Read on for this Easy Chana Masala Recipe…
Easy Chana Masala Recipe
I took my first stab at making Indian food just a few days ago. I was late to the Indian-food-love overall. I had my first taste around the age of 27. Why I waited so long, I’ll never know. But I do know now that I indeed love Indian food.
After my love-at-first-taste experience with Indian food, I enjoyed eating it frequently. However, I dared not try making it on my own. Indian food seemed to me to be this exotic and impossible-to-reproduce food masterpiece. I thought it was best ordered at an authentic restaurant. But at the coaxing of one of my Indian friends, I finally gave her recipe a try. It was for one of my favorites – Chana Masala!
Indeed, it was delicious and wonderful. But, the best part was that it was incredibly simple to make. Or is the best part how insanely affordable this vegetarian dish is? Either way…Hazzah! 🙂 And did I mention how much my meat-eating husband loves this? Yes, a vegetarian…no vegan…recipe that even carnivores will love.
I adapted my friend Yamini’s recipe to share it with you guys!Print
Talk about a 30 minute meal you’ll want to make ASAP. This easy recipe comes together in a cinch and uses few ingredients (but ok, lots of spices). It’s also easy on the wallet. This recipe boasts an amazing and unique flavor. Chana Masala makes for a great vegetarian main course or side dish. Serve with rice and/or homemade naan. Yes, homemade is simple and really completes the meal). See Notes below for another naan option.
Adapted from my friend Yamini’s recipe
*Vegetarian* *Vegan* (Possibly Gluten Free?)
- 2 tablespoons extra virgin olive oil (or canola oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ground coriander
- 2 teaspoon ground cumin
- 1/4 – 1/2 teaspoon cayenne pepper (depending on how spicy you like your eats)
- 1/2 teaspoon ground turmeric
- 2 medium tomatoes, seeded and chopped, about 1/2 cup (or sub canned)
- 1 – 1 1/2 cup water
- 2 15-ounce cans chick peas, rinsed and drained
- 1 teaspoon garam masala (should be available in most grocery stores)
- 1 teaspoon salt
- black pepper, if needed
- Pre-heat a medium sauce pan to medium heat. Add oil to pan. Add onion and cook until onion is translucent and just browning, about 5-6 minutes. Add garlic and cook for one minute, or until garlic is fragrant.
- Stir in coriander, cumin, cayenne, turmeric, and salt.
- Stir in water and tomatoes and cook until tomatoes are soft, stirring occasionally, about 5-6 minutes.
- Using an immersion blender (or stand blender), blend tomato mixture until blended well. Add extra water, if needed.
- Add chick peas to tomato mixture and stir to combine. Bring mixture to a boil and then reduce heat to simmer. Stir in garam masala and additional salt or pepper, to taste, if needed. Simmer chick peas and sauce for 10 minutes.
- Serve chana masala with rice and/or naan.
Serves: 4. But even if you’re only feeding less, make the whole batch. This makes for wonderful leftovers that re-heat great the next day.
If you have the time, homemade naan can’t be beaten. But, if you need a hand, Trader Joe’s has great frozen naan. It’s available in two flavors: tandoori and garlic. And, it heats up in only 1 1/2 minutes in the oven. Not too shabby, TJs!
Remember to check out this post for a link to a simple homemade naan recipe and video! It would go perfectly with this Easy Chana Masala Recipe. You can also buy naan at the store. I get mine from the frozen section at Trader Joe’s. I also recommend picking some up from your fave local Indian restaurant or trying the recipe out yourself. Don’t be a scaredy cat like me. Don’t fear the Indian cooking, embrace it! If I can do it, so can you! 😉
How old were you when you tried your first Indian food?