Chana Masala
This chana masala is a hearty and flavorful dish that is perfect for a weeknight meal. The chickpeas are simmered in a flavorful tomato sauce that is spiced with cumin, coriander, and garam masala. The result is a dish that is both comforting and satisfying.
Chana masala is a popular dish in India, and there are many different regional variations. This recipe is based on the Punjabi style of chana masala, which is known for its use of tomatoes and cream. I have adapted this recipe to make it easier to prepare at home, and I have also included some tips for making the dish your own.
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Prep time: 10 | Cook time: 20 | Serves: 4
Ingredients
  • 1 can (14 ounces) chickpeas, rinsed and drained
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 (14 ounce) can diced tomatoes
  • 1/2 teaspoon salt
Instructions
  1. Heat the oil in a large skillet over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic, cumin, coriander, and garam masala and cook for 1 minute more.
  4. Stir in the tomatoes and salt.
  5. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
  6. Add the chickpeas and cook for 5 minutes more, or until heated through.
Why It Works
  • The use of canned chickpeas makes this recipe quick and easy to prepare.
  • The combination of spices creates a flavorful and aromatic sauce.
  • The tomatoes add a touch of sweetness and acidity to the dish.
  • The addition of cream makes the sauce rich and creamy.