Tuesday, September 19, 2017

Chana Masala

This classic Indian dish, Chana Masala, is packed with spice! Be sure that whomever you are serving this to is a lover of Indian spice and, if so, they'll love this. And you'll love it too because the rice takes longer to make than the dish itself. In just a few minutes, you'll have a dish fit for a dinner party. Yet another great recipe from Easy Vegan Breakfasts & Lunches by Maya Sozer.

Chana Masala
Serves 2-3

  • 2 Tbsp olive oil
  • 1 medium onion
  • 1/2 cup tomato puree
  • 2 cloves garlic, minced
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp ground cumin
  • 1 Tbsp garam masala
  • 2 tsp ground coriander
  • 1 tsp freshly squeezed lemon juice
  • 1 tsp freshly ground black pepper
  • 1 tsp dry mustard
  • 1 tsp fine-grain sea salt
  • 1/2 tsp ground turmeric
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 Tbsp chopped fresh cilantro
  • 1 bay leaf
  • 1 15-ounce can chickpeas, drained and rinsed
To serve
  • Cooked basmati rice
  • Chopped fresh cilantro
Heat the olive oil in a saucepan over medium heat. Add the onion and cook until the onion starts changing color, about 5 minutes. Add the tomato puree and garlic and stir a few times. Add the rest of the ingredients, except the bay leaf and chickpeas. Continue to cook, stirring, for 2 more minutes. Enjoy while hot. Serve with rice and garnish with cilantro, if desired.

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