Low Sodium Chana Masala

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

3 tbsp neutral oil or ghee
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
See all
1 tsp cumin seeds
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 serrano or green chile, finely chopped
1 can (14 oz) diced tomatoes
1 ½ tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp amchur (dried mango powder)
½ tsp ground turmeric
½ tsp kashmiri chili powder or mild paprika
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cans (15 oz each) chickpeas, drained and rinsed
½ cup water
1 tbsp lemon juice
¼ cup fresh cilantro, roughly chopped

For serving

cooked basmati rice or naan, for serving (optional)

Instructions

1
Heat the oil or ghee in a large skillet or Dutch oven over medium-high heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and darken by one shade, about 30 seconds — watch closely, as they can burn quickly.
2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, 8–10 minutes.

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