chana masala is made in various ways throughout India. this recipe is a one-pot vegan dish that's quick, hearty and delicious! it's also pantry-friendly, making it easy to whip up last minute with some basic ingredients. it uses moji's aloo rasedar masala which has layers of spices that are earthy, sweet and smoky and balance beautifully with the textured whole chickpeas. blend in fresh baby spinach for a pop of green and finish with a touch of full fat yogurt or coconut milk for a more luxurious dish. serve with rice or bread or enjoy as a stew!
kid tip: serve with your child's favorite rice or flat bread with minimal sauce and some yummy plain greek yogurt on the side
3 tablespoons high-heat neutral oil
2.5 cups of chopped yellow onion (about 2 medium onions)
1 tablespoon garlic/ginger paste or 2 teaspoons minced garlic and 1 teaspoon minced ginger
1/3 cup high-quality tomato puree or 2 medium ripe vine tomatoes
1 packet Moji Masala Aloo Rasedar Masala
1 teaspoon fine salt
2 15 oz cans of chickpeas with liquid
1 tablespoon of fresh lemon juice
1/3 cup of plain full-fat yogurt or coconut milk, stirred [optional]
1 handful of chopped cilantro, mint, or parsley leaves, and/or 1 cup of fresh baby spinach (for garnish) [optional]
1.5 cups Thai jasmine or Indian basmati rice (prepare as instructed) or bread of choice
Step 1 Place a wide-based pot on medium-high heat. Add oil and let it heat up. Add the onions and sauté until nicely brown, about 7-8 minutes. Add splashes of water as needed, to keep the pot from burning.
Step 2 Add the garlic/ginger paste and sauté for a minute until nicely fragrant.
Step 3 Add the tomato puree and cook until it thickens slightly and the oil starts to separate and bubble (approximately 4 miutes).
Step 4 Add the full packet of the Aloo Rasedar Masala and the salt and blend well into the tomato-onion paste. Add splashes of water as needed, to keep the pot and spices from burning.
Step 5 Add the chickpeas with liquid and coat well. Saute for a few minutes so all the ingredients are well incorporated. Bring to a boil and then cover and cook on medium-low for about 15 minutes until the flavor of the spices has penetrated well into the chickpeas. Saute every few minutes to make sure the dish is not drying out and sticking to the bottom of the pan. Add a few splashes of water if needed.
Step 6 Stir in the lemon juice, followed by the yogurt or cocnut milk. Garnish and serve hot or at room temperature.