Most people (including friends) I know are intimidated by the very thought of making Indian food at home. The thought of going to your local Indian restaurant is an enticing one, but if you pause for a second and walk with me, I'll show you how exactly you can recreate your favorite recipes at home, just like the restaurant with just 5 simple ingredients.
That's correct, restaurant-style Chana Masala with five simple ingredients 😱
Now that we've got that shocker out of the way, how about we get down to bizness? How about we make some Chana Masala! That nutritious, vegetarian, vegan, protein-loaded, spicy, hearty, warming Chana Masala! Yumm.
But first, the catch/disclaimer. Yeah, there is a tiny catch here. I included all the spices that are part of the dish as one ingredient, which is called the Chana Masala spice mix which, alternatively, you can easily buy at any ethnic grocery store around you for cheeeeap! Aaand to make it even easier, here's a website to find your local ethnic grocery store. Just click on your state from the list, and off you go. Also, I didn't count salt, pepper and cooking oil as key ingredients... 'coz ya know, you why...😇
Find your local ethnic grocery store here
Ok! We're ready to make Chana Masala. It is so good guys, you better be sitting down for your own safety. Yes, even though you will probably be sitting down while eating.
Ready? Here we go...
Five-Ingredient Chana Masala Recipe. Fool-Proof & Restaurant-Style
Makes 4 servings
5 Key Ingredients
24 oz can of Garbanzo beans (I used 2 cups fresh chick peas soaked overnight)
28 oz can of crushed Tomatoes
2 1/2 tbsp Chana Masala Spice Mix (Available at the ethnic store, but I use my own. Details below)
2 tbsp Ginger Garlic Paste (Available at the ethnic store, but I use my own. Details below)
1 large onion
2 tbsp Oil
1 tbsp Salt + pepper
1/2 cup water
Lime juice (optional)
• If you're using fresh ginger and garlic. Peel 2 inch piece of ginger and 4 cloves of garlic and puree in a small blender or coffee grinder. (Add 2 tbsp water if needed). Set aside.
• In case you're venturing into making your own Chana Masala mix like I always have some stored away, here's how to do it:
Chana Masala Mix: 2 tbsp Coriander powder, 1 tbsp Cumin powder, 1/2 tsp Turmeric powder, 1/2 tsp Cinnamon powder, 1/2 tbsp Garam Masala.
Finely chop a large onion and set aside.
Heat a large pan, with 2 tbsp oil on medium-high heat. Add the onions and a pinch of salt to sweat the onions. Fry till onions are translucent: 5 to 6 minutes.
Add ginger garlic paste and sautee for a minute or two.
When the onions and ginger garlic mix are golden brown, add 2 1/2 tbsp of the Chana Masala mix, and sautee for another minute.
Next, add the crushed tomatoes, and stir well. Cook for another 5 minutes.
Drain the liquid out of the can of chick peas, and rinse well. Add chick peas to the pan and incorporate well.
Add water and season the dish with salt and pepper.
Cover the pan and cook for 25 to 30 minutes (stirring every 10 minutes), or till chick peas are tender and have soaked up the sauce. If excess liquid remains, uncover pan and cook some of it off, till you have the desired consistency.
Chana Masala is done! Enjoy with some fresh boiled rice (brown or white) or even Couscous, or Quinoa and top it off with a squeeze of lime juice.