Chana Masala
The first time I made chana masala I used the recipe from the back of the garam masala box and it was great. Since then, I have yet to find that same box again and have tried many different recipes. This recipe is the end result of all that experimentation.
The first time I made chana masala I used the recipe from the back of the garam masala box and it was great. Since then, I have yet to find that same box again and have tried many different recipes. This recipe is the end result of all that experimentation.
- 1 can diced tomatoes
- 1/2 cup fresh cilantro chopped
- 1 tsp ground cumin
- 1 tbsp ghee
- 1 med onion finely chopped
- 2 cloves garlic chopped or pressed
- 1 tsp fresh ginger grated
- 1 can chickpeas drained and rinsed
- 1 can tomato paste
- salt (or to taste)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 2 tsp garam masala
- 2 tsp green chili paste (or to taste)
- 2 tbsp mediterranean-style yogurt
- Carbohydrate 37.4095564183334 g
- Cholesterol 8.38052330628475 mg
- Fat 4.86909229225517 g
- Fiber 7.62648486012281 g
- Protein 8.06308656534249 g
- Saturated Fat 2.21971531389069 g
- Serving Size 1 1 Serving (219g)
- Sodium 388.847534383959 mg
- Sugar 29.7830715582106 g
- Trans Fat 0.624434126747542 g
- Calories 214 calories
Step-by-step
- Heat the ghee in medium-size pot over medium heat.
- Add the onion, garlic and ginger and sauté until softened.
- Add the diced tomato and continue to sauté until the tomatoes break down and soften.
- Reduce the heat slightly, and add the chickpeas and tomato paste, stirring to combine the ingredients.
- Add one tomato paste can full of water.
- Add the salt, turmeric, cumin, coriander, garam masala, and green chili.
- Stir until the ingredients are well combined, adding more water if the mixture gets too dry.
- Cook for 10 min.
- Add the freshly chopped cilantro and yogurt, stir well.
- Reduce the heat to low and simmer for 5 to 10 minutes.
- Final result should be about the consistency of oatmeal (but much tastier!)
- Serve immediately over rice or alone.
- My wife says it tastes even better the second day.
Standard ingredient lists fail to explain how foundational aromatics transform when cooked in animal fats versus plant oils. Chana masala relies on a base of onions, garlic, and ginger, which must be sautéed until translucent and lightly browned to eliminate harsh raw sulfur compounds. This dish traces its roots to the Punjab region of India and Pakistan, historically prepared by simmering legumes in unrefined brassica oils or clarified butter until thick. Ground spices added directly to hot fats undergo blooming, a process where fat-soluble flavor compounds release into the cooking medium before the liquid is introduced.
Achieving the proper consistency requires careful moisture management during the simmer phase. Adding exactly one empty tomato paste can of water provides the correct hydration ratio for the starch released by the canned chickpeas. Maintain a medium-low heat setting for the ten-minute cook time to prevent scorching the tomato paste at the bottom of the pot. Stir frequently with a wooden spoon, scraping up any fond that develops on the cooking surface.
Yogurt and fresh cilantro stirred in at the end provide bright contrast to earthy cumin and coriander. Yogurt can curdle if exposed to high heat, so reduce the burner setting to low before folding it into the pot. Simmering the finished mixture for an additional five to ten minutes marries the dairy solids with the spiced tomato base. The resulting texture should resemble thick oatmeal. Serve this dish over steamed basmati rice, which absorbs excess sauce while offering a neutral starch counterpart to the pungent chili and warming garam masala.
