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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (219g) Recipe makes 4 servings The following items or measurements are not included below: 1 inch gingerroot |
||
| Calories 245 | ||
| Calories from Fat 104 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.6g | 17% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 328mg | 13% | |
| Potassium 371mg | 10% | |
| Total Carbohydrate 30.7g | 10% | |
| Dietary Fiber 6.0g | 23% | |
| Sugars 2.7g | ||
| Protein 6.3g | 12% | |
Indian Chana Masala
By: Diyan
Nov 16, 2007
I make this recipe all the time! Watch out, it's very spicy! 
And quite healthy, too. Eat the chana masala as a curry over rice or my favourite, straight with paratha. Every now and then I like to add about 1 tsp of plain yogurt on top of the chana masala in the bowl, and then add the cilantro on top of that.
I adapted it from:
http://www.recipedelights.com/recipes/vegdishes/ChanaMasala.htm
SERVES 4 -6
Ingredients
- 1 (15 ounce) can chickpeas
- 1 onion, chopped
- 1 tomato, chopped
- 1 green chili pepper, chopped
- 4-5 garlic cloves, chopped
- 1 inch gingerroot, chopped
- 2-3 bay leaves
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 3 tablespoons olive oil
- coriander leaves, for garnishing
Directions
1
Cut onion, tomato and green chili. Grind it in food processor along with ginger and garlic and make paste.2
Heat oil in a pan and fry bay leaves for 30 secs.3
Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).4
Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.5
Add water enough to make thick gravy. Bring the gravy to boil.6
Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.7
Garnish with chopped green coriander leaves and serve hot.
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- Course > Main Dish > Curries
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 30 mins
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Makaleka
On Jun 12, 2009
Yum! This was my first foray into Indian cooking and it turned out really well. I ground the paste in my blender on the lowest setting, which seemed to work fine. I cut the red chili powder out because I like things between mild and medium, but next time I would put in 1/4 or 1/2 tsp. Thanks for a great recipe!
From: currybunny
On Oct 6, 2008
So quick and easy and very, very tasty! Chilli powder in Australia is very different to the sort listed, so I used around 1/2 tsp and ended up with a nice spicy curry. Thanks very much for posting!
From: Chef #372965
On Apr 13, 2009
Wow! This is really good. I just made it and it is a winner! I've been looking for a really good Chana Masala recipe for a while... I made it exactly as your recipe outlines except for cutting the red chili to 1/2 tsp. - but next time I'll try adding a bit of chopped tomato and spinach towards the end of the cooking time - cause I like the sauce to be a little bit chunky. Thanks for this one!
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