Chana Masala – not to be confused with Chole. This North Indian dish is more saucy and red in colour than Chole which is brown in colour and is simmered for longer. Chana Masala is popular in most Indian restaurants and it’s vegan and gluten free! This chickpea curry is so versatile, it can be eaten with roti, rice or even baked sweet potatoes! It’s easy to make and packed full of nutrients!

Yields4 Servings

 2 tbsp oil
 1 tsp cumin seeds
 ¼ tsp asafoetida
 1 onion, finely chopped
 3 garlic cloves
 1 tbsp ginger, grated
 2 green chillies
 ¼ tsp turmeric powder
 1 tsp chilli powder
 1 tsp garam masala
 400 g chopped tomatoes, tinned
 400 g chick peas, tinned
 salt, to taste

1

Heat oil in pan and add cumin seeds. Once they sizzle, add the asafoetida.

2

Add onions. Meanwhile make a garlic, ginger and chillies paste and blend in the mixer and then add to oil once onions are golden brown.

3

Add all the spices and the tinned tomatoes and let this simmer for a couple of minutes.

4

Add chickpeas and cook until chickpeas are soft. Add salt according to taste and enjoy with roti or rice.

Ingredients

 2 tbsp oil
 1 tsp cumin seeds
 ¼ tsp asafoetida
 1 onion, finely chopped
 3 garlic cloves
 1 tbsp ginger, grated
 2 green chillies
 ¼ tsp turmeric powder
 1 tsp chilli powder
 1 tsp garam masala
 400 g chopped tomatoes, tinned
 400 g chick peas, tinned
 salt, to taste

Directions

1

Heat oil in pan and add cumin seeds. Once they sizzle, add the asafoetida.

2

Add onions. Meanwhile make a garlic, ginger and chillies paste and blend in the mixer and then add to oil once onions are golden brown.

3

Add all the spices and the tinned tomatoes and let this simmer for a couple of minutes.

4

Add chickpeas and cook until chickpeas are soft. Add salt according to taste and enjoy with roti or rice.

Chana Masala
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