Authentic Chana Masala

Heartwarming Indian Spices

Heartwarming Indian Spices

Authentic Chana Masala

Total Time: 30-40mins

Difficulty: Easy Breezy

Serves: 3-4 People

Serve With: Rice, Naan, Roti, or Quinoa

This is a bowl full of yum! Chana Masala is a dish that is regularly made in my family and always enjoyed. It is full of protein and packed with a plethora of delicious and heartwarming Indian spices and flavors. A great meal for dinner and always nice to have some extra on hand for meal prep.

Authentic Chana Masala

Total Time: 30-40mins

Difficulty: Easy Breezy

Serves: 3-4 People

Serve With: Rice, Naan, Roti, or Quinoa

TIME TO COOK

The Recipe

Ingredients:

2 Cans of Chickpeas (Salt-free)
2 Medium Tomatoes
2 Medium Onions
3-4 Cloves Garlic
1 Thumbsize Piece of Ginger (25-30g)
1Tsp Garam Masala
1/2 Tsp Turmeric
1/4 Tsp Coriander Seed Powder
1/2 Tsp Chili Powder (Use 1/4 for Milder Spice)
1 Tsp Mustard Seed
1 1/2 Tsp Cumin Seeds
1 Tbsp Kasoori Methi (Optional – But super tasty, get it if you can!)
1 1/2 Tsp Oil
1 Cup Water
Salt
Sugar

Garnish

8-10 Springs Cilantro
Shredded Coconut

Step 1: The Sauce

Place a pan/pot on medium heat on the stove.
Add 1/2 Tsp Oil
Roughly chop 1 Onion and 2 Tomatoes and add to the pan once it has heated up.
Add 1/2 Tsp of Salt and 1/2 Tsp of Sugar (or to taste)
Allow to cook for 4-5 mins until the liquid has mostly cooked out.
Complete the following step while the sauce ingredients are cooking.

Step 2: The Sautée

While the sauce ingredients are cooking and doing their thing, finely chop 1 Onion, 3-4 cloves of Garlic and a thumbsize piece of Ginger (25-20grams).
Set aside for now.

Step 3: The Sauce

Once most of the liquid from the Onion and Tomatoes has cooked out, add 1 cup of water to the pan/pot.
Allow to simmer for 2-3 mins.
Pour the ingredients into a blender or a measuring cup if using a wand blender.
Blend all the ingredients until smooth and set aside for now.

It’s all gravy baby!

Step 4: The Sautée

Set a pot on medium-low heat on the stove and add 1 Tsp of Oil.
When the oil is slightly hot add 1 Tsp of Mustard Seeds
When the Mustard Seeds start to crackle a little add 1 1/2 Tsp of Cumin Seeds.
Cover with lid until mustard seeds stop popping.

Tip: Unless you want to practice being Neo from the Matrix, be sure to cover with a lid as the mustard seeds will pop and fly out at your face! Not as scary as it seems… but can definitely be a surprise! 😀

Also, we do not want to burn the cumin seeds at all as it will add a bitter taste to the dish. They should be golden and roasted before the next step.

Step 5: The Sautée

Once the Mustard Seeds have finished popping and the Cumin Seeds are nice and roasted, add the chopped Onion, Garlic, and Ginger from Step 2.
Next add:
1Tsp Garam Masala
1/2 Tsp Turmeric
1/4 Tsp Coriander Seed Powder
1/2 Tsp Chili Powder (Use 1/4 for Milder Spice)
1/2 Tsp Salt (or to taste)
Mix everything together and sauté for 2-3mins. Mix throughout to prevent any burning.

It is smelling good up in here!!

Step 6: Combine!

Once the spices and other ingredients have cooked out a bit, add in the sauce made in Step 3.

Tip: Pour the sauce in slowly or remove the pan/pot from the heat as the sauce will spatter when the pan is hot.

Step 7:

Mix everything together and add in 2 cans of Chickpeas (with the liquid).

Step 8:

Add 1 3/4 Tsp Salt (or to taste)
Add 3 Tsp Sugar (or to taste)
Add Kasoori Methi (If you have it)
Add some chopped Cilantro
Mix and allow to simmer for 8-15 mins (The longer the better!)

Final Step!

Ladle the Chana Masala into a bowl.
Add some chopped cilantro.
Top with shredded coconut (unsweetened).
Serve with rice, naan, roti, or even some quinoa!
And bam! You just made some delicious, tasty, authentic Chana Masala. Damn you’re talented!