Chana Masala

Click here for a PDF of this recipe without photos.

As I mentioned in the previous post, the vegetable biryani I made to accompany the chana masala was a hit with the kids.  Unfortunately (for them, but fortunately for the adults) I overshot the mark a little in terms of spice/heat.  I think this turned out great (and still less spicy than it’s frequently served in Indian restaurants), but I’d reduce the cayenne slightly next time I make it for the kids.

  • 2 Tb butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • ½ tsp coriander
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp turmeric
  • 1 cup chopped tomatoes (or canned fire-roasted)
  • ½ cup water
  • 2 cans chickpeas, drained
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1 tsp salt
  • Juice of ½ lemon
  • 1 jalepeno
  • 1 tsp fresh ginger – grated or minced

Melt butter over medium heat in a nonstick skillet.  Add onion and cook until soft (~7 minutes).  Add garlic and cook another minute.  Add coriander, cumin, cayenne, and turmeric.  While stirring, cook another 30 – 60 seconds.  Add tomatoes and cook 5 minutes.  Add chickpeas and water.  Bring to a boil, then reduce to a simmer.  Add paprika, garam masala, salt, and lemon juice.  Simmer for 10 – 12 minutes stirring occasionally.  Add the ginger and jalapeno and cook another 60 seconds.

1 Response to “Chana Masala”

  1. 1 Bobbi Main-Jackson March 30, 2010 at 4:09 AM

    Another yummy sounding dish! When I get back from Miami Beach we’re having chana masala and vegetable biryani for dinner.

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