Quick Chana Masala
Photo from and recipe adapted from: https://minimalistbaker.com/easy-chana-masala/
Yield: 5 servings
Ingredients:
3 tbsp vegetable oil
1 yellow onion, diced
2 tbsp spice mixture
1/2 tsp salt*
4 frozen ginger garlic cubes
1/2 cup of cilantro, finely chopped
1 Can of chickpeas (540mL) drained
1 Can of diced tomatoes (796mL), with juices
2 tbsp sugar*
1/2 lemon, juiced
Spice Mixture Ingredients:
2 tbsp cumin-coriander spice blend
1/2 tsp chilli powder
1 tsp turmeric
1 tsp garam masala
Rice Preparation:
In a small pot place 1 cup of rinse, brown basmati rice with 2 cups of water. Cover with lid and bring to a boil. Once bubbling reduce to simmer and cook for 20-25 minutes. Turn off heat and let sit for ~5 mins covered.2 tbsp cumin-coriander spice blend
Equipment:
Can opener
Large pot
Strainer
Measuring cups/spoons
Wooden spoon/mixing spoon
Knife/Cutting board
Potato Masher
Directions:
Place a large pot on medium heat with oil.
Once hot add in the diced onion and cook for 1 minute. Add in the spice mixture and salt and stir until onions are coated.
Once the onions are starting to cook down and smell fragrant add in the garlic-ginger cubes, if not defrosted before cooking, break them up in the pot with your spoon.
Add in the cilantro, tomatoes, chickpeas, lemon and sugar and turn up the temperature to medium-high and starts to bubble.
Once bubbling turn the heat down to low-medium low and keep it simmering for about 10 minute, stirring occasionally.
With a potato masher carefully mash some of the chickpeas (about 1/4-1/3) and cook for another 5 minutes. This will help thicken up your chana masala and turn it into a more stew like consistency.
Once thickened to your desired consistency give it a taste to see if it needs more of the spice mixture or salt. If flavoured to your liking, serve chana masala in a bowl with brown rice or with a side of naan.
