Go Back
Creamy Chana Masala With Coconut Milk

Creamy Chana Masala With Coconut Milk - Affordable Food Ideas

As a food enthusiast, I often find myself exploring different flavors and dishes, but one meal that always pulls me in is chana masala. 
Today, I'm excited to share my experience with "Creamy Chana Masala with Coconut Milk." It's a comforting dish that bursts with flavor and has a rich, creamy texture that leaves you wanting more. 
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Indian
Calories: 509
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • 2 cans of chickpeas, drained and thoroughly rinsed 15 oz
  • 10 oz can of diced tomatoes with green chilies
  • 1 tablespoon cumin seeds
  • 1 teaspoon fresh ginger, grated
  • 4 garlic cloves, finely minced
  • 1 medium onion, finely chopped
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • A pinch of black pepper
  • 1/4 baking soda
  • 1/2 cup water
  • 3/4 cup full-fat coconut milk, stirred well
  • 1 teaspoon garam masala
  • 1 teaspoon tamarind paste
  • 1/2 teaspoon smoked paprika
Optional Toppings:
  • A squeeze of fresh lemon juice
  • Fresh cilantro, chopped
Optional Sides:
  • Basmati rice
  • Garlic naan

Method
 

Step 1: Sauté the Aromatics
  1. In a large pot, heat 1 tablespoon of coconut oil over medium heat. Once it’s warm, toss in 1 medium onion, finely chopped, and sauté until it turns golden brown. 
    This process usually takes about 5 to 7 minutes. The aroma of coconut oil mixed with onions fills the kitchen, and trust me, it’s a delightful start.
Step 2: Add Spices and Aromatics
  1. Next, add in 4 minced garlic cloves and 1 teaspoon grated fresh ginger. Sauté for about 1 minute until fragrant. Don’t forget to keep an eye on the heat; you don’t want the garlic to burn. 
    Then, sprinkle in 1 tablespoon cumin seeds, 1 teaspoon ground coriander, ½ teaspoon ground turmeric, and 1 teaspoon ground cardamom. Stir these in for another couple of minutes, allowing the spices to bloom and fill your kitchen with incredible scents.
Step 3: Introduce Chickpeas and Tomatoes
  1. Add 2 cans of chickpeas (drained and rinsed) and the 10 oz can of diced tomatoes with green chilies. Stir everything well so that the chickpeas are fully coated with the spicy mixture. At this point, I get excited because it starts to look like magic in a pot.
Step 4: Enhance the Flavor
  1. To this beautiful mixture, add ½ teaspoon sea salt, a pinch of black pepper, and ¼ teaspoon baking soda. The baking soda may seem odd, but it helps soften the chickpeas.
    Pour in ¼ cup of water to keep things from sticking and ensure everything is well combined. Allow it to come to a gentle simmer.
Step 5: Add Coconut Milk and Finish Cooking
  1. Now, here comes the star of the show! Lower the heat and slowly stir in ¾ cup of full-fat coconut milk. The mixture will become luscious and creamy. Let it simmer for about 15 minutes, allowing the flavors to meld beautifully. 
    Towards the end, add 1 teaspoon garam masala, 1 teaspoon tamarind paste, and ½ teaspoon smoked paprika. Taste and adjust the seasoning if necessary. The coconut creates a delightful balance with the spices.

Notes

  • Increase the spice levels if you enjoy a kick by adding more green chilies or a dash of cayenne pepper.
  • Use fresh herbs like cilantro for garnish; it adds freshness and color.
  • Serve hot, as it enhances the flavors and creates an inviting atmosphere at the table.
  • Pair with different sides; experiment with rice, naan, or even a quinoa salad to switch things up.
  • Preparation ahead of time can make your weeknights easier. This dish is great as leftovers!