Chana Masala

4 servings

Vegan Diet, Vegetarian Diet, Indian Simmering, Sautéing

Chana Masala is a delightful vegan dish that is sure to impress, regardless of your dietary preferences. Originating from the Indian subcontinent, this flavorful meal features chickpeas simmered in a tantalizing blend of spices, creating a hearty and satisfying dish. The rich, aromatic sauce is a symphony of taste that...

... pairs beautifully with rice or bread. Even if you’re not following a vegan diet, the depth of flavor and comforting warmth of Chana Masala is bound to win you over. It’s a testament to the fact that plant-based meals can be just as delicious and fulfilling as any other. So, whether you’re a long-time vegan, considering a plant-based diet, or simply a lover of good food, Chana Masala is a dish worth trying.

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Tom Founder

January 12, 2024

30 min.
30 min.
1/5

Ingredients:

¼ cup of frying oil (adjust if needed)
1 onion - peeled and chopped
Optionally: 2 chili peppers - finely chopped (about 3 – 4 OZ, spicy*)
3 OZ of ginger - peeled and finely chopped (or 1 TBSP of groud ginger)
4 cups of tomatoes - canned (diced or crushed with liquid or fresh diced **)
1 cup of water (adjust if needed)
2 TBSP of ground turmeric - ground
2 TBSP of cardamom - ground
1 TBSP of cilantro - dried (or 2 TBSP of finely cut fresh one)
1 TBSP of cumin seeds - ground
1 TBSP of coriander - ground
¼ TSP of cinnamon - ground
½ TSP of pepper - ground
Pinch of cloves - ground
1 TSP of salt
4 cups of chickpeas (garbanzo beans) - canned, drained (do not reserve liquid)
5 cloves of garlic - peeled and grated (or pressed)
2 TBSP of brown sugar
Juice from 1 lemon

* Or skip for a unspicy flavor. Optionally, you can substitute also for other spicy peppers, such as jalapenos or pimentos.

** Use any kind of tomatoes you like. Peeling them is unnecessary since you will end up processing the sauce with an immersion blender anyway, but if you want to peel them anyway, the easiest way is to perform a crosscut on the bottom and cut off the part after the stem. Then blanch them in boiling water for about 30 seconds. Place them into ice water to cool (about 1 – 2 minutes), and then simply peel them by hand.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Large Sauce Pan or Medium Pot (6QT)
1x Wooden Spoon or High-Temperature Silicone Spatula
1x Immersion Blender or Food Processor or Blender
1x Lemon Squeezer (optional)
1x Small Hand Grater or Garlic Press

Recipes

Best served with:

Poori Bread

Naan Bread

Indian Rice

Directions:

Kitchen Guide

Fruit & Vegetable Preparation & Cutting

September 29, 2023

Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.

Tom Founder

1. Sauce Base:

1.1. Preheat a sauce pan on medium-high heat with ¼ cup of frying oil and add:

1 large onion – finely chopped

Sauté with occasional stirring until onions are glossy (about 2 – 4 minutes).

1.2. Add:

Optional: 2 Chili peppers – finely chopped
3 OZ of ginger – finely chopped

And sauté with occasional stiring for an additional 1 – 2 minutes.

1.3. Add:

4 cups of tomatoes – diced or crashed
1 cup of water
2 TBSP of ground turmeric
2 TBSP of ground cardamom
1 TBSP of dried cilantro
1 TBSP of ground cumin
1 TBSP of ground coriander
¼ TSP of ground cinnamon
½ TSP of ground pepper
Pinch of ground cloves
1 TSP of salt

Thoroughly stir together. Bring it to a simmer (about 195°F) with occasional stirring.

1.4. Lower heat to medium and let it simmer for about 10 minutes with occasional stirring.

Note:
If the sauce thickens too much during any phase of cooking, consider adding water followed by vigorous stirring until fully combined (¼ cup at a time).

1.5.

Then using an immersion blender, briefly process the sauce while still cooking (about 30 seconds to 1 minute).

2. Complete the meal:

2.1. Add:

4 cups of chickpeas – from a can, drained liquid
5 cloves of garlic – grated
2 TBSP of brown sugar
Juice from 1 lemon

Let is simmer on medium heat with occasional stirring until all ingredients are nicely blended (about 5 – 10 minutes).

2.2.

Taste and add salt and pepper if needed.

3. Serving:

3.1.

Serve with rice, Indian rice, and/or poori bread.

About the Author:

TomFounder

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3 Followers

Published Recipes: 194
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Location: Iowa, USA
Member since: 2023-02-02

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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.