Trader Joe’s Palak Paneer is the puréed spinach with Indian spices and a soft paneer cheese dish pictured below. (P.S. I would totally buy this again), and it pairs so perfectly well with whole wheat naan and this Indian Chana Masala. It’s spiced, has a little heat and is balanced with the palak paneer. Grab some naan with dipping or scooping or serve it over rice, and you have a filling, meatless dish.
Ingredients (serves 4 with 1 c servings).
- 2 t coconut oil
- 1/2 onion, diced
- 1 can (13.5 oz) diced tomatoes, no salt added and drained
- Spices:
- 1 t chili powder
- 1 t paprika
- 1½ t ground cumin
- 1½ t chili powder
- 1 t ground turmeric
- 1/8 t garlic powder
- 1/2 t ground ginger
- 1/16 black pepper *
- 1/16 t ground cinnamon *
- 1/16 ground cardamom *
- 1/16 t ground cloves *
- 1/4 ground nutmeg *
- 1 can (13.5 oz) chickpeas, drained and rinsed
- 1 c light coconut milk
- 1/2 serrano pepper, minced
- 1 lemon wedge (1/6 of lemon), juiced
- Salt to taste
* NOTE: if you have garam masala, omit starred spices and add 1 tsp garam masala. I didn’t have the spices to make it, so I improvised and the result was still pretty great. Also, authentic chana masala has coriander and fresh cilantro leaves. I made this on a whim so feel free to add either to taste.
Directions.
- Heat a large skillet or pan over medium heat and add oil until melted. Add drained tomatoes and onions. Reduce to low heat and simmer for 8-10 min or until tomatoes have thickened and onions are tender.
- Stir in spices and chickpeas until spices are well distributed.
- Pour in coconut milk and keep curry at a simmer for another 4-5 min. Add finely minced serrano peppers during or after this step depending on your spice level. Remove seeds if you want less heat.
- Mix in fresh lemon juice and salt to taste.
- Serve as is, over rice — white, brown or cauliflower — or with naan. Serve with other Indian dishes like Trader Joe’s Palak Paneer (the spinach dish pictured below).
- Enjoy!
Adapted from Minimalist Baker‘s “Chana Masala.”
