My name is Kulpreet and I am a marketing coordinator at Ali Cox & Company. My family lives in the Central Valley of California and is originally from Punjab, India. Beans such as garbanzos, black eyed peas, lima beans, and kidney beans are a common ingredient in most Indian Recipes!
Chana Masala is a vegetarian and popular Indian food dish that can generally be found in any Indian restaurant. In India, no matter where you go, this dish would be available. We make Chana Masala year round and never get tired of how amazing it is! As the delicious smell fills the room, it brings back many wonderful memories of my childhood. I learned to make this recipe from my beautiful grandmother who has taught me how to make so many amazing dishes that even I begin to drool over. For now, here is one recipe that I am willing to share!
If you don’t have all the spices on hand, its ok to omit one of them without too much trouble (Except the Masala!), but don’t omit more than two or you will have a completely different and plain dish on your hands.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- 1 cup presoaked garbanzo beans
- 1 Tomato diced
- 3 cloves garlic, diced
- 3 tbsp olive oil
- 1tsp salt (Adjust according to your preferences)
- Juice from one lemon (approx 2 tbsp)
- 1/2 tsp Turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin
- 1/2 tsp garam masala (Curry Powder)
- 1 large bunch of spinach or two handfuls, rinsed
Preparation:
In a large skillet or frying pan, Sautee onions and garlic in olive oil until soft, about 3-5 minutes.
Add garbanzos, Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until garbanzos are cooked and soft.
Reduce heat, add spinach, and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your Chana Masala!
ENJOY!
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