Chana Masala

CHANA MASALA

(CHICKPEAS NORTH INDIAN STYLE)

Chana masala, literally (‘mix-spiced chickpeas’)  is a very popular dish from the Punjab and it is suitable for parties and important ceremonies. You will find this dish to be very delicious. This recipe is very easy to make, and best of all, all the spices are included in W-O-W packs.

This recipe is NON-DAIRY, VEGETARIAN, VEGAN FRIENDLY AND SPICES HAVE NO ADDED GLUTEN.

NOTES: If you wish, you can replace the oil with butter or ghee. In this recipe you can substitute canned chickpeas with dry chickpeas cleaned and soaked overnight with ¼ tsp of baking soda. Drain water and add fresh water to the chickpeas. Cook them in a pressure cooker, slow cooker or instant pot as you wish. No other substitutions are recommended. The W-O-W masala packs can be stored in the freezer for up to 12 months to retain freshness.

• PREP TIME: 15 mins 

• COOK TIME: 30 mins 

• TOTAL TIME: 45 minutes 

• YIELD: 6 servings

STEP 1: Boil Chickpeas Using “W” Spice Pack

• 3 cups water

• 2 tea bags

• 2 cans 540 ml (19 fl oz) canned or 1 1/3 Cups dry chickpeas = 4 cups cooked

• 1 tbsp cooking oil or clarified butter (ghee)

• 1 pk “W” spice pack

1. In a heavy bottom medium pot bring the water to boil, add tea bags, boil for about 2-3 minutes on medium heat. Strain the tea water into a bowl and set aside.

2. On medium heat, heat oil in the same heavy bottom medium pot. Once oil is heated add “W” spice pack and fry the cumin seeds until they start to crackle or golden.

3. Add drained chickpeas and keep frying for a minute.

4. Add tea water and mix well, cover and cook on medium-low for about 5-10 minutes or until chickpeas are soft. Remove from heat and set aside for step 2. 

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STEP 2: Prepare Masala Using “O” Spice Pack

• 1/3 cup  cooking oil or purified butter (ghee)

• 2 cups   onions, finely chopped

• 2 cups  fresh tomatoes, small diced pieces

• 1 tbsp fresh ginger, finely chopped  

• 1 pk “O” spice pack

1. Heat the oil in a large heavy bottomed pot on medium heat.

2. Add onions and fry over medium heat until golden brown.

3. Stir in the “O” spice pack and the tomatoes and ginger. Cook until all the water has been absorbed and the oil appears on the top of the mixture.

4. Stir in cooked chickpeas along with the tea water and simmer over medium heat for further 15- 20 minutes until the mixture thickens.

5. Depending on desired spice levels, add cayenne/red chili powder. 1/4 tsp = Mild, 1/2 tsp = Medium, 1 tsp = Hot

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STEP 3: Garnish using “W” spice pack                                                                                                          

• 1/2 cup thinly sliced onions
• 1pk “W” spice pack

1. Garnish Chickpea masala using “W” spice pack and mix well and sprinkle the top with onions.

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Serving Recommendations

Serve hot, accompanied with your favourite Indian flatbread (Roti/Chapati, Ashi’s Rasoi Naan Bread, puri, etc.) and/or basmati Rice, Samosas, tamarind chutney and dahi (Yogurt)