Forget everything you think you know about chana masala. This isn't your grandma's chickpea stew; we're taking this classic Indian dish to a whole new level of flavor with an unexpected twist: tea! The subtle tannins and nuanced earthiness of black tea infuse the chickpeas, creating a depth of savory complexity that elevates this already beloved recipe. Imagine a rich, fragrant stew, bursting with the familiar warmth of spices like cumin, coriander, and turmeric, but underpinned by a surprising, sophisticated tea note. This isn't just a meal; it's an experience.
Prepare to be amazed by the transformative power of tea in this authentic Indian chana masala recipe. The unique brewing process unlocks a new dimension of taste, enriching the traditional flavors and creating a truly unforgettable dish. Ready to embark on this culinary adventure? Let's dive into the step-by-step guide to crafting this exceptional tea-infused chana masala.
Tools Needed
- Cast iron pan
Ingredients
- Chickpeas (canned)
- Brewed tea
- Onion: 1 medium
- Tomato: 1 medium
- Canola oil: 1/4 cup
- Butter: 1 knob
- Cumin seeds
- Cinnamon sticks
- Ginger paste
- Garlic paste
- Various ground Indian spices
- Garam masala
- Salt
- Tomato ketchup: a splash
- Lemon wedge
- Green chilies
- Fresh coriander leaves
- Basmati rice
Step-by-Step Instructions
Step 1. Preparing the Tea-Infused Chickpeas and Aromatic Base
- Combine chickpeas and brewed tea in a pan. Simmer for 10-15 minutes on medium heat to dye the chickpeas and infuse tea flavor.
- Dice one medium onion and one medium tomato.
- Heat canola oil and butter in a cast iron pan. Add cumin seeds and cinnamon sticks to infuse the oil with flavor.
Step 2. Building the Flavor Profile
- Add finely chopped onions. Once browning, add ginger and garlic paste with a dash of water to prevent sticking.
- Once the ginger and garlic are cooked, add all ground spices (except garam masala) and diced tomatoes. Add a bit of water to prevent sticking.
- Let the tomatoes soften and spices cook on medium heat.
Step 3. Combining and Simmering the Stew
- Add the tea-dyed chickpeas, salt, and a splash of tomato ketchup. Stir well.
- Let everything simmer for 15-20 minutes.
Step 4. Serving the Authentic Chana Masala
- Serve over fluffy basmati rice. Garnish with lemon wedge, green chilies, fresh coriander leaves, and ginger julienne.
Read more: Easy Beef Stew Recipe: Delicious & Simple Indian-Spiced Stew
Tips
- If using dried chickpeas, soak overnight and boil with 1/2 teaspoon of baking soda for tenderness.
- Tea acts as a great flavoring agent and gives the dish a rich, dark color.
Nutrition
- Calories: approximately 600-700
- Fat: 20-25g
- Carbs: 90-100g
- Protein: 20-25g
FAQs
1. Can I use any type of tea in this recipe?
While black tea works best for its depth of flavor, you can experiment with other strong, robust teas like Earl Grey or Masala Chai. Avoid using delicate floral or fruity teas.
2. What can I do if my chana masala is too thick or too thin?
For a thicker stew, simmer uncovered for longer to reduce the liquid. If it's too thin, add a tablespoon or two of tomato paste or a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken.
This tea-infused chana masala recipe offers a unique and flavorful twist on a classic dish, showcasing the surprising versatility of tea in savory cooking. The result is a deeply satisfying and aromatic stew that's perfect for a weeknight meal or a special occasion. Enjoy the rich, complex flavors and the rewarding experience of creating this exceptional culinary fusion.