Chana Masala
COMMENTS
-
Estelle George on
The Chana Masala recipe was delicious!!! Thank you so much!
This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.
Spend $50 more for FREE shippingFREE shipping will be applied at checkout
Spend $50 more for FREE shipping!FREE shipping will be applied at checkout
Sorry, looks like we don't have enough of this product.
By Erica Perez
Rated 5.0 stars by 1 users
6-8
Customers often ask us for recommendations on how to use garam masala, a savory and sweet-spicy blend found in Indian cookery. The fragrant combination of cumin, coriander, bay leaves, cardamom, pepper, mace, cinnamon, cloves and nigella seeds is a versatile base for many curries and traditional dishes.
For this Chana Masala recipe, I borrowed from many different adaptations of Madhur Jaffrey's classic dish to create my own version, sticking most closely to one from Food.com. I upped the garam masala (of course!), added more tomatoes and let it cook for a bit longer, among other tweaks.
The resulting dish was a deliciously spicy, tangy and easy weeknight vegetarian meal. The sour flavor comes in part from the addition of amchoor powder, dried unripe green mango.
We served our Chana Masala topped with yogurt and paired it with basmati rice and naan. I set aside a portion for our toddler before adding the fresh chiles, which was a good idea because the end result would have been too hot for her otherwise.
I used a fresh serrano chile with seeds included. For a milder dish, consider deseeding the chile or omitting it entirely.
1 tablespoon vegetable oil
1 tablespoon ground coriander
2 teaspoon ground cumin
1/2 teaspoon ground cayenne
1 teaspoon ground turmeric
1 tablespoon amchoor powder
1 tablespoon Oaktown Spice Shop garam masala
2 teaspoons Hungarian sweet paprika
The Chana Masala recipe was delicious!!! Thank you so much!
Made this tonight. Excellent! I’d probably omit the cayenne next time but keep the Serrano. Or 1/2 Serrano. But very tasty. I used crushed tomatoes instead of diced.