Easy and Delicious Chana Masala

Craving Indian food? Me too!

Since moving to a more rural town, my cravings for Indian food have been at an all-time high. Apart from enjoying the experience of eating out, I genuinely miss eating delicious and flavorful food.

I decided that I'd rather try to recreate a recipe at home until I got it right. Thankfully after many trials and errors, I was able to perfect it and I think you'd love this one too!

Recipe:

• 3 tbsp grape seed oil

• 1 medium white onion finely diced

• 1 tbsp ground cumin

• 3/4 tsp Himalayan salt

• 6 garlic cloves minced (yield ~3tbsp)

• 2 tbsp fresh ginger minced

• 1/2 cup fresh cilantro chopped

• 1 fresh jalapeno pepper, sliced with seeds

• 1tbsp ground coriander

• 1 tsp chili powder

• 1 tsp ground turmeric

• 1 28 oz can of pureed tomatoes

• 1 15 oz can of low-sodium chickpeas

• 1 tsp garam masala

• 2-3 tsp coconut sugar

• 2 tbsp of freshly squeezed lemon juice

• 1 cup of basmati rice

• 2 cups of water for rice

Directions:

Rice:

• Add rice and water to instant pot and cook using pack directions

Masala:

• Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and 1/3 of the salt

• Add garlic, ginger, cilantro, and jalapenos to the pan. Add more oil if the pan is looking dry

• Add coriander, chili powder, turmeric and stir

• Add pureed tomatoes and chickpeas

• Add remaining salt and increase heat to medium-high for simmer, then lower to medium-low and maintain simmer for 15-20 minutes, stirring occasionally

• Add garam masala and lemon juice and stir for 5 minutes

• Serve over rice!