Comments on: chana masala

By: Mydul

Mydul — Wed, 08 Feb 2012 07:56:25 +0000

Looks very very delicious. :) 1 personal suggestion for this dish. add 1 tbsp panch phoron.

By: deb

deb — Sat, 04 Feb 2012 02:52:10 +0000

Hi Gary — I would expect it to keep for several days. I’d reheat it gently on the stove, possibly with a splash of water if it looks like the chickpeas had “drank” much of the sauce in the resting time.

By: Gary

Gary — Fri, 03 Feb 2012 09:29:54 +0000

Someone, i believe craig on line 276-ish asked how long this will keep for in the refrigerator. No one had answered and i was wondering if anyone had any experiance with the refrigeration life of this.

By: michelle

michelle — Tue, 17 Jan 2012 15:44:51 +0000

I tried this recipe and it was amazing!!!! Thank you!! :)

By: Shamila

Shamila — Fri, 13 Jan 2012 03:23:35 +0000

Hi! Discovered your blog last week and have been inspired to make the Chana Masala and Rajmah 3 times already! Thanks for the inspiration and motivation.

By: siwaa

siwaa — Thu, 22 Dec 2011 10:38:31 +0000

Quite good – although I had to simmer it for at least an hour to soften the chick peas (used canned). Will definitely make it again but will increase the amt. of spices – missing just a bit of taste.

By: ediblegg

ediblegg — Tue, 13 Dec 2011 03:27:42 +0000

oooooooooooohhh my, this was wonderful. i just had to post it on my blog, fregetariantimes.com. thanks so much for the delightfully spicy, garlicy, oniony, rich inspiration! mmmmmmmm mmmmm.

By: Freek

Freek — Sat, 03 Dec 2011 20:32:34 +0000

Tried it with the given amounts of spices, and it’s not that it’s too strongly spiced now, but the structure is not as nice anymore.. too grainy..

By: Best electric cigarette

Best electric cigarette — Wed, 30 Nov 2011 03:46:57 +0000

This chana masala is looking very tasty.. Really dying to taste it..

By: Freek

Freek — Sun, 27 Nov 2011 22:37:48 +0000

I make this recipe regularly but after just getting a set of measuring spoons (and googling some after seeing how big they are) it turns out your american teaspoons are a whole 5 ml :o i estimate what i have been using was maybe 2.5 (official teaspoons in dutch recipes are defined as 3 ml but i just gambled something with a normal teaspoon before) – it’s gonna be weird if i make it again with the correct amounts.. i’m especially afraid it will be too much cumin… cumin can be a bit ‘grainy’ for me sometimes..