Gluten free

Vegetarian

Chana masala in minty yogurt sauce

Name: Chana masala in minty yogurt sauce
Total time: 30 min
Yield: 2 servings
Ingredients: 2 bay leaves; 850.49 g canned garbanzo beans; 2 tsps chana dal; 2 tsps ground coriander seeds; 1 tsp cumin seeds; 2 cloves garlic; 0.5 ginger; 22.5 g fresh mint; 2 Tbsps oil; 1 onion; 0.5 tsps chili powder; 2 servings salt; 2 tomatoes; 0.5 tsps turmeric; 245 ml yogurt

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

canned garbanzo beans

850.49 g

chana dal

2 tsps

ground coriander seeds

2 tsps

cumin seeds

1 tsp

garlic

2 cloves

ginger

0.5

fresh mint

22.5 g

oil

2 Tbsps

onion

chili powder

0.5 tsps

salt

2 servings

tomatoes

turmeric

0.5 tsps

yogurt

245 ml

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:

669 kcal

Carbs

83 g

Fat

27 g

Protein

29 g

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