Chana Masala (Alternate lower fat version!)

AuthorElisa Booker
RatingDifficultyIntermediate

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

Yields2 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

 500 g chickpeas (rinsed)
 6 tomatoes (chopped)
 2 Inch knob garlic (chopped)
 6 Cloves garlic
 1 Green chilli
 1 tsp Lemon juice
 2 tsp Oil
 1 Red onion (chopped)
 1 tsp Ground cumin
 0.50 tsp Turmeric
 0.50 tsp Cayenne
 Pinch asafetida (optional)
 2 tsp Garam masala
 0.25 tsp Kala nemak (indian black salt)
 0.50 tsp Salt (to taste)
 0.50 tsp Sugar
 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

 500 g chickpeas (rinsed)
 6 tomatoes (chopped)
 2 Inch knob garlic (chopped)
 6 Cloves garlic
 1 Green chilli
 1 tsp Lemon juice
 2 tsp Oil
 1 Red onion (chopped)
 1 tsp Ground cumin
 0.50 tsp Turmeric
 0.50 tsp Cayenne
 Pinch asafetida (optional)
 2 tsp Garam masala
 0.25 tsp Kala nemak (indian black salt)
 0.50 tsp Salt (to taste)
 0.50 tsp Sugar
 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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