Chana Masala is the king of meal prep dishes for me. I feel like I can use it up in pretty much anything! Similar to the Chickpea Tinga Tacos, you can use this in Samosa Chaat or a pita pocket the next day, even just plain with rice is delicious! This is actually quite easy to make, however it does take a little while to make the gravy. The gravy is super freezer-friendly so I recommend making a huge batch of the gravy and freezing it! Even better, this dish is vegan and gluten-free! The gravy would be great with any types of veggies or protein. This is one of those stick to your ribs kind of meals, I hope you share the love and warmth with your family through this dish!
Chana Masala
Chana Masala is super easy and versatile use it on samosa chaat, with naan or rice, whatever you like! It comes together really quickly and it's satisfying with a huge protein kick from the chickpeas.
Servings 6 people
Ingredients
- 1 29 oz. can of chickpeas
- 4-5 to matoes diced
- 1.5 onions diced
- 1/4 c. raw cashews
- 1/4 c. garlic-ginger paste or 2 tbsp. of each
- 1.5 tbsp. garam masala powder
- 2 tsp. lal mirch
- 2 tsp. turmeric
- 3 black tea bags optional
- 1 cinnamon stick
- 2 cardamom
- 3 cloves
- 1 bay leaf
- Kasuri methi and cilantro leaves for garnish
Instructions
- Put enough oil in a large skillet to coat the bottom of the pan. On medium high heat sautee the garlic and ginger paste and onions until the raw smell of onions go away and the onions are translucent.
- Add tomatoes and cook off until tomatoes are jammy and the oil separates.
- Cool completely and then blend with cashews, lal mirch/paprika. Keep aside.
- In the same pan heat enough oil to coat the bottom of the pan. On medium heat toss in your whole spices (bay leaf, cinnamon stick, cloves, and cardamom). Once you smell the spices and they turn a darker color, add in the blended mixture from Step 2.
- Add in chickpeas and 2 cups of water. Add in garam masala and ground turmeric to taste. (Note: You can purchase store bought chana masala spice mix and use it in lieu of the garam masala and turmeric if you’d like.) Add the black tea bags and let steep while the chickpeas simmer for roughly 15-20 minutes, this will impart a wonderful, deep brown color to your chana masala. If you add too much water don’t worry, just let it simmer for a little longer and the gravy will reduce.
- Garnish with 2 tsp. of crushed kasuri methi and cilantro leaves! Serve with homemade garlic naan (wink, wink… coming soon!), roti, or rice. I also serve this dish with pickled onions and achaar.
