Sweet Potato Chana Masala

By MrsWheelbarrow
November 25, 2012
28 Comments


Author Notes: These days, with deadlines looming, I've been desperate for quick recipes using ingredients at hand. Chana Masala has been on this list for years, a recipe inspired by Molly Wizenberg and massaged over the years to satisfy this household. Just lately it's been feeling a little one note, so on a whim, I added diced sweet potato for a happy new twist. Add serrano based on your own preference for heat, or omit it if you like. Serve this with rice, naan or grilled flatbreads.MrsWheelbarrow

Serves: 2 with leftovers for lunch
Prep time: 15 min
Cook time: 45 min

Ingredients

  • 1 cup diced sweet potato (one medium large)
  • 1 tablespoon clarified butter or grapeseed oil
  • 1 cup diced onion
  • 1 minced garlic clove
  • 1 teaspoon coriander seed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cardamom
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon grated fresh ginger
  • 1 serrano chile, seeded and minced (to taste, an entire chile is spicy)
  • 1 teaspoon salt
  • 1 can garbanzo beans (15 oz), drained and rinsed
  • 1 pint crushed tomatoes
  • 1/4 cup rough chopped cilantro
  • 1/3 cup Greek yogurt, full fat

Directions

  1. Microwave the sweet potato with 1/4 cup water for three minutes. Drain and set aside.
  2. Heat the clarified butter in a three quart lidded stockpot or saucepan. Add the onion and garlic and saute over medium heat until well caramelized.
  3. Add the coriander, cumin, cardamom, garam masala, and ginger and toast in the butter and onions for a minute or two.
  4. Add the serrano and cook for two minutes until it has wilted a bit.
  5. Add the garbanzo beans, tomatoes, salt, and sweet potatoes and bring to a boil. Turn down to a slow simmer, cover and cook for 15-20 minutes.
  6. Remove the cover. Stir in the yogurt and cilantro and cook for five more minutes, or until piping hot.

More Great Recipes:
Indian|American|Bean|Make Ahead|Winter|Vegetarian|Entree

Reviews (28) Questions (4)

28 Comments

Elryn1 May 6, 2018
This is delicious! I made this in the Instant Pot and it turned out great.<br /><br />First I heated the grapeseed oil using the Sauté button, added the diced onions and stirred until soft and starting to brown, Then I put everything except the tomatoes in the IP with 1/2 cup of water, and stirred. Then I put the crushed tomatoes on top without stirring. Manual button 3 min. Quick release. <br />
 
Mia R. May 2, 2017
I just did this recipe, Delicious! I made a few arrangement though and had it with Naan. I added an Extra Red Bell Peper, and two extra fresh tomatoes. I removed it from the fire before I added the yogurt which I would recommend to everybody: wait until it's a bit colder to mix it so that it doesn't crumble.
 
Tina H. January 31, 2017
Absolutely delicious! I used tomatoes from my garden that I had quartered and frozen and butternut instead of sweet potato. I added some green beans and could have thrown a couple of more items in to get all the veg that we like. <br />So good, we'll be eating this again!<br />Thank you for the recipe!
 
shortnsweet August 25, 2016
very healthy, and very yummy--definitely greater than the sum of its parts!<br />if you don't have a microwave (I don't) just add the potatoes to the pan a little earlier (I added them with the chile) and simmer a touch longer. <br /><br />I also only had DICED tomatoes in the pantry--I mashed them up a little in the can and thought they'd be alright, but there still wasn't enough liquid. I grabbed a bottle of white wine (vinho verde, actually) that I had open in the fridge and added that--perhaps about a half a cup? It was delicious, and cooked down to just the texture in the picture.
 
Velvet H. March 10, 2016
Oh wow! That was good, and I forgot to put in the cilantro and yogurt! Will try and remember to add them tomorrow when I have some leftovers. Thanks for a quick, easy, delicious recipe.
 
ghainskom January 26, 2016
Fast and yummy. Perfect for lunch with some naan bread. Will consider replacing garam masala with ras el hanout next time!
 
Joyce P. January 26, 2015
Thank you so much for this wonderful recipe.. its just perfect and I invested in a container of ghee (clarified butter) before I cooked. I used 0% greek yoghourt and added to the individual dishes. And five generous servings with only a little green salad on the side ... will be taking my spices for this away on an apartment holiday for the month of March.. Nb.. I made this the night before I wanted to eat and it looked rather unappetising.. however by the next am it had 'gelled' and the consistency was terrific.
 
Author Comment
MrsWheelbarrow January 26, 2015
Hi Joyce, Thanks for the nice comment! I just love this dish. It's so quick to make and so completely satisfying. I, too, take a little bit of spice mix when we rent a house during the summer. This meal makes everyone happy.
 
Julie W. January 19, 2015
My yogurt curdled a little when I added it. I have a gas stove and the "low" setting is still quite hot; could this be why it curdled? Luckily, it still tastes great!
 
Author Comment
MrsWheelbarrow January 19, 2015
Yes, probably it was a little too hot. Next time, take the dish off the heat and then stir in the yogurt!
 
Hummusforall March 27, 2014
Any advice on the best way to make this the night before?
 
IrishJenn February 18, 2014
Okay. I made this tonight and my husband and I ate it until we were stuffed! It was so, so, so good. It will be in our permanent rotation. I ended up not using clarified butter to caramelize the onions because I don't know how to clarify butter (and I'm also kind of lazy) and it turned out fine. YUM! