Chana Masala in Minty Yogurt sauce

Chana Masala in Minty Yogurt sauce

Chana Masala in Minty Yogurt sauce

30 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   18 Points
Cuisine
  • Indian
  • Asian
  • sauce
Comments
Ingredients
  • 2 Bay Leaf
  • 2 15 oz cans chickpeas
  • 2 teaspoons Chana Masala Powder
  • 2 teaspoons Coriander Powder-
  • 1 teaspoon Cumin Seeds
  • 2 cloves Garlic
  • 1/2 piece Ginger-
  • 1/2 cup Mint Leaves
  • 2 tablespoons Oil-
  • 1 Onion- finely chopped
  • 1/2 teaspoon Red Chili Powder-
  • Salt- to taste
  • 2 Tomatoes
  • 1/2 teaspoon Turmeric Powder-
  • 1 cup Yogurt-
Instructions

Blend together the tomatoes, ginger, garlic and mint leaves to a smooth paste. No need to add water.

Heat oil in a large pan and add cumin seeds and bay leafs. Fry for 10 seconds and add the chopped onion and saute until soft.

Add coriander powder, chana masala powder and turmeric powder and chili powder. Fry for 2 minutes.

Add the ground tomato paste, mix well and fry until oil separates.

Add the canned or cooked chana/chick peas and salt and mix well.Cook for 7-8 minutes. Lower the heat to simmer and add yogurt.

Mix thoroughly. If needed, add 1/4 cup of water.

Let it simmer for 5 minutes and remove from heat.

Serve hot with rice, roti or naan.

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