You are here

Anonymous
Member since December 1969
0
4.629215

Chana Masala

What you need: 

2 tablespoons vegetable oil
1 medium onion, chopped
1 large clove garlic, minced
1 tablespoon curry
1 tablespoon tomato paste (I used ketchup, how embarrassing)
1 (15 ounce) can chickpeas, drained, reserving 3 tablespoons liquid
1/2 tablespoon lemon juice
1/2 teaspoon salt
fresh black pepper, to taste
crushed red pepper, to taste, optional
1 tablespoon vegan margarine

What you do: 

1. Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes.
2. Add chickpeas, reserved liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally.
3. Add red pepper, to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until chickpeas are softened and dish is hot. Serve over rice.
Source of recipe: I don't know how authentic this is, but I whipped it up last night. It tasted great to me.

Preparation Time: 
10 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
2 to 4
Recipe Category: 

SO HOW'D IT GO?

I used 2 tablespoons tomato paste, substituted onion powder for onion, omitted lemon juice and added 2 tablespoons of coconut milk, and used 1 1/2 teaspoons curry and 1 1/2 teaspoons garam masala. I really liked the flavor.

0 likes

Made this last night for dinner, subbing garam masala for the spices and lite coconut milk for the margarine, as others had suggested.  Also tossed in half a diced tomato and about 1/4 cup peas, just to have something green and because I love peas...

Well, the result was okay.  Definitely edible, but not something I think I'll be making again in the same form.

For one thing, although I had garam masala lying around, I've never used it before, and 1 tsp turned out to be WAY too much (who knew ? :)).  I looked at some other chana masala recipes online, and their spice content is  generally something like:

1 tsp cumin seeds (or cumin powder if you don't have seeds)
2 tsp corriander
1/8 tsp garam masala
1/4 tsp red chili powder (optional)

I'll be using this spice content next time, and I'll also use more tomato paste (more like 3 tbsp than 1), a full tsp of lemon juice, and add water or use more cocnut milk, as I thought it came out a little dry.

Anyway, I definitely appreciated how easy this recipe was, but I do think I'll make a lot of changes next time!

0 likes

Once again--quick, easy, and delicious!  I like to add coconut milk and additional spices like cinnamon, clove, cardamom, coriander, and cumin.  I also use a little extra tomato paste and curry powder.

0 likes

This was not good.  I thought it was just "okay" but my bf took two bites and threw it out.  Added coconut milk made it really bland.  It had no flavor at all.  I didn't add the margerine because I suspected it would loose even more flavor.  Curry powder is just not enough.

0 likes

I just made this tonight and it was amazing. I will be having it for lunch tomorrow along with some jasmine rice. Thanks!

0 likes

:-\

i didnt like the tomato taste to it  i just prefer chunks of tomatos instead.  I used coconut cream and it made a big difference.  i used canned chickpeas which sort of made it a little off.  the sauce was excellent but i might try dried chick peas the canned one just smelt like tuna and i cant stand the smell of tuna.  will try this with peas and cauliflower or just lentils next time im sure it will be great

0 likes

It was the first time Id ever cooked for my non-vegetarian boyfriend and I wanted to impress him - I took a risk and had a go at this new recipe and yum!!!! Delicious! I used the version with coconut milk instead of lemon juice and it was soo nice! Served it with brown rice mixed with quinoa.

0 likes

This is awesome! If I had some coconut milk, I would be tempted to add a little to bump up the awesome-ness

0 likes

Yum, yum, yum, yum, YUM! I'm no expert on chana, but I love Indian food and this was great; my boyfriend loved it too. I added about a cup of frozen peas, extra tomato paste, 4 cloves of garlic, extra curry and salt, subbed vinegar for the lemon juice (and used a bit extra) and about 1.5 tsps of garam masala. I served it over whole wheat couscous, which was a great accompaniament, and made it even faster to cook. Next time (which will be soon) I'll try to have Tofutti sour cream on hand, because I think that would be great with it too. Thanks!

0 likes

Delicious!!  I didn't really measure most of the ingredients, but I'd say I used a little more curry powder, 2-3 x tomato paste, and less salt.  I also added about 2/3 of a 14 oz can of coconut milk.  I wanted to add some garam masala, but didn't have any and didn't want to spend $5 for it at the store; instead, I added bits of black pepper, cumin, coriander, cinnamon, and clove.  I served this over brown rice.  I'll definitely be making this dish again.

0 likes

Pages

Log in or register to post comments