Chana Masala
Chana masala is an easy and delicious Indian curry, great on it's own or as a side.
Servings: 4 (or more, depending how served)
Calories: 38kcal
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Ingredients
- 1 onion
- 1 green chili jalepeño if you prefer a bit milder, otherwise serrano
- 1 clove garlic giving approx ½ tbsp
- ½ tablespoon fresh ginger
- 1 can Muir Glen Organic Diced Tomatoes 14.5oz/410g
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon turmeric
- ¼ teaspoon chili powder
- ¼ teaspoon garam masala see notes
- 1 can chickpeas 15.5oz/440g
- 1 tablespoon lemon juice or approx ½ tablespoon tamarind concentrate, if you prefer/have
- 1 tablespoon chopped cilantro coriander, to serve
Instructions
- Finely dice the garlic, ginger, chili and onion.
- Warm the oil in a medium pan and add the onion. Cook a minute or two to soften.
- Add the ginger, garlic and chili and cook a minute or two more.
- Add the Organic Diced Tomatoes, cumin, coriander, turmeric, chili powder and garam masala. Cover and simmer for around 5 minutes (see note).
- Add the chickpeas, mix well and cook around 10 minutes.
- Squeeze in a little lemon juice (or stir in some tamarind concentrate), sprinkle with fresh cilantro and serve.
Notes
If you prefer a slightly thinner sauce, add a little water when you add the chickpeas. If you don't have or can't find garam masala, add a pinch more cumin and coriander, plus a pinch each of cinnamon, cloves, cardamon and nutmeg.
You can make this in advance and re-heat as needed. You can also make the sauce base a couple days ahead and then warm and re-start where you add the chickpeas when ready to serve.
If you have longer, then giving it another 10 minutes or more to simmer before adding the chickpeas helps the flavors to mingle a little more.
Nutrition
Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 189mg | Potassium: 233mg | Fiber: 2g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 1mg
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