Chana Masala (Alternate lower fat version!)

AuthorElisa BookerDifficultyIntermediate

This chana masala packs a punch - great zingy flavour and retains creaminess without using any cream/coco milk!

Yields1 Serving
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

 2 cans chickpeas (rinsed)
 6 medium tomatoes (chopped) (or 2 cans chopped toms)
 2 inch knob garlic (chopped)
 6 cloves garlic
 1 green chilli
 1 teaspoon lemon juice
 2 tsp oil
 1 medium red onion (chopped)
 1 tsp ground cumin
 1/2 tsp tumeric
 1/3 tsp cayenne
 Pinch asafetida (optional)
 2 tsp garam masala
 1/4 tsp kala nemak (indian black salt) - not essential if you don't have
 3/4 tsp salt (to taste - good idea to add this a bit at a time to ensure dish not over-salted)
 1/2 tsp sugar
 1+1/2 - 2 cups water
 Chopped coriander - for garnish
 Finely chopped red onion - for garnish
 Lemon - for garnish

1

Combine 1/2 cup chickpeas, tomatoes, ginger, garlic, chilli and lemon juice and blend until smooth - set aside.

2

Heat oil over medium heat, add red onion and cook until translucent - about 8 mins

3

Add cumin, tumeric, cayenne, garam masala and asafetida, mix well and cook for about a minute

4

Add kala nemak

5

Add the pureed chickpea/tomato mixture, partially cover and cook for 15 mins stirring occasionally

6

Reduce heat and continue to cook for 10-15 mins

7

Add remaining chickpeas, salt, sugar and mix well

8

Add 1 and 1/2 cup water, cover and cook for 30 mins

9

Taste, adjust spice/seasoning and cook for further 15-20 mins until sauce has reached desired consistency (add more water if required)

10

Garnish with coriander, red onion and a squeeze of lemon and serve

Ingredients

 2 cans chickpeas (rinsed)
 6 medium tomatoes (chopped) (or 2 cans chopped toms)
 2 inch knob garlic (chopped)
 6 cloves garlic
 1 green chilli
 1 teaspoon lemon juice
 2 tsp oil
 1 medium red onion (chopped)
 1 tsp ground cumin
 1/2 tsp tumeric
 1/3 tsp cayenne
 Pinch asafetida (optional)
 2 tsp garam masala
 1/4 tsp kala nemak (indian black salt) - not essential if you don't have
 3/4 tsp salt (to taste - good idea to add this a bit at a time to ensure dish not over-salted)
 1/2 tsp sugar
 1+1/2 - 2 cups water
 Chopped coriander - for garnish
 Finely chopped red onion - for garnish
 Lemon - for garnish

Directions

1

Combine 1/2 cup chickpeas, tomatoes, ginger, garlic, chilli and lemon juice and blend until smooth - set aside.

2

Heat oil over medium heat, add red onion and cook until translucent - about 8 mins

3

Add cumin, tumeric, cayenne, garam masala and asafetida, mix well and cook for about a minute

4

Add kala nemak

5

Add the pureed chickpea/tomato mixture, partially cover and cook for 15 mins stirring occasionally

6

Reduce heat and continue to cook for 10-15 mins

7

Add remaining chickpeas, salt, sugar and mix well

8

Add 1 and 1/2 cup water, cover and cook for 30 mins

9

Taste, adjust spice/seasoning and cook for further 15-20 mins until sauce has reached desired consistency (add more water if required)

10

Garnish with coriander, red onion and a squeeze of lemon and serve

Chana Masala (Alternate lower fat version!)

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