Chana and Potato Masala

This recipe is just a variation on the Easy Chana Masala recipe.  I used crushed tomatoes instead of diced tomatoes.  I left out tomato paste because I thought the starch from the potatoes would thicken the sauce sufficiently.  Everything else’s the same.



I was little nervous whether Peanut would eat it. To be safe, I actually used half a jalapeno pepper and 1/2 teaspoon of paprika powder. Peanut loved it. I’m so lucky that both my girls are not picky eaters!

By the way, Peanut is starting to put two words together, “Want more” being one of the phrased. But for some reason, she has trouble with “More please.” Even though, she clearly knows how to say more and please individually.


Chana and Potato Masala

Time: 15 min prep; 20 min cooking

Serves: 4


2 tablespoon olive oil
1 teaspoon cumin seeds
1 medium-sized onion, finely chopped
1 jalapeno pepper, seed removed, finely chopped (use green chillies if you like heat)
3 cloves of garlic, grated
1 inch piece ginger, grated
½ teaspoon turmeric
½ teaspoon paprika
1 teaspoon coriander power
1 teaspoon cumin powder
3 cups crushed tomatoes
2 russet potatoes, peeled and diced small
1 cans of garbanzo (chickpeas) beans, preferably low sodium, rinsed and drained
salt to taste
handful fresh cilantro, chopped


Add olive oil to large frying pan with lid on medium-high heat.  When oil is hot, add cumin seeds and fry until the seeds sizzle and pop.  Add onions and peppers and saute until the onions start to soften.

Push aside the onions and add to the center of the pan the grated ginger and garlic.  Add the spices and some salt and saute until well mixed.

Add crushed tomatoes, potatoes and beans and bring to boil. Reduce heat to simmer until the potatoes are tender.  Salt and pepper to taste.  Stir in cilantro before serving.


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