Saucepan@saucepan · Shared this recipeFollowIndian · dinnerCreamy Chana MasalaA creamy, coconut-based chana masala that’s rich but not heavy, with a subtle warmth from green chilis and aromatic spices.total40 minprep15 mincook25 minservings4Original recipe on thechutneylife.comKeep this recipeAdd a copy of Creamy Chana Masala to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 tbsp oil2 tsp cumin seeds3 thai green chilis, finely diced1 bay leaf1 large yellow or white onion, finely diced2 tbsp tomato paste (double concentrated if you can find it)1 tsp salt8 large cloves of garlic, grated1 tsp Garam Masala1.5 tbsp chole masala like Badsha Punjabi Chana Masala2 cans cans of chickpeas, drained and rinsed1 can can of full fat, unsweetened coconut milk1 handful handful of finely chopped cilantro1 squeeze squeeze of lemonStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat a large pot over medium heat and add the oil. Once the oil is hot, add the cumin seeds and as they begin to sizzle, toss in the green chilis along with the bay leaf.2Step 2: After a few seconds, add the diced onions and cook while stirring occasionally, lowering the heat as necessary, until the onions are translucent and slightly browned (about 6-8 minutes).3Step 3: Add the tomato paste, salt, garlic and cook until the tomato paste turns a deeper color and garlic is fragrant (about 2-3 minutes). Add the garam masala, chole masala and stir. Add ¼ cup of water slowly while stirring as the spices will begin to stick and clump together. Use a spatula to scrape up any browned bits.4Step 4: Add the chickpeas, along with the coconut milk and stir well. Reduce the heat to a slow simmer and place a lid on the pot. Cook for about 8-10 minutes.5Step 5: Remove the lid, turn off the heat and toss in the cilantro and squeeze of lemon. Adjust salt if necessary.6Step 6: This will thicken slightly as it sits so you can add a splash of water as needed (just be sure to adjust the salt if you add a lot more liquid).getsaucepan.com/r/2a9a16c6-dd3d-4e28-a9bf-cc4cd77f8d50 · Original: https://thechutneylife.com/creamy-chana-masala/
