Chana Masala in Fifteen Minutes

This post is totally unplanned and the reason I am sharing it is because I’m sure just like me, at times you all also need a quick dinner fix on busy nights. This is a simpler and lighter version of the traditional dish that includes fresh tomatoes and more spices such as garam masala, green chilies etc. The best part about this recipe is that you have a flavorful vegan dish ready within 15 minutes. It does not require extensive preparation, is delicious and goes equally well with rotis, rice, naan or bread. Feel free to increase the quantity as needed.

Happy Holidays! xx

Ingredients
8 Ounces (Organic) Canned Chickpea, washed and drained
1 Small onion, chopped
1 1/2 Teaspoons Tomato Paste
1/4 Teaspoon Ginger and Garlic Paste
1 Teaspoon Cooking Oil
1/2 Teaspoon Red Chili Powder
1/4 Teaspoon Coriander Powder
1/4 Teaspoon Turmeric Powder
1/4 Teaspoon Cumin Seeds
Lemon Juice and Salt to Taste
Cilantro for Garnish

Process

1. Heat oil in a pan and add cumin seeds. Once cumin seeds start to crackle add onions and cook on medium heat for 2-3 minutes or until they become translucent.
2. Add ginger garlic paste and saute for 30 seconds, followed by tomato paste, salt, chili powder, coriander powder and turmeric powder.
3. Cook the mixture on medium-high heat for 2 minutes, until the raw aroma of the spices disappear.
4. Add chickpea and mix well, reduce the heat to medium and let everything simmer for 3-4 minutes.
5. Add lemon juice and adjust the spices if needed.
6. Garnish with cilantro and serve with naan or bread.

Enjoy! 🙂