Quick Chana Masala


2 cans (15.5 oz) low-salt garbanzo beans
1 teaspoon cumin seeds
1 cup onions
2 teaspoons ground corriander
teaspoon ground tumeric
1 teaspoon garam masala
teaspoon salt (optional)
2 teaspoons garlic, minced
2 teaspoons ginger, grated finely
1 cup water
3 tablespoons tomato paste
1 can (15.5 oz) tomato puree
1 tablespoon lemon juice
teaspoon red chili powder (optional)


Rinse garbanzo beans in cold water and drain. In a saucepan, "fry" cumin seeds. Add onions, and fry until they turn brown (.
Lower heat and add coriander, tumeric, garam masala, salt, ginger, and garlic. Mix and cook for 30 seconds, stirring all the time. Add 1 cup water, tomato paste, and pureed tomatoes. Mix and bring to a boil. Add garbanzo beans, lemon juice, and red chili powder. Mix well, cover and cook over medium heat for 15 minutes, or until garbanzo beans are soft. Stir occasionally. If the mixture gets too dry, add a little water. Serve garnished with green chilies, onions, tomatoes or cilantro.




This an excellent chana masala- flavorful and slightly spicy.

From "Indian Recipes for a Healthy Heart" by Mrs. Lakhani.


4.0 servings


Thursday, February 11, 2010 - 12:18pm


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