CHANA MASALA POWDER RECIPES

Name: Chana masala
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: Indian
Ingredients: 800g canned chickpeas or 720g jar giant chickpeas; 3 onions, quartered; 3 garlic cloves; 5cm piece of ginger; 2-3 green chillies, roughly chopped; 1½ tbsp ghee; ½ tsp ground coriander; ½ tsp ground cumin; ½ tsp chilli powder (Kashmiri if possible); 1 tsp turmeric; 1 tsp garam masala; 1 ½ tsp amchoor powder (optional); 3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes; 1 lemon, juiced; ½ small pack coriander leaves, to serve

CHANA MASALA RECIPE | BBC GOOD FOOD

Chana masala recipe | BBC Good Food image

Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers.

Provided by Elena Silcock

Categories Dinner, Lunch, Main course, Side dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 15

Ingredients

800g canned chickpeas or 720g jar giant chickpeas
3 onions, quartered
3 garlic cloves
5cm piece of ginger
2-3 green chillies, roughly chopped
1½ tbsp ghee
½ tsp ground coriander
½ tsp ground cumin
½ tsp chilli powder (Kashmiri if possible)
1 tsp turmeric
1 tsp garam masala
1 ½ tsp amchoor powder (optional)
3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes
1 lemon, juiced
½ small pack coriander leaves, to serve

Steps:

Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.

Nutrition Facts : Calories 140 calories, FatContent 5 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.1 milligram of sodium

CHANA MASALA - HIGH CARB HANNAH

Chana Masala - High Carb Hannah image

If you love Indian food this oil free and vegan chana masala is for you! Packed with flavor and healthy ingredients we love having this over rice with a side of steamed kale.

Provided by Hannah Howlett

Categories Comfort Food

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 yellow onion, minced
1 tbsp ginger root, minced
1 tsp garam masala
1 tsp salt
1 tsp cumin
1 tsp curry powder
3 tbsp tomato paste
2 15oz cans fire roasted diced tomatoes
1 can of chickpeas, rinsed and drained
2-3 cups cauliflower
1 large sweet potato (about 300g), chopped
1/2 lb yellow or red potatoes, chopped
1 cup full fat coconut milk (optional)
2 cups of water

Steps:

In a saucepan over medium heat add in 1-2 tbsp of water your onion, and ginger and sauce until fragrant (about 5 minutes). Add in your the rest of your ingredients and bring to a low boil. Reduce heat to a simmer, cover and cook 20 minutes. Add salt and seasonings to taste. Serve over rice.
***If you are using coconut milk you may only need 1 cup of water instead of 2. If you are making the low fat version use the 2 cups of water.

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