Easy Chana Masala
Chana masala is a simple Indian curry that comes together quickly, making it the perfect weeknight meal! Serve it with a side of basmati rice, fresh herbs, and roti.
Equipment
- Pressure cooker
- Strainer
- Medium pot
- High-speed blender
Ingredients
Curry
- 2 tablespoons coconut oil
- 1 medium yellow onion (diced)
- 6 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated or minced)
- ½ medium green chili or jalapeño (minced)
- 2 ½ teaspoons cumin powder
- ½ tablespoon coriander powder
- 1 teaspoon turmeric powder
- ½ teaspoon cayenne powder
- 2 tablespoons coconut sugar
- 1 28-ounce can diced tomatoes
- 4 cups cooked chickpeas
- 3 tablespoons cilantro (minced)
- 1 ½ teaspoons lemon juice
- ½ tablespoon garam masala
- Sea salt & pepper to taste
For serving optional
- Basmati rice (cooked)
- Chopped cilantro
- Roti or paratha
Instructions
- If you are cooking your own chickpeas, start them in your pressure cooker. Otherwise, open enough cans to make 4 cups, drain, and thoroughly rinse them.
- Heat coconut oil in a large skillet over medium. Add the diced onions and sauté for 3 minutes, or until translucent. Add the garlic, ginger, and jalapeños and cook for another 3-4 minutes.
- Add the cumin, coriander, turmeric, and cayenne, continuing to cook for another 3-4 minutes, or until fragrant. Mix in the coconut sugar and diced tomatoes and their juices, stirring to combine.
- Transfer the mixture to a blender or food processor, and mix it on high for 1-2 minutes until smooth.
- Pour the base back into the skillet and add the chickpeas. Simmer over low-medium for another 15 minutes with the lid on.
- Remove the skillet from the heat, and add in cilantro, lemon juice, and garam masala.
- Season with salt and pepper to taste, and adjust any other seasonings to your liking. Serve with a side of basmati rice, roti, cilantro, etc. Happy eating!
Notes
- Dry chickpeas: Cooking your own chickpeas will yield the best results in overall texture and flavor. We always suggest cooking beans and legumes from scratch.
- Fresh spices: Use whole spices and grind them right before cooking, or make sure your ground powders have been stored correctly. Indian food relies on fresh, fragrant ingredients.
- Simmer: Once blended, don’t forget to simmer the gravy and chickpeas for at least 10-15 minutes. This helps meld the flavors together.
- Taste and adjust: This dish is very customizable, and some flavors can be quite overpowering if you are not used to them. Start with small amounts, then add more as needed.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 340kcal | Carbohydrates: 54g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 300mg | Potassium: 899mg | Fiber: 13g | Sugar: 17g | Vitamin A: 750IU | Vitamin C: 36mg | Calcium: 210mg | Iron: 2.24mg
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