Chana Masala

Cooking for a Crowd, Recipes, Weekend Cooking, Worknight Dinners
chana masala
Share:Tweet about this on TwitterShare on FacebookPin on Pinterestshare on TumblrGoogle+Share on StumbleUponEmail to someone
chana masala

Photo: Leigh Loftus

I’m not shy about my lack of exposure to ethnic foods. Growing up, pork lo mein was about the most exotic thing that passed my lips. And even then, I’d pick out the onions and the “green things.” (Scallions? Herbs? No way, no how).

Though my palate has certainly expanded beyond Chinese takeout, I’ve yet to experience authentic Indian food. The closest I’ve come is Martha Stewart’s Easiest Indian Stew, which I made last night for dinner (and lunch today, and most likely tomorrow, too!)

This stew was thick and filling and would be perfect for anyone who prefers a vegetarian style of eating. I served it atop a bowl of pearled barley seasoned with ginger and oregano, that had spent the day cooking in my crock pot. It’s a little spicy but the barley, which had a thick, creamy texture after slow-cooking all day, evened out the strong flavors.

chana masala

Photo: Leigh Loftus

Chana Masala
Author: 
Recipe type: Worknight Dinners, Weekend Cooking, Cooking for a Crowd
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 cup long-grain white rice (I substituted the rice for barley)
  • 2 tablespoons vegetable oil, such as safflower
  • 1 medium onion, minced
  • 2 garlic cloves, finely chopped
  • Coarse salt and ground pepper
  • 1 tablespoon curry powder, plus more for garnish
  • 1 teaspoon ground ginger
  • 3 cups homemade or best-quality store-bought tomato sauce
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 tablespoon fresh lime juice, plus lime wedges for garnish
  • ½ cup plain low-fat yogurt
Instructions
  1. Cook rice according to package instructions; cover, and keep warm. While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
  2. Add tomato sauce, chickpeas, and 1½ cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes.
  3. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.
 

Share:Tweet about this on TwitterShare on FacebookPin on Pinterestshare on TumblrGoogle+Share on StumbleUponEmail to someone
Previous Story
Next Story

You Might Also Like

16 Comments

  • Reply
    Home with Mandy
    December 14, 2008 at 3:00 am

    When I said this title cracks me up, I was referring to “When I dip, you dip, we dip.” There really isn’t anything funny about Easiest Indian Stew…although I do want to give it a shot. 🙂

  • Reply
    Home with Mandy
    December 13, 2008 at 3:00 am

    The title of this post cracks me up! I tagged you on my blog, check it out for rules to play!

  • Reply
    Debbie Davis
    December 11, 2008 at 3:00 am

    Sounds delicious! I’m going to check and see if I have these ingredients in my pantry. Thanks for another wonderful recipe!

  • Reply
    grace
    December 11, 2008 at 3:00 am

    now THAT’S what i call a stew! thick and hearty and stick-to-your-ribs. some ethnic food scares me, but this is great. 🙂

  • Reply
    Susan from Food Blogga
    December 11, 2008 at 3:00 am

    I love these kinds of dinners where everything gets cooked in one pot and the end result is something hearty and satisfying.

  • Reply
    Elra
    December 11, 2008 at 3:00 am

    Hi Maris,
    The curry look really good, what I really impress is that you don’t mind to try new ethnic food. Well done.
    Cheers,
    Elra

  • Reply
    susan
    December 11, 2008 at 3:00 am

    I have been talking about trying Indian food for so long.
    I just need to do it.

  • Reply
    lisa (dandysugar)
    December 10, 2008 at 3:00 am

    Indian food is one of my favorite cuisines. This dish looks delicious! I like the addition of pearl barley in place of the rice. A very nice healthy meal.

  • Reply
    Pearl
    December 10, 2008 at 3:00 am

    stew looks so perfect for cold days 🙂 i’ve never had indian food!

  • Reply
    Joey
    December 10, 2008 at 3:00 am

    Indian food is the best food. Looks delicious.

  • Reply
    Kevin
    December 10, 2008 at 3:00 am

    Looks good. I have been wanting to explore more Indian cuisine as well.

  • Reply
    Lydia (The Perfect Pantry)
    December 10, 2008 at 3:00 am

    What a nice introduction to Indian food. It’s such a rich and varied cuisine; I hope this is just the beginning of your exploration!

  • Reply
    Heidi Renée
    December 9, 2008 at 3:00 am

    I made Indian for dinner last night, too, with potato, spinach, onion, garlic, and a spicy tomato sauce. I could eat it every day!

  • Reply
    magda
    December 9, 2008 at 3:00 am

    Wow … except for the ginger, I have all the makings for this dinner in my kitchen, right now. It must be a sign : )
    p.s., I made your banana muffins yesterday; they are So. Very. Delicious. Thanks!

  • Reply
    gazellesoncrack
    December 9, 2008 at 3:00 am

    I love, love, love Indian food. I could eat it every day. Unfortunately, I can’t recommend any good places (unless you’re going to be in the LA area).
    However, I never have cooked barley.
    (I have a great cookbook with easy, low-fat Indian recipes – I’ll see if I can find it let you know what it’s called.)

  • Reply
    Daryl
    December 9, 2008 at 3:00 am

    I could take abite out of that lime. It looks sofresh crisp!. The stew is making my mouth water and my stomach growl.

  • Leave a Reply

    Rate this recipe: