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The ingredients needed to make Chana masala:
- Use 800 g canned chickpeas
- Take 400 g canned crushed tomatoes
- Prepare 100 g canned diced chiles
- Get 1 tbsp. garam masala
- You need 1 tsp. onion powder
- Provide 1 tsp. garlic powder
- Get 1 tsp. ginger powder
- Provide Salt
- Get Oil
- Use Vinegar or lemon juice
- Take Fresh cilantro (optional)
Instructions to make Chana masala:
- Heat oil in a pot over medium heat and fry the garam masala until fragrant.
- Stir in the chiles, tomatoes, chickpeas, garlic powder, onion powder, dried ginger and enough water to cover everything. Simmer 20-30 minutes, until it thickens.
- Add salt and lemon/vinegar to taste, stir in some cilantro leaves.
- Serve over basmati rice.
Chana masala, the wildly popular dish from the Indian subcontinent made of chickpeas (chana) simmered in a feisty, spice-forward tomato sauce. It's one of those gateway preparations that. I love chana masala when I go to Indian restaurants, and I think this at-home version tastes really good without using hard-to-find ingredients that you might encounter in other chana masala recipes. Chana masala, chole masala, channay, chholay - so many names for such a simple dish, one that Rick Stein claims is probably "the most popular vegetarian curry in India", and with good reason. Unraveling the mysteries of home cooking through science.
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