Whether you’re looking for a quick weeknight dinner or a fun new dish to impress your guests, this Chana Masala recipe is a surefire winner. So, grab your apron and get ready to indulge with this easy and approachable recipe. 

NOTES: 

• Garlic ginger paste is such a wonderful thing to have on hand and so incredibly easy to make by processing garlic, ginger, oil, and rice vinegar in a food processor. In this recipe, we take that one step further by processing your jalapenos too! 
• This recipe calls for tamarind paste which is not always easy to find! If you’re in a pinch, sub lemon juice. 

INSTRUCTIONS

1. Add garlic, ginger, jalapenos, sunflower oil, and rice vinegar to a food processor and blend until smooth to create a paste. 
2. Heat coconut oil in a large pot over medium heat. Sauté onions, cumin, and a pinch of salt for about one minute or until fragrant. 
3. Add the garlic paste to the pot and continue to sauté for another minute or two.  
4. Add coriander, chili powder, turmeric, garam masala and stir well. Add additional oil if needed.  
5. Add tomatoes – if using diced, simmer for about 5 minutes so tomatoes have extra time to soften. If using pureed, add the chickpeas with the tomatoes. Add the rest of the salt and simmer for 15-20 minutes uncovered, stirring occasionally. During cooking, you may need to add some water, We added about ¼ cup of water about halfway through when it started to look too thick. This will cook down to a thick stew.  
6. While the pot is simmering, add tamarind paste or lemon juice if substituting.  
7. Taste and adjust seasonings. If you prefer to keep it spicier, add just one teaspoon of sugar at a time and taste before adding more. To make it even spicier, add more garam masala or chili powder. Adding lemon juice can help balance the spice too, so play with it until you’re satisfied! 
8. Serve over rice or cauliflower rice and garnish with cilantro and enjoy! 

Makes 4-6 servings 

1. In an 8-inch, non-stick frying pan, add a knob of butter and melt it down until the pan is evenly coated.
2. Add vegetables and sauté for a couple of minutes.
3. Add ham, stir, and sauté another 2 minutes.
4. Turn the heat down to low and let the veggies simmer while you prepare the eggs.
5. Crack 3 eggs into a bowl, add a pinch or 2 of salt and pepper, beat the eggs with a fork until egg whites and yolks are well blended, taking care not to overbeat or make bubbles.
6. Pour veggies out of the pan and give it a wipe, add another knob of butter, and melt it till pan is coated.
7. Pour in the eggs.
8. With a spatula, gently push the eggs from the pan edge inwards, as the eggs begin to set. When the eggs are set, turn off the heat and add the cooked veggies on one side and the cheese on the other.
9. Cover pan and let stand for 1-2 minutes. Fold the cheese side of the omelet over the other, and gently plate it.