Chana Masala

This recipe is from Good and Cheap.

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded more than 15,000,000 times. I have more cookbooks, too!

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Of all the recipes I’ve ever shared, Chana Masala is the one I hear about from my friends the most. I think it’s the magic of how shockingly easy it is to make, combined with the fact that it costs next to nothing, topped off with how it tastes absolutely incredible. You will crave it all the time. You might even drool a little when you think about it. Just try it. You’re welcome.

Chana Masala

Print Recipe

Chickpeas cooked in a spicy, curried tomato sauce.

• CourseMain course

Servings

2

Servings 2

Chana Masala Print Recipe Chickpeas cooked in a spicy, curried tomato sauce. CourseMain course Servings 2 Servings 2

Ingredients

• 1/2 Tbsp ghee or butter
• 1 tsp cumin seeds
• 1/2 cup onion diced
• 1 tsp garlic finely chopped
• 1 tsp ginger root grated
• 1/2 jalapeno finely diced
• 3 tsp coriander powder
• 1 tsp turmeric
• 1/4 tsp cayenne powder
• 1/2 tsp garam masala powder
• 1 tsp paprika smoked
• 1/2 tsp salt
• 1 cup tomatoes canned (pureed)
• 2 1/2 cups chickpeas cooked and drained
• 1/2 cup water

Garnish

• cilantro fresh
• yogurt

Instructions

1. Measure out all the spices except the cumin seeds and put them in a small bowl.
2. Let the ghee (clarified butter) melt in a small saucepan over medium-low heat. (Ghee is the traditional Indian choice, but you can substitute butter if you can't find ghee.) Once the ghee begins to sizzle, add the cumin seeds and stir for about 5 seconds. Add the onion and saute for 2 minutes. Add the garlic and cook for 1 minute. Add the ginger and jalapeno and cook for 1 more minute. Add the spices and then the pureed tomatoes. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
3. Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water. Mix, then bring it to a boil before reducing to a simmer. Cook for 10 minutes, then squish a few chickpeas with a spoon to thicken the sauce. Garnish with yogurt and cilantro. For a full meal, serve over rice or with roti.