Chana Masala with Eggplant

This is the Indian Dish I make at home; I’ve adapted it a lot of the past 2 years. In my opinion, it’s just as good as eating out. Its healthy, easy, and quick to make. It’s typically a vegetarian dish, but I added some leftover sliced pork chops. I also served it over arugula which goes perfectly. The arugula wilts down and adds the perfect green and crunch to the dish.  Just to add another layer of flavor, I added the classic yogurt and mint sauce which is usually served with this dish. This time, however, I used sour cream and parsley because it was what I had and it was divine, just as good:)

1 large yellow onion, chopped
1 eggplant, chopped
1 zucchini, chopped
2 cloves garlic, coarsely chopped
2 t. ginger, grated (or 1 t. powdered)
1 T. coriander
1/2 t. cayenne pepper
1 t. tumeric
2 t. smoked paprika
1 t. garam masala
1 cup or 1 can diced tomatoes
2/3 c. water
1 can chickpeas

1 cup plain yogurt or sour cream
1/2 cup mint, chopped (or fresh parsley)

salt and pepper
half a lemon, juiced

In a large sauce pan, add 2 T. olive oil. Heat onions, eggplant, and zucchini until tender, about 5-7 minutes. Add garlic. Add tomatoes and chickpeas. Stir to combine. Add water. Bring to a boil then reduce heat to medium low and simmer for 10 minutes or until the liquid has been reduced by half. Meanwhile, make the yogurt sauce by combining the yogurt and mint in a small bowl. refrigerate to allow the mint to infuse the yogurt. When the chana masala is finished, top it with salt, pepper, and squeeze of lemon juice. Then add the yogurt sauce.



  1. I am not an Indian foodie so I was very cautious about the spices, using only 1/4 of each in the recipe. This was delicious and so different. Will definitely try it again and even lean a little heavier on the spices. The yogurt parsley was a real surprise. Enjoyed by both of us thoroughly.

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