Wednesday, March 11, 2009

Recipe: Chana Masala

Chana Masala (or Chole) is a classic Indian dish and a staple in my kitchen.

It is one of those dishes that is great anytime of the year - serving as my comfort food in the winter and great in the summer when tomatoes are in season. My recipe uses tomato paste, but can easily be substituted for a diced fresh tomato in the summer (just might take a bit longer to cook down).

For a richer taste, try using ghee (clarified butter) instead of olive oil. You can purchase at health foods stores and Indian grocery stores, but I prefer to make my own. For a simple recipe, visit Fran's House of Ayurveda.

Serves 4

1 tbsp olive oil or ghee
1/2 tsp turmeric
1 small red onion, diced
2 tbsp tomato paste
1/2 tsp garam masala
1/4 tsp ground coriander
1/4 tsp ground cumin
2 15 oz can garbanzo beans
1/2 tsp salt
juice of 1 lemon
a few sprigs cilantro, chopped (for garnish)

1. In a large wok or skillet, heat olive oil or ghee at medium high heat. Add turmeric.

2. Cook onion until golden brown and fragrant, about five minutes.

3. Add tomato paste, garam masala, ground coriander and cumin. Cook for another seven minutes, and stir to form a nice paste. You might start to see the oil separate.

4. Add garbanzo beans (with reserved water). Reduce heat to medium and cook for another ten minutes or so. Should form a nice sauce. Remove from heat.

5. Add salt and lemon juice. Adjust as necessary.

6. Serve on plate with basmati rice. Add cilantro as garnish.

I recommend eating this dish with my recipe for South Indian Green Beans. They look and taste great together. Enjoy!

13 comments:

Christy said...

This looks amazing! I am definitely going to try it.
(off to look at the green beans recipe too)

Benjamin said...

I love this recipe. It's a comfort for non-Indians as well!

Nicole said...

This was delicious. and so easy. yummy-land.

Calvin said...

When did you use the turmeric?

Ameet Maturu said...

Christy/Benjamin/Nicole - I am glad you liked the recipe!

Calvin - nice catch! I add the turmeric after adding the oil or ghee. I've modified the recipe accordingly.

Hayley said...

This is one of my favorite dishes. Yours look wonderful! Thanks for sharing!

Christina Kim said...

Oh! I just came across your blog and it is wonderful! Indian cuisine is one of my favorites. I blogged about one experience making Indian, it could use some improvement. Maybe you can give me some suggestions! Keep up the good work.

zested said...

Hi Ameet - I'm a friend of Kerry's (and she had actually offered to have me be a part of your cooking class) but I just came across your blog tonight on Tastespotting when I was looking for dinner inspiration. I made this and it was delicious - much like my husband makes. But he never goes by a recipe so it's nice to have some reference for the spices. Also, when you say reserved water, do you mean drain the chickpeas or add with the water? Thanks! Liz

Ameet Maturu said...

Hi Liz,

I look forward to cooking with you! I guess I will have to come up with another dish to cook together. :)

To answer your question - reserved water means using the water that comes in the can (not draining).

Hope that helps,
Ameet

suzen said...

I just made this for dinner tonight and it was delicious! The only thing I did differently is add a little bit of chili pepper for kick and served it with brown rice instead of basmati. I'll definitely be making this again--next time I'll try fresh tomatoes since the tomato paste was a little strong for my taste but still quite yummy nevertheless. Thanks so much for posting this recipe!

French Cooking for Dummies said...

On my to-cook list ;) It looks amazing!

Indian Food said...
This comment has been removed by a blog administrator.
Carolann said...

Making this tonight...thanks so much for such a healthy, and simple recipe!

Integrative Nutrition