Lately I have been on an Indian food craze. Well, maybe not so much a craze, but let’s just say I cannot get enough of the flavors of Indian cuisine. Maybe it is a phase that I am going through, much like when I go through a Thai craze, or a Mexican craze, but whatever it is, I’m cool with it. Â A recent dish I made, the Indian green lentil curry with kidney beans, along with a recent posting from a friend of mine, sparked the idea of making the chana masala. Basically, chana (chick peas) masala is a very common Indian dish that is a bit spicy, and a bit dry in the sense where there is very little liquid. The dish can be eaten as a side dish, or topped onto rice. I prefer just eating it as a main dish as it is extremely comforting.
What I love about this type of recipe is that many of the ingredients are already ones you have in your home, and if you do not have the basic spices, well, now is your opportunity.
Let’s get started.
- 15 oz can of chick peas, drained and rinsed
- 2Â roma tomatoes, diced
- 1/2 large yellow onion, diced
- 2Â cloves garlic, minced
- 1 jalapeño or serrano chili, diced
- Â 1/2 tbsp ginger and garlic paste (or fresh ginger)
- 1/4 tsp garam masala
- 1/2 tsp chili powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cinnamon powder
- 1/4 tsp cardamon
- 1/2 cup water
- 1/4 cup fresh cilantro, chopped
- 2 tbsp canola oil
Start by heating your oil on medium heat. After a couple of minutes, add in your onion and cook for about 5-7 minutes, or until they have sweated through.
Next add in the garlic and cook for about 30 seconds, then add in the garam masala, chili powder, ground cumin, coriander, cinnamon, cardamon, and turmeric. Stir, and cook until  you have a dry paste.
Next add in your tomatoes and cook until much of the liquid has absorbed, a few minutes. Add in the ginger paste, and stir. Cook another minute or so.
Add in the chick peas and water. Stir, and cook for about 15 minutes, stirring on occasion. Â Add in the chopped chili pepper, and stir again.
You are now ready to plate. Serve in a bowl and shower with some of the fresh cilantro.
The flavor is out of this world. This spice mixture, well, let’s just say it’s addicting. A bit spicy (which I love), and the great earthy flavor is just dynamite. Hope you enjoy!
Chana Masala
Ingredients
- 15 oz can of chick peas drained and rinsed
- 2 roma tomatoes diced
- 1/2 large yellow onion diced
- 2 cloves garlic minced
- 1 jalapeño or serrano chili diced
- 1/2 tbsp ginger and garlic paste or fresh ginger
- 1/4 tsp garam masala
- 1/2 tsp chili powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cinnamon powder
- 1/4 tsp cardamon
- 1/2 cup water
- 1/4 cup fresh cilantro chopped
- 2 tbsp canola oil
Instructions
- Start by heating your oil on medium heat. After a couple of minutes, add in your onion and cook for about 5-7 minutes, or until they have sweated through.
- Next add in the garlic and cook for about 30 seconds, then add in the garam masala, chili powder, ground cumin, coriander, cinnamon, cardamon, and turmeric. Stir, and cook until you have a dry paste.
- Next add in your tomatoes and cook until much of the liquid has absorbed, a few minutes. Add in the ginger paste, and stir. Cook another minute or so.
- Add in the chick peas and water. Stir, and cook for about 15 minutes, stirring on occasion. Add in the chopped chili pepper, and stir again.
- You are now ready to plate. Serve in a bowl and shower with some of the fresh cilantro.
- The flavor is out of this world. This spice mixture, well, let’s just say it’s addicting. A bit spicy (which I love), and the great earthy flavor is just dynamite. Hope you enjoy!