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Chana Masala

This spicy and hearty Chana Masala recipe is easy to make and perfect as a make-ahead meal. 
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Entree
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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. 
  2. 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.
  3. Add the heavy cream and simmer for further 5 minutes stirring carefully, until the sauce starts to thicken.
  4. Take a taste and adjust seasoning as needed.
  5. Sprinkle with chopped fresh cilantro (or parsley) and serve on its own or over hot cooked grain.