted Cumin Powder preferred, but any is OK).
2 Tablespoons finely chopped fresh ginger
1/2 cup coarsley chopped fresh cilantro (optional)

Steps:

  • Part I (5minutes) 1. Set stove to high, and add in a small amount of olive oil, margarine or butter to a deep frying pan or pot. 2. Once oil is very hot, add in onions and stir. 3. Add turmeric and stir -- cook until onions are slightly caramelized. (Be careful as turmeric will stain your clothes and appliances.) 4. Add in tomato and bring to boil. Part II (5 minutes) 5. Add in chickpeas, stir and bring to boil (5 minutes). Then reduce to a low-medium heat. Part III (5minutes) I do this part while the chickpeas are cooking to save time. 6. Chop, then add in all of the ingredients listed in Part III above, stir and serve. It is important NOT to let either garam masala or ginger boil for a long time, or else it adds a bitter flavour -- hence these two ingredients are added last. If you prefer softer or more flavourful chickpeas, then simmer on a low heat for 1-2 hours or store in the fridge overnight. This dish stores well in the fridge and freezes well -- it always tastes even better the next day once the spices have soaked in. Serve with hot, steamed rice (Basmati or any long grain rice) or with Pita bread. If serving with rice, I get the rice cooking before I start this recipe, so that it cooks while I prep and cook the beans -- like I said, no more than 15 minutes, from start to finish, including all chopping.

SLOW COOKER CHANA MASALA WITH SPAGHETTI SQUASH



Slow Cooker Chana Masala with Spaghetti Squash image

Chickpeas simmered with tomatoes and Indian spices, scooped over tender spaghetti squash for a complete meal. The best part? All of it - even the squash - all cooks together in the Crock Pot! So easy.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 8h30m

Number Of Ingredients 18

2 tablespoons olive oil
1 medium yellow onion, diced
3 medium cloves garlic, minced
1 tablespoon fresh minced ginger ((can substitute 1/2 teaspoon ground ginger))
3 pods cardamom, seeds removed and crushed ((throw away the husks) (can substitute 1/4 teaspoon ground cardamom))
2 teaspoons ground cumin
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/8 teaspoon cayenne powder
3/4 teaspoon kosher salt ( + more to taste if desired)
1 (28-ounce) can diced tomatoes with juice
2 (15-ounce) cans chickpeas, drained
1 medium spaghetti squash ((about 3 pounds), halved, with seeds scooped and discarded)
Lemon wedges to squeeze over the top
Cilantro
Plain yogurt, vegan yogurt, or vegan sour cream
5 quart or larger slow cooker
1 sheet of parchment paper ((optional))

Steps:

  • Set a large skillet over medium heat. When hot, add the oil. Add the onions and cook, stirring occasionally, until tender, about 5 minutes.
  • Stir in the garlic, ginger, cardamom, cumin, coriander, garam masala, cayenne powder, and salt. Cook, stirring, for one more minute.
  • Reduce the heat to low and add the tomatoes. Cook, stirring, until all of the spices have lifted from the bottom of the pan. Pour into the slow cooker.
  • Add the chickpeas. Stir to combine.
  • Lay the parchment paper over the top of the chana masala mixture, taking care to make sure the paper stays inside the slow cooker. You can skip this step. I like it because it helps keep the two separated a bit. Lay the spaghetti squash on top of the parchment paper (or chana masala), cut side down.
  • Cook on low for about 8 hours, until the squash is fork-tender.
  • Remove squash from slow cooker and let cool enough to handle. Scrape squash onto plates and pile with chana masala. Top with cilantro and a squeeze of lemon. If you eat dairy, you can also add a bit of plain yogurt if you like.

Nutrition Facts : ServingSize 2 cups, Calories 353 kcal, Sugar 15 g, Sodium 635 mg, Fat 12 g, SaturatedFat 2 g, Carbohydrate 55 g, Fiber 14 g, Protein 13 g

SHORTCUT CHANA MASALA



Shortcut Chana Masala image

I've yet to have a better chickpea dish than chana masala or chickpea curry. There are many versions of this dish. My favorite is when the chickpeas are smothered with a delicious thick, piquant and spiced gravy. Many recipes start with dried chickpeas that are infused with black tea and cardamom. This is an easy take that starts with canned chickpeas, so you can make it even on a weekday. I like it even more the next day, and it also freezes really well.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 15

Two 15-ounce cans chickpeas, rinsed well and drained
2 bay leaves
1 black tea bag (or 2 teaspoons black tea in a muslin bag)
1 black cardamom pod, optional
Kosher salt
4 tablespoons ghee or oil (I like to use a combination of both)
2 medium onions, chopped (about 1 3/4 cups)
2 inches ginger, peeled and grated or mashed
2 medium cloves garlic, grated or minced to a paste
1 to 4 Thai green chiles or serrano peppers, chopped (see Cook's Note)
2 tablespoons chana masala spice blend (see Cook's Note)
1 cup canned crushed tomatoes (see Cook's Note)
1/2 teaspoon chaat masala spice blend, optional, for extra tang (see Cook's Note)
Chopped fresh cilantro, for garnish
1 lime, cut into wedges

