For many years, I ate Chana Masala (sometimes called Chole Masala), whenever I had Indian food. I love it!! It never occured to me that I could make it myself!! During my whole food plant based cooking journey, I have become more and more interested in playing with the flavours of Asia, as they allow for stacks of flavour without relying on salt and fat.
So.... here is my take on Chana Masala, using my Indian Style Curry Paste. What I like about making it this way, is that I can make the paste when I'm in the mood for measuring and mixing. Then, when I'm maybe more pushed for time, and need to get cooking, I can whip up this recipe with little attention to detail.
I find the chickpeas taste their best using this method of starting with uncooked chickpeas. But obviously this requires some forethought, to get the chickpeas soaking, and some time for them to cook in the sauce. If you don't want to do this, no problem. Just sub in a can of cooked chickpeas, and the whole dish will come together in no time.
Add uncooked chickpeas to a large bowl, and cover with lots of water. Set aside to soak for at least 6 hours. Overnight is good.
Add the onion to a large, non-stick saute pan. Cook on medium heat, moving constantly until they are softened.
When the onions are nearly cooked, push them to one side of the pan. Add the cumin and mustard seeds. Do not stir them into the onions. Cook until they become fragrant, then stir them into the onions.
Add the curry paste. Cook and stir constantly until it becomes much thicker. It will stick to the pan. Don't worry about this, just make sure it doesn't burn.
When the curry paste is well cooked and fragrant, add the tomatoes, and 1/2 can of water per can, using the water to swish around the tin and get all the tomatoes out of the can. Stir through quickly and make sure all the paste from the bottom of the pan is integrated into the sauce.
Drain the water from the soaking chickpeas, and discard. Add the chickpeas to the tomato sauce. Stir so all the chickpeas are covered in sauce. Turn the heat to low and cover pan. Simmer the curry, stirring from time to time until the sauce has thickened and the chickpeas are tender.
Serve with brown basmati rice. Garnish with coriander leaves, if desired.
Ingredients
Directions
Add uncooked chickpeas to a large bowl, and cover with lots of water. Set aside to soak for at least 6 hours. Overnight is good.
Add the onion to a large, non-stick saute pan. Cook on medium heat, moving constantly until they are softened.
When the onions are nearly cooked, push them to one side of the pan. Add the cumin and mustard seeds. Do not stir them into the onions. Cook until they become fragrant, then stir them into the onions.
Add the curry paste. Cook and stir constantly until it becomes much thicker. It will stick to the pan. Don't worry about this, just make sure it doesn't burn.
When the curry paste is well cooked and fragrant, add the tomatoes, and 1/2 can of water per can, using the water to swish around the tin and get all the tomatoes out of the can. Stir through quickly and make sure all the paste from the bottom of the pan is integrated into the sauce.
Drain the water from the soaking chickpeas, and discard. Add the chickpeas to the tomato sauce. Stir so all the chickpeas are covered in sauce. Turn the heat to low and cover pan. Simmer the curry, stirring from time to time until the sauce has thickened and the chickpeas are tender.
Serve with brown basmati rice. Garnish with coriander leaves, if desired.
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