When the temperature drops, so too does my style of eating. I find I start to crave warm, hearty dishes. The kind of foods that bubble on the stove or in the slow cooker all day, filling the air with wonderful smells. During the winter months I prepare stews, chili, beef bourguignon, etc. These are the kind of dishes that fill you up and keep your belly full through chilly days and evenings.
One of the dishes I make regularly during these months is Chana Masala. Not only is it hearty and full of flavour, but it's also plant-based. While I do eat some plant-based meals every week, I am trying to prioritize this during my weekly meal planning.
The work "chana" means chickpea and "masala" refers to spices- the mixes or blends used in Indian cooking. This dish has very little prep and minimal ingredients, other than the spices (more about these below).
I am lucky to have wonderful friends who support my love of food, travel, culture and cooking. These friends are also gracious, opening my eyes to other worlds as they have taught me over the years about different ingredients, as well as new methods and ways of cooking. Two such friends, Narinder (Nin) and Sandy are some of my regular dining out ladies (pre-Covid of course). Not only are they fun, but they know how to eat and foster the idea that a meal is not just good food, it's an experience with those you care about. Nin and Sandy have spent numerous evenings teaching me how to achieve the perfect masala. Both of these ladies are fabulous cooks and I love to listen to them talk about how their families each made recipes (every day and special) that have been passed down to them from their grandmothers and mothers. I feel blessed that they then shared their stories, methods and recipes with me!
While their knowledge of flavours and spice is what I attain for, I have applied their wisdom and teachings to a number of dishes - Lamb Biryani, Naan, Chaat and this Chana Masala.
As I learned from Nin, the key to a great masala is in the flavours - layers of onions caramelized low and slow, a variety of fresh and canned tomatoes and layers and layers of spice.
Years ago, I was gifted a masala dabba (spice container, image below) by another friend Jas (she too has passed along her culinary knowledge, skill and kindness to me!). For a foodie who loves to cook, a masala dabba is a memorable gift that has remained close to my heart. Jas' family even dried and ground some of the spices themselves - again, how lucky am I?!? The spices in a masala spiced dish are all derived from your dabba - red chilli powder, garam masala, tumeric, black peppercorns, salt, methi and cumin seeds.
So, in my recipe testing, using my masala dabba, I have tried different quantities and combinations of all the spices and chilli's. My recipe below is a framework, or a starting point built from the flavours and heat levels that I like. Your palette might be different, as might your tolerance for heat! Like Nin taught me, when you cook you just need to experiment and not measure. Go with your heart and taste along the way.
I hope that you too have a Nin, Sandy and Jas in your life and that they encourage you to try new things.
I also hope you love this Chana Masala as much as I do and that it brings warmth to you during these chilly winter months and all year long.
Take care and stay safe,
Krista xo
Chana Masala
makes 4 servings
Ingredients
1 tablespoon olive oil
2 medium onions, sliced or roughly chopped
1 tablespoon cumin seeds
1/2 tsp salt
5 cloves garlic, minced
2 tablespoons ginger paste (or a 1.5" knob grated on a microplane)
1 1/2 teaspoons chilli powder (if you want less heat try 1/2 - 1 teaspoon)
1 teaspoon salt
2 teaspoons fresh ground black pepper
2-3 teaspoons garam masala
2 teaspoons tumeric
1 tablespoon Chana Masala Spice (*optional, see Recipe Note below)
2 small tomatoes, chopped into cubes
1 tablespoon tomato paste
1 can (28oz) crushed tomatoes (I used whole and crushed them)
1/2 teaspoon sugar
2 cans (14oz) chickpeas, drained and rinsed well
1 tablespoon fresh lemon juice
cilantro leaves, garnish
Serve with basmati (long grain) rice (Nin's is the best I've ever eaten - you know if you've been lucky enough to taste it!) & butter toasted Naan bread
Method
Step 1: Onions:
In a large skillet over medium heat add olive oil. Once oil is warmed, add onions and cumin seeds and stir to coat in oil.
Over medium (or low depending on your element), heat onions until they become translucent and have released all of their liquids - about 10 minutes. Add salt and continue to cook for 5 more minutes until onions are caramelized and have reduced to 1/4 of the original amount. The goal here is not to brown or burn the onions, it's to reduce the onions, releasing a caramelized, intense onion flavour. Add garlic and ginger paste, stir to incorporate and cook for 1 more minute.
Step 2: Bloom spices
Add chilli pepper, salt, black pepper, garam masala, tumeric and Chana Masala spice (if using).
Stir spices into onion mixture until a paste forms. Continue to cook for 1-2 minutes until the spices bloom and become fragrant.
Step 3: Tomatoes & Chickpeas
To the spiced onion mixture, add the fresh tomatoes, tomato paste, canned tomatoes and sugar. Stir to combine, then add chick peas.
Bring masala to a low boil, then reduce temperature to a simmer for about 20 minutes, allowing sauce to reduce and thicken.
*You don't want the masala to thicken too much, as you want to retain some liquid for Naan dipping!
Serve with cilantro leaf garnish over top of rice, accompanied with toasted Naan bread.
Recipe Notes:
Spice Blend Options - If you visit your local spice market or South East Asian Grocer (such as Fruiticana here in BC's lower mainland), you will often find pre-blended spice mixes. In my above recipe I added an additional tablespoon of the Chana Masala spice mix for an extra hit of flavour. This particular Chana Masala spice blend by Shan (all brands have a different blend of spices) includes more traditional Masala spices such as brown & green cardamom, clove, ginger, cinnamon, etc. in it's mix.
I also like the Shan Biryani spice mix and I often add a touch of methi to my dishes as well!
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