Chana masala in minty yogurt sauce
A quick and affordable Chana Masala recipe with minty yogurt sauce, perfect for gluten-free and lacto-ovo vegetarian diets. This recipe is rich in protein and offers a delicious blend of Indian flavors. Best enjoyed as a cozy dinner option or for a special gathering.
Ingredients
bay leaves
2
canned garbanzo beans
30 oz
chana dal
2 tsps
ground coriander seeds
2 tsps
cumin seeds
1 tsp
garlic
2 cloves
ginger
0.5
fresh mint
0.5 cup
oil
2 Tbsps
onion
1
chili powder
0.5 tsps
salt
2 servings
tomatoes
2
turmeric
0.5 tsps
yogurt
1 cup
Method
- Blend together the tomatoes, ginger, garlic and mint leaves to a smooth paste. No need to add water.
- Heat oil in a large pan and add cumin seeds and bay leafs. Fry for 10 seconds and add the chopped onion and saute until soft.
- Add coriander powder, chana masala powder and turmeric powder and chili powder. Fry for 2 minutes.
- Add the ground tomato paste, mix well and fry until oil separates.
- Add the canned or cooked chana/chick peas and salt and mix well.Cook for 7-8 minutes. Lower the heat to simmer and add yogurt.
- Mix thoroughly. If needed, add 1/4 cup of water.
- Let it simmer for 5 minutes and remove from heat.
- Serve hot with rice, roti or naan.
Nutrition:
Carbs
83 g
Fat
27 g
Protein
29 g
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