Steps:

  • Combine the chickpeas with the bay leaves, black tea bag, black cardamom, if using, 1 teaspoon salt and 2 cups of water in a large Dutch oven. Bring to a simmer over medium-high heat, then reduce to low and simmer until the chickpeas are soft and infused with the spices and tea, about 10 minutes. Discard the tea bag, bay leaves and cardamom pod. Drain the chickpeas and put them back in the pot they were cooking in.
  • Meanwhile, heat the ghee and/or oil in a large skillet or saucepan over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, 10 to 12 minutes.
  • Add the ginger, garlic and green chiles and cook until the raw smell goes away, about 3 minutes. Add the chana masala along with 2 tablespoons of water and sauté until the raw smell dissipates, about 5 minutes. Add the tomatoes, 1/2 teaspoon salt and the chaat masala, if using, and cook until well cooked and pasty, about 8 minutes.
  • Add the spice mixture to the chickpeas with 1 cup of water, mix well and bring to a simmer over medium heat; simmer until the curry thickens, coats and infuses with the chickpeas, about 5 minutes. Adjust the salt to taste. Garnish with fresh cilantro and serve with lime wedges.

INDIAN CHANA MASALA



Indian Chana Masala image

I make this recipe all the time! Watch out, it's very spicy! :) And quite healthy, too. Eat the chana masala as a curry over rice or my favourite, straight with paratha. Every now and then I like to add about 1 tsp of plain yogurt on top of the chana masala in the bowl, and then add the cilantro on top of that. I adapted it from: http://www.recipedelights.com/recipes/vegdishes/ChanaMasala.htm

Provided by chaiandallthatjazz

Categories     Curries

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (15 ounce) can chickpeas
1 onion, chopped
1 tomatoes, chopped
1 green chili pepper, chopped
4 -5 garlic cloves, chopped
1 inch gingerroot, chopped
2 -3 bay leaves
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
3 tablespoons olive oil
coriander leaves, for garnishing

Steps:

  • Cut onion, tomato and green chili. Grind it in food processor along with ginger and garlic and make paste.
  • Heat oil in a pan and fry bay leaves for 30 secs.
  • Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
  • Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
  • Add water enough to make thick gravy. Bring the gravy to boil.
  • Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.
  • Garnish with chopped green coriander leaves and serve hot.

CHANA MASALA



Chana Masala image

This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.

Provided by Nava Atlas

Categories     Onion     Tomato     Sauté     Vegetarian     Dinner     Spice     Chickpea     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 Servings

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion, chopped
2 to 3 garlic cloves, minced
Two 15- to 16-ounce cans chickpeas, drained and rinsed
1 to 2 teaspoons garam masala or good-quality curry powder
1/2 teaspoon turmeric
2 teaspoons grated fresh or jarred ginger
2 large tomatoes, diced
1 tablespoon lemon juice
1/4 cup minced fresh cilantro, or to taste
Salt to taste
Hot cooked grain (rice, quinoa, or couscous), optional

Steps:

  • 1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
  • 2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.
  • 3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

EASY CURRIED CHICKPEAS (CHANA MASALA) VEGETARIAN/VEGAN



Easy Curried Chickpeas (Chana Masala) Vegetarian/Vegan image

Make and share this Easy Curried Chickpeas (Chana Masala) Vegetarian/Vegan recipe from Food.com.

Provided by Isuale

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup chickpeas (canned or precooked)
1 1/2 tablespoons vegetable oil
2 small onions, minced
2 teaspoons fresh ginger, grated
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon salt
1 cup chopped tomato
1 red chili pepper, chopped
2 tablespoons mint, chopped
1/4 cup lemon juice
2 cups basmati rice, cooked

Steps:

  • Heat the oil in a sauce pan.
  • Saute the onions, garlic, and ginger in the hot oil until the onions are golden brown.
  • Stir in the remaining ingredients.
  • Cook over low heat for ten minutes.
  • Add one cup of water and mix well.
  • Cook until the tomatoes and chile are very soft.
  • Then pour over rice and serve.

Nutrition Facts : Calories 492.9, Fat 8.7, SaturatedFat 1.3, Sodium 772.8, Carbohydrate 93.2, Fiber 7.4, Sugar 4.5, Protein 11.4

CHANA MASALA



Chana Masala image

This version of chana masala uses spinach instead of tomatoes, like my favorite Indian restaurant makes. It is so easy to throw together, and pretty healthy to boot! A perfect meal on a cold winter night when served with naan and basmati rice.

