Indian style chick pea curry, a flavorful protein packed vegetarian option
Chana masala is a common vegetarian curry found on most Indian restaurant menus, especially popular in Panjabi food where is also known as chole. Chana is also known as Garbanzo beans or chick peas and are readily available canned in regular grocery stores. They have recently become a popular trend as they are packed with protein and a healthy vegetarian alternative! Besides adding them to salads or making hummus, many are looking for other ways to use it. In Chana Masala we add some aromatics and spices, which enhances the basic beans into a flavorful rich and hearty stew like curry. Enjoyed with naan or rice or as a side dish, it completes a filling meal.
This Chana Masala is a fairly simple beginner recipe for those who want to learn how to make Indian curries at home. It has the basics of most curries: whole spices, aromatics, tomato based gravy cooked to a hearty stew like consistency. It is a filling meal alongside naan or rice.
For homestyle, make it as is without the cream. For entertaining, add some cream to make it richer. For a heathier twist, use yogurt, it will not be as creamy but will add a wonderful tangy flavor. Chana is popular dish for children, moms opt for this regularly for their younger picky eaters. A dish my mom made frequently and now a favorite for my kids too. Try it out!
Makes 2-3 servings
Time: 25 mins
Ingredients:
- 1 (15.5oz) can of garbanzo beans also known as chana or chick peas
- 3/4 cup small diced onion
- 1/2 tsp of ginger garlic paste
- 2 tbsp oil
- 3/4 tsp salt
- 6-8 curry leaves
- 1/2 tsp whole cumin seeds (jeera)
- 1/4 tsp mustard seeds (rai)
- 1 cinnamon stick
- 1 large black elcho or 2 small green cardamom pods
- 3/4 tsp cumin coriander powder
- 1/4 tsp Garam masala powder
- 3/4 tsp chana masala powder. (I prefer MDH brand for chana masala)
- 1/8 tsp red chili powder or chili flakes or 1 whole fresh green chili
- 1/4 tsp turmeric powder (haldi)
- 1 cup crushed tomatoes
- 1 cup water
- 1 1/2 tbsp sour cream or heavy whipping cream (optional)
- 1/2 tbsp dried Kasuri methi leaves (optional)
- Garnish with chopped cilantro (optional)
Method:
- Drain the liquid and rinse the garbanzo beans with water, set aside.
- In a pot on medium high heat, add oil, curry leaves, whole cumin seeds, mustard seeds, cinnamon stick and cardamom. Stir fry for 2 mins till you smell the spices.
- Add onion and cook for 5 mins till golden brown
- Add ginger garlic paste and stir fry to another min.
- Add the crushed/bended tomatoes mixture along with all the powder spices, kasuri methi and salt. Cook and stir till it mixes well for just a min
- Add garbanzo beans and water, cover and cook for 12 mins or until it comes to a boil. Stir occasionally. Chick peas should be soft but remain whole.
- Add sour cream and cook for another 5 mins uncovered. Add water if you want consistency of the gravy thinner.
- Optional: garnish with chopped cilantro or a drizzle of cream
- Serve hot with naan, roti or rice and enjoy!
Tips:
- A time saver for this recipe is to use canned garbanzo beans which soften very fast. They can are actually cooked and ready to eat from the can, but sometimes are a little hard; so we cook them for few mins to soften them. Using dry raw hard garbanzo beans will take overnight soaking and cooking in pressure cooker. To avoid this lengthy process, for a beginner I recommend using canned garbanzo beans instead which is a standard pantry item.
- To keep it healthy you can avoid the cream and enjoy it as is. The cream can be used for special occasions to take it up a notch! Because I don’t use oil tarka at the end, I opt to make it rich with cream instead.
- Make double and save for next time; Chana Masala can be frozen for up to 6 months. When ready to use, thaw at room temperature and reheat to full boil in a pot