The first time I made chana masala I used the recipe from the back of the garam masala box and it was great. Since then, I have yet to find that same box again and have tried many different recipes. This recipe is the end result of all that experimentation.
Heat the ghee in medium-size pot over medium heat. Add the onion, garlic and ginger and sauté until softened. Add the diced tomato and continue to sauté until the tomatoes break down and soften. Reduce the heat slightly, and add the chickpeas and tomato paste, stirring to combine the ingredients. Add one tomato paste can full of water. Add the salt, turmeric, cumin, coriander, garam masala, and green chili. Stir until the ingredients are well combined, adding more water if the mixture gets too dry. Cook for 10 min. Add the freshly chopped cilantro and yogurt, stir well. Reduce the heat to low and simmer for 5 to 10 minutes. Final result should be about the consistency of oatmeal (but much tastier!) Serve immediately over rice or alone. My wife says it tastes even better the second day.
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 4|
|Calories from Fat: 44 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 8.4mg||3 %|
|Sodium 388.8mg||13 %|
|Potassium 792.5mg||21 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 7.6g||31 %|
|Sugars, other 29.8g|
|Protein 8.1g||12 %|
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Calories per serving: 214
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