Chana Masala (Yowza!)

Indian food feels comforting.  The aromatic spices seem warm, alluring.  And, Indian food offers quite a few vegan options.  So, as I shuffled through some recipe options online, this recipe for Chana Masala popped out at me.  I had most of the ingredients on hand, and the recipe seemed easy enough for a week night.  Yeah, my algorithm for dinner selection isn’t too complicated…

I breezed through the recipe.  After mincing onions and garlic and grating the ginger (which is by far the hardest part), the recipe comes together in about 15 minutes.  Rad.

But… YOWZA!  This Chana Masala really packs some heat!  I like spicy.  Really, I do.  But dang this was hot!  What’s more, I felt like it was hot without the heat really enriching the flavors.  Maybe my cayenne is too hot (I put 1/4 teaspoon instead of 1/2, and it was still way too hot).  AND, I left out the green chili because I couldn’t figure out exactly which pepper I needed at Publix.  Yeah, I also have no qualms about dropping seemingly superfluous ingredients out of recipes… don’t ask me how that usually works out for me.  But still… so hot.

Amy didn’t eat it at all.  Jane (our almost one year old) ate quite a few bites before she opted for the palate cooling pear & mango baby food instead.  I ate a whole bowl, but I had to have two pieces of buttered bread to help me along.  I was bummed this was so hot; I really liked the flavors.  Unfortunately, Amy didn’t like the flavors either, so this is the last time Chana Masala will make an appearance in this house.  (Sad trombone)

I say totally give this recipe a try… but start out with a pinch of cayenne.   Otherwise… FIRE! FIRE!

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One Comment on “Chana Masala (Yowza!)”


  1. Wow, this look so good and thanks for the heads up on the heat. I’ll pare down the spices on mine.


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