Here it is, after some requesting from my son and some of his friends. A quick and easy Chana Masala recipe. Enjoy!
- 2 cans 15.5 oz Chick Peas (e.g., Goya)
- ½ tsp. Chili powder
- ¼ tsp. Turmeric
- ¼ tsp. Salt
- 1 tblsp. Garlic and ginger paste
- ½ cup Cilantro, freshly chopped
- 1 Onion, medium sized, freshly chopped
- 1 Tomato, medium sized, freshly chopped
- 1 ½ cup Water
- 2 tblsp. Lemon juice
- 2 tblsp. Cooking oil
- 2 tbslp. SHAN Chana Masala mix (available in any Pakistani or Indian store, like this »)
Empty the cans of chick peas in a strainer and rinse them under cold water. Set aside.
In a medium pot, heat the oil. Add 1/3 of the onion when the oil is a little hot, and sautee until golden brown. Add garlic and ginger paste. Stir for a minute then add 1 cup of water. Add the chili powder, turmeric, salt. Stir. Want things more spicy? Increase the amount of chili powder, or put 2 chopped, hot green chili peppers in the mix.
Add chick peas. Lower the heat to medium. Cover and let cook for 4-5 minutes then add ½ cup of water. (more if you feel that it’s sticking to the bottom of the pan). Add Shan Chana Masala mix and mush the chick peas a little to give it a little thickness. Stir.
Add chopped onion, tomatoes and cilantro. Lower the heat and let cook for 5 minutes. Take the pot off the stove. Let it stand for a while then add the lemon juice.
If you want to add a little something extra for texture and taste, try adding potatoes:
Take 1 large or 2 medium potatoes, take care of the eyes, then wash and dice them with the skin on. Microwave them on high for about 8 minutes, covered with a paper towel. You’ll want to add them into the pot and cook them for 2-3 minutes and then add the chick peas.