This isn’t an authentic recipe for Chana Masala because it includes cream, but it’s closer to how you’ll find it served in Indian restaurants in the US.
Chana is Hindi for the chickpea or garbanzo bean, Masala means blend or mixture. Chana masala can also refer to a certain blend of spices which is often used in this dish, though the more common blend Garam masala is also acceptable.
Chana and Garam masala spice blends can be found in some grocery stores. If you can’t find it, replace it with ground cumin, corriander and a bit of ground corriander.
CHANA MASALA
Serves 4.- 1
- 15 oz can chickpeas, drained and rinsed
- 1
- Medium red onion, finely diced, 1/4 reserved
- 1 tbs
- Double concentrated tomato paste
- 3
- Medium garlic cloves, pressed
- 1 tbs
- Vegetable oil
- 1 tbs
- Chana masala or Garam masala
- 2 tbs
- Heavy cream
- Water
- Salt
Heat oil over medium heat in a medium non-stick skillet. Add 3/4 of the onions and fry until soft and begining to brown, about 4 minutes. Add garlic and tomato paste and fry until garlic is fragrent, about 1 minute. Add the spices and stir 30 seconds or until well distributed. Add the cream and a couple tablespoons of water and stir to create a sauce. Bring to a simmer and add chickpeas. Simmer until chickpeas are heated through (If sauce is too thin, simmer longer. If sauce is too thick, add water.) Add reserved onion, stir and remove from heat. Season to taste.
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