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Anonymous
Member since December 1969
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4.629215

Chana Masala

What you need: 

2 tablespoons vegetable oil
1 medium onion, chopped
1 large clove garlic, minced
1 tablespoon curry
1 tablespoon tomato paste (I used ketchup, how embarrassing)
1 (15 ounce) can chickpeas, drained, reserving 3 tablespoons liquid
1/2 tablespoon lemon juice
1/2 teaspoon salt
fresh black pepper, to taste
crushed red pepper, to taste, optional
1 tablespoon vegan margarine

What you do: 

1. Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes.
2. Add chickpeas, reserved liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally.
3. Add red pepper, to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until chickpeas are softened and dish is hot. Serve over rice.
Source of recipe: I don't know how authentic this is, but I whipped it up last night. It tasted great to me.

Preparation Time: 
10 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
2 to 4
Recipe Category: 

SO HOW'D IT GO?

This was soooo good!  I have never made any Indian food before, I was always too intimidated.  This was so easy and delicious, I'm not scared anymore!  :)  I added some coconut milk like some suggested, and that made it nice and creamy.  Yum!  Thanks!

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I like this recipe, it's super easy and fast to whip up, and tastes good.  But for the record, it hardly tastes anything like chana masala (or chole, as it is popularly called).  I've been taught how to make chole by my Hindi teacher, my Hindi T.A., and my Indian boss.

If you are going for authentic (which the author of the recipe does not claim to do), don't try this.  If you just want something quick and delicious, this is great.  Maybe it could be called fusion food, or something fun like that. 

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really good!  I went with the coconut milk option as well, added garlic powder and coriander, included the lemon juice.  I also served this with another recipe from this site, pakistani dahl, and quinoa.  Super good, we felt like we were at a restaurant!  :)

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I made this again, but I didn't want it super spicy so I used lots of ketchup, used Thai seasoning instead of just red pepper flakes, added more lemon, and grated up 1 1/2 carrots really finely.

It was sooo good.

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So good.  I used Ketchup and Coconut milk with cinnamon, cumin, pepper, and curry.  Soooo good!  Oh and I used 2 cans of chickpeas. :)

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Yummy.  I added some chopped mushrooms that I needed to use up and some spinach.  I didn't have any coconut milk but I would really like to try it with that next time. 

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Very good. I added 1/4 cup coconut milk and a little more tomato past and curry powder. I also left out the butter.

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I made this again the other night, but I added chopped celery and mushrooms and served it over rice in a lattuce wrap.
Yummers!

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this recipe tasted great and was easy to cook. I love Indian food  ;D

I second that.  :)

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Anonymous

OMG, this recipe is incredible! It was so easy to make and soooooo good. I served mine over basmati rice; I had no choice in the matter really, my friend from Pakistan insisted that the only way for me to serve this was over basmati rice. He was right, it was excellent. I also used Shan meat & vegetable curry mix instead of just curry...another of his insistences :) Anyway, this recipe made me a "rock star" last night with my wife and guests. It is definitely on my "often to be repeated" list. Thanks for such a marvelous recipe.  :)

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