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Chana Masala

What you need: 

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1-2 medium potatoes, cut into small cubes
1 tablespoon curry powder
1 teaspoon cumin
1/2 cup water, divided
1 (19 ounce) can chickpeas, drained and rinsed
1/2 teaspoon salt
3 tablespoons tomato paste
3/4 cup coconut milk
2 teaspoons garam masala

What you do: 

1. Sauté onion, garlic and ginger in olive oil on medium heat until onions turn golden brown, about 10 minutes. Add potatoes and stir together.
2. Add curry powder, cumin and 1/4 cup of the water and mix together. When water has boiled off, add remaining ingredients except for garam masala and mix well.
3. Cover and cook until potatoes are just done; add more water if needed. Add garam masala right before serving.
Serve over jasmine or basmati rice with papadums or chapattis.
Source of recipe: This recipe is totally in my head, so I am guessing spice amounts. You may have to adjust the quantities to suit your taste. This turns out different every time, but always delicious! The tomato paste is a must. You can add more if you want.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I was wondering is this a dry and pasty dish? I might have overlooked this, but it was delicious. 

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This was so good!! Very simple and tasty. I will definitely make this over and over. My tummy thanks you :)

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This was the very first recipe I made when I discovered this wonderful site.  And it was delish! It makes quite a bit so be prepared to eat it all, share with friends or freeze some which is what I ended up doing.  I also made my own garam masala since I didn't have any.  Don't ever let lack of ingredients stop you. 

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I am making this right now.  The only thing i had added was peas.  It needed a little color and change in texture.  The flavor is dead on!

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Omg this is amazing. I only did a few things different. I added in some lentils, hemp seed, ground flax, corn(need to get that out of my fridge! lol), cayenne and towards the end of the cooking, added another cup of coconut milk. Ugh, this is so good.<3

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I made my first Chana Masala with this recipe and it was delicious!
The only things i changed because of the lack of ingredients was:
I used canned tomatoes with a bit of salt instead of tomato paste,
A bit more ginger than written, and i used sweet potatoes instead because I didn't have any normal potatoes. It was still superb and everyone in my family was really suprised(I'm the only vegetarian).
I'll be making this a lot from now on.

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Just made this and it was beyond delicious. Better than what I get at Indian restaurants.

I didn't have garam masala so I just put in cinnamon, nutmeg, cayenne and black pepper. I also added a whole can of diced tomatoes. It was just beyond delicious! Thank you!

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I'm making it as we speak, and can't wait to try it.  The only suggestion I would make is to hold off on adding the garlic until the last few minutes of sauting the onion.  If you burn garlic, then it will turn bitter.  Otherwise, the recipe is a keeper!

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This will become a regular at our house! ;)b

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I do a lot of cooking for my mother who doesn't like to cook much and is afraid of Vegan cooking.  I tried to give her this recipe and have her go at it, but as soon as I started telling her about it, she got the potatoes and onion and said "Ok, I'll do the chopping" and I found myself cooking again.

I guess it's mostly because I'm a bit of a control freak and have a hard time trusting her the cooking...

This Chana Masala is very tasty and not at all hard to make.  I doubled it because I had a larger can of Chick Peas to use and this kind of recipe keeps well in the fridge.  The only thing I noticed is that it thickens up quite a bit.  I had to add double the water again at the end.

Even though this has no "hot" spices, some people will still find this to be spicy if they aren't used to Indian food.

I'm trying Chaat next.  I miss my local Indian restaurants.  :-(

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