Chana Masala

on

Chana Masala

By: Spoon Fork Spice

Prep Time: 20 Minutes 
 Cook Time: 45 Minutes
Serving Size: 4


Intro:

Another one of our family favorites. From my husband to my picky toddlers, everyone loves this chana masala. It's got the right level of spice and served with naan or rice or both it's super cozy. 

Ingredients:

Toasted Spice Mixture

  • 1 inch. Cinnamon Stick
  • 1 Bay Leaf
  • 1 Black Cardamom
  • 10 Peppercorn
  • 2 Cloves
  • 1 tsp. Coriander Seeds
  • 1 Dried Red Chili 
  • 1 tsp. Black Cumin Seeds
Toast spices in pan until aromatic (5 minutes). Remove Bay Leaf and Cinnamon and set aside. Take remaining spices and grind them in a spice grinder. You will need 3 tsp. of this mixture.

  • 2x 15oz Cans of Garbanzo Beans (rinsed)
  • 3oz Tomato Paste
  • 3/4 Large Onion Finely Chopped
  • 4 Cloves Garlic (Minced)
  • 2 tbsp. Greek Yogurt 
  • 1 Cup Finely Chopped Cilantro
  • 1 tsp. Cumin Powder
  • 1/2 tsp. Garam Masala
  • 1/4 tsp. Turmeric Powder
  • Salt to Taste
  • 1 1/2 tsp. Tamarind Paste (optional)
  • 1/3 Cup Cooking Oil (I used avocado oil)

Cooking Instructions:

1.) Heat oil in a deep skillet and fry onions until light brown.
2.) Add in garlic and fry for 1 minute. 
3.) Add in tomato paste, 3 tsp. of toasted spice mixture, cinnamon, bay leaf, cumin, salt, garam masala, turmeric and stir for 1 minute.
4.) Add 3 cups of water and garbanzo beans and cook on low heat for 15 minutes. Add in yogurt and tamarind paste and let cook for 5-10 more minutes. Water should evaporate and create a thick gravy mixture. 
5.) Remove bay leaf and cinnamon and mix in/top with cilantro, enjoy over white rice or naan or both!

*For extra flavor you can fry 1/4 onion sliced in 1/4 cup oil and add mix it in at the very end with the cilantro.