Easy Chana Masala | Recipe Cart
Easy Chana Masala | Quick 30-min recipe from Minimalist Baker. Delicious with minimal effort, perfect for busy nights!
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Cooking tools:
- Mortar and pestle
- Food processor
- Spice grinder
- Pot
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Serving bowl
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 3 Tbsp grape seed oil ((or sub coconut oil))
- 1 medium white or yellow onion, finely diced
- 1 Tbsp ground cumin
- 3/4 tsp sea salt ((divided // plus more to taste))
- 6 cloves garlic, minced ((6 cloves yield ~3 Tbsp))
- 2 Tbsp fresh ginger, minced
- 1/2 cup fresh cilantro, chopped
- 2-3 fresh green chilies, sliced with seeds ((I used serrano peppers))
- 1 Tbsp ground coriander
- 1 tsp chili powder
- 1 tsp ground turmeric
- 1 28-ounce can pureed or finely diced tomatoes ((if unsalted, you’ll add more salt to the dish))
- 2 15-ounce cans chickpeas, slightly drained
- 1 tsp garam masala* ((see instructions for DIY blend))
- 2-3 tsp coconut sugar
- 2 Tbsp lemon juice ((plus more to taste))
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