Chana Masala
This spicy and hearty Chana Masala recipe is easy to make and perfect as a make-ahead meal.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Entree
Cuisine Indian
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion, chopped
- 1-2 garlic cloves, minced
- 30 ounces cooked chickpeas or two 15- to 16-ounce cans chickpeas, drained and rinsed
- 1 medium potatoes (cubed)
- 2 tsp garam masala powder
- 1/2 tsp turmeric
- 1 tbsp grated fresh ginger
- 1 can of stewed tomatoes (whole or diced and NOT drained)
- 1/4 cup heavy cream
- salt to taste
- Hot cooked grain (rice, quinoa, or couscous), optional
- Minced fresh cilantro to taste
Melt butter with the oil in large pot (or saucepan) over medium-high heat. Add onions, a pinch of salt, and sauté for about 5 minutes, until translucent, stirring every so often. Add garlic and sauté for 1 minute, until fragrant.Add ginger and all the spices and sauté for 30 seconds.
Add the can of diced tomatoes and chickpeas. Bring to a low simmer, and cook for 10-12 minutes, stirring every now and then until liquid evaporates a bit. Remove from heat.
Add the heavy cream and simmer for further 5 minutes stirring carefully, until the sauce starts to thicken.
Take a taste and adjust seasoning as needed.
Sprinkle with chopped fresh cilantro (or parsley) and serve on its own or over hot cooked grain.
Keyword clean, makeahead, quickmeal, vegetarian