This easy Chana Masala with kale follows a simple formula and will show you how easy it is to create a flavorful dish in under 20 minutes!
So let’s talk indian food for a minute. I used to think that some curries and indian dishes tend to require some strenuous math calculations (for spices) to get it just right. Certainly, nobody should feel that way. Because (truth be told), they’re way more forgiving than we think. Almost all indian recipes (well, almost) seem to follow a repeatable formula, and this Easy Chana Masala with Kale is one of them. Here’s how to master it:
BASIC FORMULA:
- First of all, bloom spices in some oil
- Second, layer in aromatics (like garlic and onion)
- Third, add a background base (tomatoes, or in some curries, coconut milk)
- Fourth, and add a featured base (in this recipe, chickpeas)
That’s basically it, it’s that easy.
LET’S REPEAT (IT’S EASY TO REMEMBER):
- Oil and bloomed spices
- Aromatics
- Background base
- Featured base
ADD IN YOUR FAVORITE GREENS
I decided to add in some kale at the end because we can all use more veggies in our lives. Our garden has some overwintered kale, too, and it’s been producing so much that I have to find ways to sneak it in, and this recipe suited that purpose perfectly. When in a pinch, you can substitute baby spinach, swiss chard, or even julienned collard greens. In other words, you do you!
THE EASY CHANA MASALA WITH KALE PLAYS NICELY WITH:
- First, let’s talk the remaining fat portion: A drizzle of coconut yoghurt or crushed peanuts on top may be used to fulfill that
- Next, if you’re on maintenance, you can add some cinnamon sweet potatoes (to be used as grain)
- Another idea is to add a side of a beautiful quick pickle salad
- Consider serving it with sliced cucumbers with a pinch of salt
- Maybe add a raita on the side?
- Lastly, try it with a simple cilantro and herb chutney!
HOW TO CHANGE IT UP A BIT:
- First, change the chickpeas for lentils
- Next, use a 14 oz can of fire roasted tomatoes in place of the fresh tomatoes
- Try adding additional herbs to the dish, such as chives and dill (in India, herbs are often used as a vegetable, calling for 3 cups of dill in a recipe for instance!)
- I know it sounds weird, but during this quarantine, you may only have spring mix on hand. Use that in place of your kale.
- Cook this in a slow cooker or Instant pot (cooking the aromatics and onion on high first)
- Drizzle lime juice in place of lemon juice
- Grate some lemon or lime zest on top
- Seems like this would be weird, but throw in 1 inch piece of cinnamon (trust me, you’ll love it)
- Above all, have fun, play around with it and experiment!
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Easy Chana Masala with Kale
Equipment
- Dutch oven or heavy bottomed pot.
Ingredients
- 1 tbsp neutral oil (like grape seed)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 to 1 whole jallapeno pepper, seeded and diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 inch knob ginger, peeled and minced
- 1/2 tsp turmeric powder
- 1 pinch salt (or more to taste)
- 5 small roma tomatoes
- 12 oz cooked and rinsed chickpeas
- big handful of kale, chopped
- 1/4 cup cilantro, chopped (optional)
- 1 slice of lemon
Instructions
- First, heat oil, add spices, until fragrant (will pop and foam a little)
- Secondly, add in the onion, garlic and ginger, and stir.
- Sprinkle in the turmeric and salt to the dry mixture and cook, stirring often, for about 2 minutes.
- Then, add in the tomatoes, 1/2 cup water, and simmer covered for about 6 minutes until the tomatoes break down. You want them to break down for the most part.
- Add in the chickpeas and the kale, and simmer to wilt the leaves and heat the chickpeas through, about 5 minutes.
- Lastly, throw in the cilantro, if using.
- Once served, squeeze some lemon on top.
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