Chickpeas. Indian spices. Tomatoes. Chilies. Onions, garlic and ginger. Sound good? It is.
This isn’t the most conventional chana masala but I’m going by the literal translation so I think I’m safe. It’s a South Indian spin on a North Indian classic.
Chana is Hindi for chickpea and masala means spiced or spice mixture. This is chickpeas. It’s well spice. So I’m calling it chana masala. I think I’m safe.
It’s really not that far off a conventional chana really. It’s not in your face spicy. Balanced. A nice counterpoint to a big lamb curry. Any curry really. Or no curry. It stands alone as a vegetarian main.
Curry leaves give this chana masala a little something extra
The only big twist is the fresh curry leaves. Adds a South Indian flair. A new taste. Surprising. Surprisingly tasty. Leave them out and you have a good chana masala. Keep them in and you have something different. Something new. Something delicious.
Curry leaves have nothing to do with curry powder. They don’t grind up curry leaves to make curry powder. Think of them as an Indian herb with a misleading name. They have to be fresh. Dried curry leaves taste like nothing. At best. Dust at worst. Just don’t bother.
chana masala
Ingredients
To make the chana masala
- 4 Tbsp vegetable oil
- 2 large onions minced
- 1 Tbsp garlic ginger paste - recipe link below
- 2 green chilies minced
- 15 fresh curry leaves - optional
- 2 tsp restaurant spice mix or curry powder of your choice - recipe link below
- 1 tsp mild kashmiri chili powder or 1/4 tsp cayenne mixed with 3/4 tsp paprika
- 1 tsp cumin powder
- 1 15 oz can diced tomatoes or better yet 4-5 plum tomatoes, seeded and diced
- 2 19 oz cans chickpeas drained and rinsed
- 1 Tbsp cilantro leaves and stems minced
- 1 tsp salt to taste
To finish the chana masala
- 2 Tbsp cilantro leaves minced
- 1/4 lemon juiced
- pinch of garam masala optional
Instructions
- Heat the oil in a sauce pan large enough to hold all the ingredients.
- Add the oil and fry the minced onions until flecks of brown start to appear. This can take 10-15 minutes.
- Add the garlic ginger paste, green chili, curry leaves if using them and indian spice mix, salt, chili powder and cumin. Cook about 1 minute. Be careful not to burn the spices.
- Add the tomatoes and simmer about 10 minutes.
- Mix in the chickpeas and enough water or stock to keep the mixture loose.
- Simmer about 20 minutes, adding water or stock as needed.
- Add the cilantro, lemon juice and garam masala and simmer 5 minutes more. Taste and adjust for salt.
Notes
Nutrition
Is there a rule that says piccata has to be veal or chicken scaloppini? If there is, I’m breaking it. Lemon, capers and chicken is a great flavour combination. You can make it even better, though. Imagine adding the goodness of a roasted poultry fond to it. Roast chicken with lemon caper sauce. That’s a whole different piccata flavour experience.
I am a roast chicken addict. A whole roast chicken gives everyone a bit of dark. A bit of white. A whole chicken throws a nice fond as well. Fond is those wonderful brown bits in the pan that melt into the sauce. They are key. They add big flavour. That’s true every time you roast a chicken. Or pork. Or lamb. It’s just a bit of cooking magic that happens when you roast meat. Learn to love it.
Roast some chicken. Skim off the clear fat. Deglaze with lemon and chicken stock. Toss in some capers. If you can roast a chicken, you can make this. Simple. But oh so tasty.
I’ve shown roast chicken with lemon caper sauce served up with roasted potatoes. It works just as well with pureed cauliflower or smashed new potatoes. With whatever your favourite starch is. This works just as well with chicken parts. Breasts. Thighs. Cornish hens even. Full disclosure. I used a Cornish hen for these pictures. Makes a perfect dinner for two. So go crazy. Mix it up. But try roast chicken with lemon caper sauce. You won’t be sorry…
