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Simply Masala Chana Masala Chickpeas in a Tangy Gravy

Chana Masala - Chickpeas in a Tangy Gravy (PB)

Prep: 10 minutes    Cook: 35 minutes    Serves: 4–6

what you need

1 Chana masala kit
28 ounces or 4 cups canned chickpeas
1 medium yellow potato (cut in 1 inch cubes)
1 medium onion
2 cloves garlic
1 inch ginger (or use enclosed pack)
2 medium tomatoes or 1 cup canned, pureed
3 tablespoons fresh or 1½ tablespoons dried cilantro leaves (optional)
1–2 tablespoons oil or ghee
½–1 teaspoon salt

make this easy to prepare dish

  1. Bring to boil 2 cups water in a pan. Add cubed potatoes, cook for 5 minutes and drain. Chop onions, cilantro, ginger, and garlic finely or coarse grind together in blender and set aside. Included ginger powder can substitute for fresh. Separately, chop or puree the tomatoes. Keep aside.
  2. Heat oil in a large frypan on medium high for about 1 minute, then remove from heat. Immediately, add 3–4 seeds from Spice Pack #1 (see QR code below for video). If seeds do NOT crackle, heat oil a bit longer and repeat. If seeds crackle, add the rest and stir.
  3. When crackling subsides, add chopped onion, garlic, ginger and cilantro. Stir and return to medium heat. Sauté for 6–8 minutes, stirring periodically, until onion starts to brown. Then, add Spice Pack #2 and Hot Spice, if desired, and mix well. Add tomatoes. Stir and cook for 3–4 minutes.
  4. Add drained chickpeas, boiled potato, salt and 2 cups water. Add the Chana Masala Pack, cover and cook another 20 minutes on low heat.

serving suggestions

This is a great make-ahead dish—in fact, it tastes even better the next day as the spices soak in!

Serve with a hot pita, naan, or whole wheat wrap or mix with steamed rice as a meal. Or as an exciting side to your normal main course. Experiment with replacing potato with spinach in Step 4.