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So last year, as you all know, Jason and I fell in love with London. We went there for a quick weekend jaunt for Jason’s 30th birthday and I had to do all the planning since it was kind of a surprise trip.
During the course of my research for our London trip, I came across the restaurant review for Dishoom. London is known, oddly enough, for really good Indian food so we knew we had to go to one so when I researched it on TripAdvisor, Dishoom was at the top. It didn’t disappoint. It was the BEST meal we had in London that entire weekend and when Jason and I go back in April, we are going there again. I feel like Dishoom should’ve been a part of TripAdvisor’s 2015 Traveler’s Choice list ;) but I might be a bit biased.
While we were there (and ordered a bunch off their menu), we had this amazing chana masala dish that I couldn’t stop thinking about. I tried my hardest to recreate it and we ended up devouring it at home! The spices of this dish made our entire house smell amazing and warm.
Chana Masala
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- ½ tablespoon coriander
- 1 teaspoon garam masala
- ½ teaspoon ground ginger
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 15 ounces (425 g) can diced tomatoes with juices
- 30 ounces (851 g) canned garbanzo beans, drained and rinsed
- ½ cup (118 ml) water
- Salt and pepper, to taste
- Handful of parsley, finely chopped
Instructions
- In a large skillet, heat up oil over medium-high heat. Add onion and garlic cloves to the skillet. Cook until softened and fragrant, about 5 minutes. Sprinkle the spices over the onion and garlic mixture and stir to mix.1 tablespoon vegetable oil, 1 medium yellow onion, 2 cloves garlic, 1/2 tablespoon coriander, 1 teaspoon garam masala, 1/2 teaspoon ground ginger, 1 teaspoon ground cumin, 1/4 teaspoon ground turmeric, 1/4 teaspoon cayenne pepper
- Add the tomato paste, diced tomatoes, and garbanzo beans to the skillet. Toss to incorporate. Add the water, salt, and pepper.1 tablespoon tomato paste, 15 ounces (425 g) can diced tomatoes with juices, 30 ounces (851 g) canned garbanzo beans, 1/2 cup (118 ml) water, Salt and pepper
- Bring mixture to a boil then lower heat to a simmer and cover skillet and simmer for 20 minutes until mixture is slightly thickened and some of the liquid has evaporated.
- Finally, add in chopped parsley, toss to incorporate.Handful of parsley
- Serve mixture over a bed of white rice and/or eat with naan.
Nutrition
This is a sponsored post for TripAdvisor. They’re 100% my own opinions.
I thought this was ok, but I think my spices may have been to old. I will try it again with new spices.
Coriander seed, or ground?
Ground :)
Lived and worked in India for a year and this was one of my favorite dishes. Made it last night for dinner and it was so delicious. Will make this again!
TripAdvisor is the best. Planned my entire Thailand/Vietnam trip with their recommendations a couple of years ago and it did not disappoint!
Brilliant recipe … seriously bang on….
This looks killer, gotta love a good chana masala and gotta love TripAdvisor for all our type A planning needs :)
I do love Indian flavors & this recipe will be enjoyed over & over again!