Quick and Easy Chana Masala
By: Leah Rodrigues
Published: April 16, 2012

This quick chana masala is Indian food made easy.  We are often intimidated by Indian food and think of it as something we eat in a restaurant as opposed to making it at home.  In fact, there are many introductory dishes like this chana masala that make Indian food approachable (and it's ready in fifteen minutes).  Chickpeas are cooked with tomatoes and onions in a heavily spiced sauce seasoned with garam masala, tumeric, cumin, and coriander.  Serve chana masala with some basmati rice and a cool cucumber-mint yogurt sauce.  You will be surprised by the intense flavors and overall deliciousness of this dish.
Quick Chana Masala
Ingredients:



2 cans (15.5 oz) low-salt garbanzo beans
1 teaspoon cumin seeds
1 cup onions
2 teaspoons ground coriander
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
1/4 teaspoon red chili powder (optional)
 
Directions:
 








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.

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.

Comments:
Rajshree's Culinary
April 17, 2012

This is a great recipe!
For knowing Indian Food better and getting more Indian recipes, do visit my page - 'Rajshree's Culinary' (https://www.facebook.com/blessingsofmom).
Cheers!!!
Uncle D

One question.  After dry-frying (pan-roasting) the cumin seeds, it says add onions and fry till brown.  No oil or butter?  Can't wait to make this!
Natty Knocks

Hi Uncle D, You have to add butter or Oil. Butter gives more flavor to it. Cumin seeds should be added once the oil or butter is heated up in a pan.