Sugar-Free Channa Masala
Discover the wholesome, guilt-free delight of Sugar-Free Channa Masala, a vibrant and flavorful Indian curry that’s perfect for those seeking a healthier yet satisfying meal option. This recipe showcases tender chickpeas cooked in a luscious tomato puree infused with the bold aromas of cumin seeds, garlic, ginger, and a rich blend of warming spices like garam masala, turmeric, and coriander. Free from added sugars, this dish celebrates natural sweetness and robust flavors, making it ideal for health-conscious eaters without compromising on taste. Ready in just 45 minutes, this easy-to-make vegetarian recipe is perfect for busy weeknights or special dinners. Serve it hot with rice or naan bread, and garnish with a splash of lemon juice and fresh cilantro for a vibrant finish. Healthy, nutritious, and irresistibly delicious, this sugar-free channa masala is sure to become a family favorite! Keywords: Sugar-Free Channa Masala, Indian curry, healthy chickpea recipe, vegetarian dinner, quick and easy meal.
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Recipe Information
Ingredients
- 2 cups Chickpeas (cooked, drained)
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (pureed)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 Green chili (finely chopped)
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Lemon juice
- 2 tablespoons Oil (vegetable or canola)
Instructions
Heat oil in a large pan over medium heat.
Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add chopped onion and sauté until golden brown.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the chopped green chili and pureed tomatoes, and cook for 5-7 minutes until the tomato puree thickens and the oil starts to separate from the mixture.
Stir in the coriander powder, turmeric powder, red chili powder, and salt. Cook for 2 more minutes to mix the spices well.
Add the cooked chickpeas to the pan and stir well to coat with the spice mixture.
Pour in the water and bring to a boil. Lower the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
Stir in the garam masala and cook for an additional 2 minutes.
Remove from heat and stir in the lemon juice and freshly chopped cilantro.
Serve hot with rice or naan bread.
Nutrition Facts
Calories |
1103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 150.9 g | 55% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 32.1 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2175 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
