Maria .Recipes Keto Enthusiast, Indian Food Lover

Chana Masala

  • 1 tbsp grated ginger
  • 2-3 green chillies / dried red chillies
  • 1/2 a lemon, squeezed (1 tbsp lemon juice)
  • 2 tsp black pepper
  • 1 tsp cumin seeds
  • 2 inch piece cinnamon
  • Optional: 1 black cardamom
  • 2 tsp roasted cumin powder (dry roast in a pan for about 5 minutes, then powder)
  • 2-3 bay leaves
  • 2-3 cloves garlic
  • 1/4 cup coriander leaves, finely chopped
  • 1 1/4 cup black tea (let the tea bag in the hot water for 3 minutes)
  • 2 roma tomatoes, finely chopped
  • 1/4 cup onion, chopped (plus extra for garnishing)
  • 2 cans canned chickpeas/ garbanzo beans, drained and washed - about 500-600 grams
  • 2-3 tbsp vegetable oil
  • 1 tsp garam masala
  • Process

    1. In a big enough saucepan, heat the oil. Add in the cinnamon, bay leaves, black cardamom and cumin seeds (and dried red chillies if using any).
    2. Cook for 30 seconds until the aroma develops.
    3. Add the ginger, garlic and green chillies. Cook stirring for 30 seconds.
    4. Add the onions and cook on medium heat, covered, until soft.
    5. Add the chopped tomatoes and cook for 5-10 minutes.
    6. Pour the tea and the chickpeas into the pan. Add salt to taste and the rest of spices.
    7. Cook uncovered, stirring occasionally, for 10 minutes.
    8. Add the lemon juice, test to adjust seasoning.
    9. Mix the coriander leaves, garnish with raw onion and serve with lemon slices.

The best to use is red onion for the garnishing; if non available, I recommend leaving them in cold water for 10 minutes so their taste gets milder.

Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.