Chana Masala

A delicious Vegetarian Indian Dish served with Basmati Rice and Naan

AuthorSara Bojarski Prep Time: 0:05:00
Cook Time: 0:30:00
Total Time: 0:35:00
Serving Size: Serves 4 Ingredients
  • 2 T Salted Butter
  • 1 Tablespoon Canola Oil
  • 1 Onion (diced small)
  • 1 Celery Stalk (diced small)
  • 1 Jalapeno (minced)
  • 2 tsps Garam Masala
  • 2 tsps Paprika
  • 2 tsps Cumin Powder
  • 2 tsps Cumin Seeds
  • 2 tsps Coriander
  • 1 Teaspoon Turmeric
  • 1/4 Teaspoon Black Pepper
  • 4 Garlic Cloves (minced)
  • 2 Cups Whole Peeled Tomatoes (from a can)
  • 1 Cup Vegetable Stock (divided - you may not need it all)
  • 2 15 oz Can Garbanzo Beans (drained and rinsed)
  • 3/4 Cup Sour Cream
  • Salt (to taste)
  • Heat up a large sauté pan and add your butter and canola oil. Once hot, add in your onion, celery, jalapeño and spices. Cook over a medium heat for about 5-8 minutes.
  • At this point, add in your garlic, whole peeled tomatoes and 1/4 cup of your stock. Bring to a simmer, and cook, stirring frequently. As the stock starts to get soaked up, add a little more at a time. After simmering for about 15 minutes (with frequent stirring), add in your chickpeas and cook til they're cooked through (again, add stock as you go to keep it the desired consistency - not too liquid, but not dry).
  • Turn off the heat and mix in your sour cream. Taste and season with a decent amount of salt (at least 1 teaspoon).
  • Serve over Basmati Rice with a side of Naan Bread. Optional: top with scallions and parsley for color.