This Chana Masala Recipe(or Chole Masala) is my favorite Indian dish. This one is Punjabi, and it is chickpeas simmered in a tomato based curry. I’ve tried many recipes for this dish, and this one by Sadhana Ginde is my favorite. I think I prefer it over any I’ve had at Indian restaurants too. Even though it is an ode to the ultimate nightshade, tomato, I’m including it because it is soooo good. If you find have an inflammatory response to nightshades (tomatoes, potatoes, eggplant, peppers), this may not be for you.
Chana Masala Recipe Ingredients
- 3 cups of soaked and cooked chickpeas/garbanzo beans
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 3-4 large cloves of garlic, finely minced
- 1½” piece of ginger, peeled & finely minced
- 2-3 small Thai green chilies, finely chopped
- 2-3 tbsp tomato paste
- 1 tsp turmeric powder (haldi)
- 2 tsp ground cumin powder
- 1 tsp ground coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder, to taste
- 2-3 tbsp red palm oil, or fat skimmed from bone broth
- freshly chopped cilantro leaves for garnish
How to Create a Flavorful Chana Masala
- Start the Base: Begin by warming your choice of fat in a large soup pot over medium-high heat.
- Sauté the Onions: Once hot, introduce the onions to the pot. Stir fry them until they achieve a light golden-brown hue.
- Aromatic Additions: Add the minced ginger, garlic, and green chilies to the mix. Continue to stir fry for an additional minute or two, just until the aromatics release their fragrance.
- Spice It Up: Now, sprinkle in the spices—turmeric, ground cumin, ground coriander, garam masala, red chili powder, and a pinch of salt. Stir the mixture until the spices are evenly distributed and fragrant, about a few minutes.
- Tomato Transformation: Fold in the chopped tomatoes and tomato paste next. Keep stirring until the tomatoes soften completely and meld into the mix, which should take around 6-8 minutes.
- Chickpeas Unite: Introduce the chickpeas to the pot, pouring in enough water to just cover them. Elevate the heat to bring the concoction to a gentle boil.
- Simmer and Soften: Once boiling, reduce the heat to low, cover the pot, and let the chickpeas simmer quietly for 15-20 minutes. This allows the flavors to deepen and blend beautifully.
- Final Flourishes: Before serving, taste the dish and adjust the seasoning as needed. Garnish with a generous handful of freshly chopped cilantro for a burst of color and freshness.
Enjoy this beautiful Chana Masala, a dish bursting with the intricate flavors of spices and the heartiness of legumes, perfect for any day of the week.
Website Credit: www.bellaonline.com/articles/art24401.asp