Chana masala from Smitten Kitchen by Deb Perelman

  • amchoor
  • ground cayenne pepper
  • chickpeas
  • ground coriander
  • ground cumin
  • fresh ginger
  • onions
  • paprika
  • tomatoes
  • turmeric
  • garam masala
  • cumin seeds
  • green chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Wlow on April 26, 2020

    We were a little disappointed by the dish. N thought it needed to be a little sweeter so we did add a little sugar. G did not like the sourness even though we used less lemon juice but still had the amchoor full amount. We had to substitute ground ginger for fresh! I read online to use only 1/8 teaspoon ground ginger for a tablespoon fresh ginger. I know the flavor is quite different but that’s all we had. Used canned chickpeas and canned fire roasted tomatoes (less than called for). Kashmiri mirch in place of cayenne. Cumin shows up twice and I’m not sure why but we did use the full amount, freshly toasted and ground.

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