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Unquestionably the best chana masala I have ever made, a hint of sour transforms…

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Unquestionably the best chana masala I have ever made, a hint of sour transforms the whole dish. Have it for dinner with rice, toasted naan and/oder Ähnlichedollop of plain yogurt and end your Tuesday warm-bellied and content. (Chana Masala on smittenkitchen.com or linked in profile. In more detail: Tap the SK logo here. Go to where it says “find these recipes: ↴” (you might need to click “More” first to see it) and tap the link below. Select the image for the recipe you want, and it will take you to it.)

24 thoughts on “Unquestionably the best chana masala I have ever made, a hint of sour transforms…

  1. My mom adds 1 tablespoon of tamarind pulp instead of lemon and grinds a handful of chanadal to make a paste and add it to the gravy. You can add this to a bowl of veggies and eat as is.

  2. I made this yesterday. I’m blitzing the leftovers and using it like hummus in lavish wraps with cilantro, grated carrot, cucumber and green onion.

  3. Looks great! Some folks use amla powder (dried gooseberry powder) to give it a darker color and a very characteristic tangy hit.

  4. You should try Madhur’s black-eyed peas recipe(lobbia) from “The Madhur Jaffrey cookbook”… It is a staple in our french canadian family!

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