Saucepan@saucepan · Shared this recipeFollowIndian · sideChana MasalaA spiced chickpea curry with mustard seeds, coconut and tomatoes, simmered and garnished with onion and bell pepper.servings4Original recipe on hindulife.yale.eduKeep this recipeAdd a copy of 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 servings4 15.5 oz. cans canned chickpeas2 T per can Worcestershire sauce, vegan if desired5 T vegetable oil1 tsp black mustard seeds1 tsp cumin seeds1 dry hot red pepper, whole (optional)2 cloves chopped garlic (optional)half a large onion0.5 inch piece peeled and chopped gingersautéed/roasted cashews (optional)0.5 teaspoon turmeric powder0.25 cup shredded unsweetened coconut2 teaspoons garam masala powder or sambar powder1 14.5 or 15 oz can pre-cooked small white potatoes (optional)1 28 oz can Italian plum tomatoescurry leaves1 8 oz can plain tomato saucefresh green bell pepper cut into strips (optional)chopped cilantro (optional)StepsClear checksTap an ingredient or step to check it off.1Step 1: Overnight prep: Marinate the chickpeas. Open chickpea cans leaving the lids still connected, drain liquid. Add about 2T Worcestershire sauce per can. Shake or stir to cover chickpeas. Cover with lid and refrigerate at least 6 hours ahead.2Step 2: Main cooking directions: Heat oil in pan on medium-high heat.3Step 3: To hot oil add: Mustard seed first – it will quickly begin to pop in the hot oil. Keep pan cover handy to block seeds from popping out. Let mustard seeds pop for 20-30 seconds. Do not let burn.4Step 4: While mustard seeds are still popping add cumin, red pepper and garlic, if desired and ginger.5Step 5: Add diced onion, coconut and cashews. Mix all together gently. Allow the onions to soften so that they become translucent but do not burn.6Step 6: Add turmeric and masala powders, stir and fry for 2 minutes to roast the spices.7Step 7: Add potatoes, if using. Stir to coat with turmeric so they are yellow. Cook so that potatoes are slightly browned.8Step 8: Stir in chopped tomatoes and curry leaves.9Step 9: Add tomato sauce - add more sauce for more gravy.10Step 10: Add chickpeas and stir gently. Add the juice from the plum tomato can.11Step 11: Cover and let come to a low boil. Turn down the heat and let simmer at least 15-20 minutes. Add 15 more minutes if using potatoes. Stir occasionally to keep from sticking to the bottom of the pot.12Step 12: Remove from pot to serving dish and garnish. For garnish place onion wedges and strips of green pepper on top. Can also add cilantro.getsaucepan.com/r/a4a06143-35c0-4671-823b-f4273e246241 · Original: https://hindulife.yale.edu/chana-masala-recipe
