Chana Masala
User Reviews
5
Chana Masala
Description
The Chana Masala recipe centers on a blended spice paste made from fresh coriander, garlic, ginger, and ground spices cooked briefly before adding cherry tomatoes. This develops depth in the tomato gravy, which simmers gently to concentrate flavors. Chickpeas are stirred in near the end, warming through without losing shape, then the yogurt is folded in off the heat to create a smooth texture and mild tang. The dish's flavor is balanced between fragrant spices and fresh ingredients, with a gentle heat level adjustable by chili flakes.
The curry has a thick, stew-like consistency with tender chickpeas and a slightly creamy finish due to the yogurt. The simmering process requires occasional attention to avoid scorching, with water added if the sauce thickens too much. The paste allows versatile seasoning that can be adapted with dried garam masala if fresh herbs are unavailable.
Chana Masala serves as a nutritious vegetarian option that can be enjoyed with steamed rice, naan, or other flatbreads. It offers a filling meal that highlights the earthiness of chickpeas complemented by fresh and warm spice notes. Extra cilantro garnish can be added for a fresh herb finish.
Omit chili flakes from the curry paste to lower the heat for a milder flavor.Watch the simmering tomato gravy carefully to prevent it from drying out or burning; add water as needed to maintain the right consistency.When fresh herbs or ingredients for the curry paste are unavailable, substitute with dried garam masala and adjust the seasoning accordingly.
Ingredients
For the curry paste
- ½ cup cilantro coriander, roughly chopped (8g)
- 1 onion chopped
- 4 garlic peeled, cloves
- 1 inch ginger peeled
- 1 tablespoon vegetable oil
- 2 teaspoons ground coriander
- 1 teaspoon cumin seeds
- 1 teaspoon Turmeric
- ¼ teaspoon dried chili flakes
For the chana masala
- 1 cup cherry tomatoes 200g, or grape tomatoes, halved
- 1 can chickpeas 15 oz/400g, drained and rinsed
- 1 cup water (200ml)
- 3 tablespoons PLAIN yogurt or dairy free yogurt
Instructions
- Make the spice paste by adding all ingredients to a blender or food processor and blitzing to a paste. Set aside.
- Heat a large frying pan over a medium heat, then add the curry paste. Fry, stirring often, for 3 minutes. Add the tomatoes and cook for a further 2 minutes.
- Stir in the water, then reduce the heat and simmer for 25 minutes. Check often and add more water if it’s beginning to scorch.
- Stir in the chickpeas and heat for 5 minutes.
- Remove the pan from the heat and stir in the yogurt.
- Divide between plates and top with more chopped cilantro, if desired.
Notes
- Omit chili flakes to reduce spiciness as desired.
- Check the sauce while simmering to add water if it begins to scorch.
- Use dried garam masala as an alternative to the fresh curry paste if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 32mg | 1% |
| Potassium | 261mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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