Here in Edmonton, Alberta, we are currently experiencing some unfortunate weather. Yes, we get long winters here, but it is unusual for us to have snow this early in October. With freezing temperatures and several centimeters of snow on the ground, the future looks bleak for all.
The good news is that there is nothing that can lift you out of an early winter funk like a nice spicy warm dish! When the weather is snowy and chili, a nice curry is a good way to make life seem just a little brighter.
In comes the chana masala, or chickpea curry. This is my favourite chana masala recipe, and although I have been making it for years, it originally took me some time to get it just the way I wanted it. I found a combination of ingredients that in my opinion give the dish the right consistency and the perfect amount of spice. It is a recipe I hold quite dear to my heart.
In my opinion, the secret ingredient in this dish is the amchoor powder, or mango powder. It adds the nice tart flavour to the dish. It’s worth grabbing some if you can find it.
Chana Masala is a vegetarian favourite in our house. Some days, I will make it as a side with other Indian mains (such as butter chicken, or korma) but the dish can stand alone as a main course nicely. Healthy, hearty, and spicy, this is an easy recipe that will satisfy your hunger despite the lack of meat.
Click here for the printable Word version of recipe:
2 tsp corriander
1 tsp cumin
1 tsp cumin seeds
1/4 tsp cayenne pepper
1/2 tsp turmeric
2 tsp mango/amchoor powder
1 tsp paprika
1/2 tsp garem masala
1 chopped onion
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 can chickpeas, drained and rinsed
1 chopped green pepper
1 tsp salt
1 14 oz can tomato sauce
1 cup water
2 tsp brown sugar
- Combine all spices in a bowl in advance.
- Preheat oil in a medium pot. Saute onion until it starts to cook.Add garlic, and ginger. Add green pepper and cook for another minute or two. Add chickpeas.
- Add spices and mix will. After about a minute, add tomato sauce and water.
- Bring to a boil. Cover and simmer for 20 minutes. Add brown sugar and simmer uncovered for 5 more minutes.
Serve as a side or as a meal.