Chana Masala in Minty Yogurt sauce
The recipe Chana Masalan in Minty Yogurt sauce could satisfy your Indian craving in approximately 30 minutes. For $2.88 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 661 calories, 29g of protein, and 28g of fat. Head to the store and pick up bay leaf, chickpeas, tomatoes, and a few other things to make it today. It works well as a reasonably priced sauce. Only a few people made this recipe, and 3 would say it hit the spot. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is excellent. Similar recipes include chana masala , how to make south indian chana masala, punjabi chana masalan or punjabi chole masala | easy chana masala, and punjabi chana masalan or punjabi chole masala | easy chana masala.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 Bay Leaf
2 15 oz cans chickpeas
2 teaspoons Chana Masala Powder
2 teaspoons Coriander Powder-
1 teaspoon Cumin Seeds
2 cloves Garlic
1/2 piece Ginger-
1/2 cup Mint Leaves
2 tablespoons Oil-
1 Onion- finely chopped
1/2 teaspoon Red Chili Powder-
Salt- to taste
2 Tomatoes
1/2 teaspoon Turmeric Powder-
1 cup Yogurt-
Equipment:
frying pan
Cooking instruction summary:
- 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.
Step by step:
1. Blend together the tomatoes, ginger, garlic and mint leaves to a smooth paste. No need to add water.
2. 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.
3. Add coriander powder, chana masala powder and turmeric powder and chili powder. Fry for 2 minutes.
4. Add the ground tomato paste, mix well and fry until oil separates.
5. 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.
6. Mix thoroughly. If needed, add 1/4 cup of water.
7. Let it simmer for 5 minutes and remove from heat.
8. Serve hot with rice, roti or naan.
Nutrition Information:
covered percent of daily need
