Chana Masala is a very common North Indian dish typically served over basmati rice with a yogurt-cucumber sauce on top. My version might not be authentic, but it is still lip-smackin’ good! Sometimes I will add chopped red potatoes and spinach to this recipe too. I usually serve it over brown basmati rice with a slew of other Indian dishes and a bowl of Raita on the side.
Ingredients
3 tablespoons
extra virgin olive oil
(or coconut oil)
2 medium
onions
minced
3
jalapeño peppers
(or any other pepper)
1 inches
fresh ginger
peeled
4 cloves
garlic
1 tablespoons
ground cumin
1 tablespoons
ground coriander
1 teaspoons
turmeric powder
1 teaspoons
garam masala
2 pounds
roma tomatoes
(or 3 cups tomato puree)
4 cups
cooked
garbanzo beans
2 teaspoons
Herbamare
(or to taste)
2 tablespoons
freshly squeezed
lemon juice
(or lime juice)