Monday, August 23, 2010

Chana Masala

Here's a simple Indian favorite of mine. Chana masala has a spicy dry flavor that goes great over rice or with flatbread (as you can see in my photo, I chose flatbread this time). While I can't attest to exactly how authentic the recipe is, I can definitely vouch for the flavor! I like it spicy, so I added about twice as much red pepper. To cool it off, I topped my serving off with a cucumber, onion, and tomato salad--simply dice equal amounts of each ingredient to make.

God bless the chickpea.

Chana Masala

2 tbs peanut oil
1 medium onion, chopped
1 clove of garlic, minced
2 tsp ginger, grated
1 tbs guaram masala
1 tbs paprika
1 tsp tumeric
1 med tomato, diced
1 tbs tomato paste
1 15oz can chick peas, rinsed and drained
3 tbs coconut milk
1 tsp lime zest
1/2 tbs lime juice
1/2 tsp salt
1/2 tsp fresh cracked pepper
1/4 tsp crushed red pepper, optional (adjust to taste)
1 jalapeno, stemmed, seeded, and chopped
1/2 cup water (give or take a quarter cup)

Heat oil on medium high heat in a large wok. Saute onions until pale golden brown. Reduce heat to medium and add garlic, ginger, guaram masala, paprika, tumeric, tomato, and paste. Stir and simmer about 2 minutes. Add chick peas, coconut milk, lime zest and juice, salt, pepper, and jalapeno. Simmer 5-6 minutes, stirring occasionally; add red pepper to taste. Stir and simmer for 10-15 minutes more or until peas are softened, adding water as needed to prevent the stew from drying out. Serve over rice or with flat bread. Makes 4 servings.


  1. Loooove chana masala. The bread (is it roti?) looks good too.

  2. No, it's not....but funny you should ask. I was just looking at roti recipes last night! This is the flat bread Hy-Vee has....not too shabby for off-the-shelf: