Summary

The recipe Chana Masalan in Minty Yogurt sauce can be made in roughly 30 minutes. For $2.88 per serving, you get a sauce that serves 2. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 661 calories, 29g of protein, and 28g of fat per serving. This recipe is liked by 3 foodies and cooks. It is brought to you by Foodista. It is a reasonably priced recipe for fans of Indian food. Head to the store and pick up bay leaf, ginger, coriander powder, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is amazing. 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.

Instructions

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.
6. Cook for 7-8 minutes. Lower the heat to simmer and add yogurt. 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.

Ingredients

• 1 Bay Leaf
• 2 chickpeas
• 3 Chana Masala Powder
• 4 Coriander Powder
• 5 Cumin Seeds
• 6 Garlic
• 7 Ginger
• 8 Mint Leaves
• 9 Oil
• 10 Onion- finely chopped
• 11 Red Chili Powder
• 12 Salt- to taste
• 13 Tomatoes
• 14 Turmeric Powder
• 15 Yogurt

Directions

• 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.