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Food Recipes Tried

2021 Project May :: Chana Masala

You thought I forgot to make the May Bon Appetit meal, didn’t you?

If you’re new here, I am currently working on a project where I make one meal per month from that month’s issue of Bon Appetit. I started this in January, if you want to go back to the beginning, here you go!

This month I chose the Chana Masala. I love Indian food, but I’m never really great at making it. It turns out good, but it’s never as good as restaurants’ Indian food. So I wanted to try this.

Chana Masala Ingredients

I made this May 27, 2021 for lunch. It was super easy, and tasty. However, I might have used too much cayenne. It was really hot! I halved the recipe since I only had one can of chickpeas and I knew I didn’t need 4 servings. I’m the only one who likes vegetarian dishes in this household.

Chana Masala

I didn’t have the coriander and cumin in seed form, just ground, so I skipped the step where you toast the seeds and then grind them. I hope the spices were toasted before ground and packaged. But even if they weren’t, it had great flavor.

Chana Masala
This was just before I started simmering it.

So other than that, I followed the recipe except I added spinach at the end for some color and vitamins. Here’s where I went rouge and added spinach.

Chana Masala almost done
This was after about 40 minutes of simmering. Just before adding cornstarch slurry.

I don’t know why it’s not as dark as the photo. It started out pretty dark but by the time it was done it was pretty yellow.

Chana Masala finished

Different lighting. Still not as dark as the photo.

Chana Masala finished

The garlic, onion, tomatoes, ginger, and maybe the rice (I’m not sure) were all from Imperfect Foods. Use my link and get $10 off your first box. Full disclosure, I get $10 too.

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