Provided by Sarah

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 (15 ounce) can chickpeas (garbanzo beans), undrained
2 tablespoons lemon juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon curry powder
½ cup fresh spinach, or to taste

Steps:

  • Heat olive oil in a large saucepan over medium heat; saute onion until softened, about 5 minutes. Add garlic and saute until fragrant, about 1 minute.
  • Stir chickpeas with liquid from can, lemon juice, coriander, cumin, garam masala, and curry powder into onion mixture; bring to a boil. Reduce heat and simmer, stirring often, until liquid is mostly evaporated and sauce is thickened, 15 to 20 minutes.
  • Stir spinach into sauce and simmer until wilted, about 5 more minutes.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 19.9 g, Fat 4.6 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.6 g, Sodium 215.8 mg, Sugar 1 g

SLOW-COOKER CHANA MASALA RECIPE - (4.2/5)



Slow-Cooker Chana Masala Recipe - (4.2/5) image

Provided by á-25087

Number Of Ingredients 13

4 cups water
1 large onion, diced
1 (28-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1/3 cup fresh cilantro leaves, chopped
2 teaspoons garam masala
2 teaspoons garlic powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper or more if you like more of a kick
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon sea salt
2 cans chickpeas, drained

Steps:

  • Combine everything except the chickpeas in a slow-cooker and turn on low for 6 to 8 hours. Add chickpeas, and cook 2 more hours until they're tender and have incorporated the Indian flavors. Serve over Basmati rice.

VEGETARIAN INDIAN ALOO CHANA MASALA



Vegetarian Indian Aloo Chana Masala image

I created this vegetarian Indian dish a couple weeks ago, and my 13-year-old son and husband are addicted to it. It has already become a regular staple in our home. It is perfectly spicy with an amazing aroma and a touch of sweetness from the sweet potatoes. Serve over Indian basmati rice and enjoy the exotic flavors. We use unsalted pumpkin seeds or unsalted cashews for a delicious crunchy garnish.

Provided by Extropian

Categories     World Cuisine Recipes     Asian     Indian

Time 10h5m

Yield 10

Number Of Ingredients 17

1 ½ cups dry garbanzo beans
6 cups water
3 cups vegetable broth
1 large sweet potato, peeled and cubed
3 small russet potatoes, peeled and cubed
1 (14.5 ounce) can stewed tomatoes
1 tablespoon maharaja curry powder
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons ghee (clarified butter)
1 yellow onion, diced
1 red bell pepper, coarsely chopped
1 tablespoon minced garlic, or to taste
1 teaspoon minced ginger
1 (14 ounce) can full-fat coconut milk, well shaken

Steps:

  • Soak garbanzo beans in water for 8 hours to overnight. Drain and rinse beans and transfer to a pot. Add vegetable broth and bring to a boil, about 5 minutes. Reduce heat and simmer for 1 hour. Drain and set beans aside.
  • Place sweet potatoes and russet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Drain and set aside.
  • Meanwhile, add tomatoes to a blender and process until pureed.
  • Combine curry powder, cumin, garam masala, salt, and cayenne pepper in a small bowl, mixing well and adjusting spices as needed.
  • Melt ghee in a large nonstick pan over medium-high heat. Add onion and cook until very browned with minimal stirring, about 10 minutes. Add bell pepper, garlic, and ginger and cook while stirring for 2 minutes more. Add spice mixture and cook, string constantly, until very fragrant, 2 more minutes.
  • Add drained garbanzo beans, cooked sweet and russet potatoes, pureed tomatoes, and coconut milk to the onion mixture in the pan. Stir well and bring to a simmer, about 5 minutes. Cook until heated through, about 10 more minutes.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 44.2 g, Cholesterol 6.6 mg, Fat 13.3 g, Fiber 9.7 g, Protein 9.5 g, SaturatedFat 9.3 g, Sodium 740.6 mg, Sugar 8.8 g

Tips:

  • For a richer flavor, use homemade garam masala instead of store-bought.
  • If you don't have garam masala, you can substitute a mixture of cumin, coriander, and turmeric.
  • Use a good quality tomato sauce. This will make a big difference in the taste of the dish.
  • If you don't have time to make your own tomato sauce, you can use a good quality canned tomato sauce.
  • Add a little bit of sugar to the sauce to balance out the acidity of the tomatoes.
  • Use a variety of beans in your chana masala. This will add flavor and texture to the dish.
  • Serve chana masala with rice, naan, or roti.
  • Garnish with fresh cilantro or mint.

Conclusion:

Chana masala is a delicious and versatile dish that can be enjoyed with a variety of sides. It is a good source of protein, fiber, and vitamins. Chana masala is also a relatively easy dish to make, making it a great option for busy weeknight meals. With a few simple tips, you can make a delicious and authentic chana masala that your family and friends will love.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #soups-stews     #beans     #asian     #pakistani     #vegan     #vegetarian     #dietary     #spicy     #comfort-food     #inexpensive     #chick-peas-garbanzos     #taste-mood     #savory

Related Topics