| This recipe is liked by 1 person(s). |
Chana Masala
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Chana Masala | |
| 1 tablespoon | vegetable oil |
| 2 medium | onions, minced |
| 1 clove | garlic, minced |
| 2 teaspoons | grated fresh ginger |
| 1 | fresh, hot green chili pepper, minced |
| 1 tablespoon | ground coriander |
| 2 teaspoons | ground cumin |
| 1/2 teaspoon | ground cayenne pepper,, (I used a quarter of this because my cayenne is extremely hot) |
| 1 teaspoon | ground turmeric |
| 2 teaspoons | cumin seeds, toasted and ground |
| 1 tablespoon | amchoor powder, (see note) |
| 2 teaspoons | paprika |
| 1 teaspoon | garam masala |
| 2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small | |
| 2/3 cup | water |
| 4 cups | cooked chickpeas or 2, (15-ounce) cans chickpeas, drained and rinsed |
| 1/2 teaspoon | salt |
| 1/2 | lemon,, (juiced) (see note; I used a whole lemon to swap for the amchoor powder) |
| 1 cup | basmati rice |
Naan
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe