Thursday, January 17, 2013

Chana Masala

With the new year, I've been trying to incorporate more 'exotic' spices into our foods because they are incredibly good for you!  (More on that later!)  I saw this recipe on smitten kitchen and knew I had to try it with deer!  So delicious, and Ben even loved it!  (As in asked for seconds AND ate the leftovers!)  Plus, it's a one pot, easy meal, and you can't get better than that!

{Although originally vegetarian, add beef, chicken, pork or deer if you like}

{Toasting cumin seeds}

{Browning meat}

{Total spice weight for this dish--1/8 of a cup!}

{Adding spices}

{Slightly toasting spices}

{Simmer for 1 hour adding more liquid as needed}

Chana Masala

Serves 6


1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
2 teaspoons cumin seeds
2 teaspoons fresh ginger
1/4 teaspoon chili flakes (more if you like heat)
1 pound beef, chicken, pork or deer, diced (optional)
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper or chili powder
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
1-15 oz can diced tomatoes
1 cup broth (chicken, beef, or vegetable)
2-15 oz cans chickpeas, drained and rinsed
1 tablespoon lemon juice
  1. Heat oil in a large skillet.
  2. Add cumin seeds, onions, garlic, ginger, and chili flakes; cook until fragrant.
  3. Add meat; cook through.
  4. Add remaining ingredients and simmer for about 1 hour or until peas are soft adding more broth as necessary.
Helpful hint: head to a local health food store to get only the spices you need for this recipe if you don't use them typically; this will save you money and storage space.

Pin It

1 comment:

  1. Spicy and Interesting Recipe Shared by You. Thank You For Sharing.