I will be preparing this appetizer a lot this holiday season because manjula's kitchen is your home for indian vegetarian recipes and delicious cooking videos.
Recipe Summary Chana Masala
This version of chana masala uses spinach instead of tomatoes, like my favorite Indian restaurant makes. It is so easy to throw together, and pretty healthy to boot! A perfect meal on a cold winter night when served with naan and basmati rice.Ingredients | Quick And Easy Indian Dinner Recipes Vegetarian
1 tablespoon extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 (15 ounce) can chickpeas (garbanzo beans), undrained
2 tablespoons lemon juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon curry powder
½ cup fresh spinach, or to taste
Directions
Heat olive oil in a large saucepan over medium heat; saute onion until softened, about 5 minutes. Add garlic and saute until fragrant, about 1 minute.
Stir chickpeas with liquid from can, lemon juice, coriander, cumin, garam masala, and curry powder into onion mixture; bring to a boil. Reduce heat and simmer, stirring often, until liquid is mostly evaporated and sauce is thickened, 15 to 20 minutes.
Stir spinach into sauce and simmer until wilted, about 5 more minutes.
You may add more water as desired (and depending on how much water is retained from the spinach) to suit the sauce to your tastes.
You can use 1/4 block frozen spinach, thawed and drained, instead of fresh if desired.
Info | Quick And Easy Indian Dinner Recipes Vegetarian
prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
