Quick Chana Masala

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 4
Calories 477, total fat 19 G., saturated fats 9 G., proteins 17 G., carbohydrates 65 G., fiber 18 G., cholesterol 33 mg, sodium 917 mg, sugar 14 G.

"Chana masala is my favorite chickpea dish," shares recipe author Nidhi Jalan. "There are so many variations of this curry. I love it when the chickpeas are completely covered in a delicious, thick, and savory gravy. Most recipes call for dried chickpeas to be simmered in black tea with cardamom, but in my quick version, I use canned chickpeas and steep them in the spiced tea. The curry tastes even better the next day. It's also freezer-safe."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 x 425g cans of chickpeas, rinsed
2 bay leaves
1 bag of black tea (or 2 teaspoons of black tea in a tea bag)
1 black cardamom pod (optional)
4 tbsp ghee or vegetable oil (I prefer a mixture of both)
2 medium onions, diced (about 1 and 3/4 cups)
5 cm ginger root, peeled and grated or crushed
2 medium cloves garlic, grated or crushed to a paste
1-4 Thai green chilies or serrano peppers, minced (see Note)
2 tbsp chana masala spice mix (see note)
1 cup canned crushed tomatoes (see note)
0.5 tsp chaat masala mixture, optional (see Note)
Chopped fresh cilantro, for serving
1 lime, cut into wedges

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chickpeas, bay leaf, black tea, cardamom, ghee, onions, ginger root, garlic, serrano pepper, masala seasoning, pureed tomatoes, cilantro, lime

Cooking the dish according to the recipe:

Place the chickpeas, bay leaf, black tea bag, black cardamom (if using), 1 teaspoon of salt, and 2 cups of water in a large saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer until the chickpeas are tender and infused with the spiced tea, about 10 minutes. Discard the tea bag, bay leaf, and cardamom pod. Drain the chickpeas and return them to the pot they were cooked in.
Meanwhile, heat ghee and/or vegetable oil in a large skillet or saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally and scraping up any browned bits, until the onion is very soft and golden, 10-12 minutes.

Add the ginger, garlic, and green chili and sauté for about 3 minutes. Add the chana masala along with 2 tablespoons of water and cook for about 5 minutes. Add the tomatoes, 0.5 teaspoon of salt, and chaat masala, if using, and cook until it forms a paste, about 8 minutes.
Add the spice mixture to the chickpeas along with 1 cup of water, stir well, and bring to a boil over medium heat. Simmer until the curry thickens and is absorbed by the chickpeas, about 5 minutes. Season with salt to taste. Garnish with fresh cilantro and serve with lime wedges.

Note

Chana masala and chaat masala: I made this dish with Kalustyan's chana masala. It turned out great. But you can use any other brand.

Green chili pepper: I prefer small Thai or Indian green chilies, but serranos or jalapeños will work too. The number of chilies you use will depend on the heat and size.
If you used serrano or jalapeño, 1-2 pods will be enough.

Tomatoes: Instead of canned tomatoes, you can use fresh ones, peel them and crush them with your hands.

Traditionally, this dish is prepared very thick. The gravy literally envelops the chickpeas. You can add a little water if desired, but the flavor will be less intense.