Chana Masala with Coconut Milk
60% authentic · Indian Fusion
A creamy, slightly sweet twist on Chana Masala, incorporating coconut milk for a richer texture and milder flavor profile, inspired by South Indian influences.
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Ingredients
- Chickpeas (canned or dried, cooked)2 cans (15 oz each) or 1 cup dried
- Coconut Oil or Vegetable Oil1 tbsp
- Onions, finely chopped1 medium
- Garlic, minced2 cloves
- Ginger, grated1 tsp
- Tomatoes, pureed1 cup
- Coriander powder1 tsp
- Cumin powder0.5 tsp
- Turmeric powder0.5 tsp
- Garam masala0.5 tsp
- Red chili flakes (optional)0.25 tsp
- Full-fat Coconut Milk1 cup
- Saltto taste
- Water0.25 cup (if needed)
- Fresh cilantro, chopped (for garnish)2 tbsp
Steps
- 1
Drain and rinse canned chickpeas. If using dried, ensure they are cooked and tender.
- 2
Heat oil in a pot over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- 4
Stir in coriander powder, cumin powder, turmeric powder, garam masala, and red chili flakes (if using). Cook for 30 seconds.
- 5
Add pureed tomatoes and cook for 3-4 minutes until slightly thickened.
- 6
Pour in the coconut milk and add the chickpeas. Stir to combine.
- 7
Bring to a gentle simmer. Add salt. Cook uncovered for 10-15 minutes, allowing the sauce to thicken slightly. Add a little water if it becomes too thick.
- 8
Garnish with fresh cilantro before serving.
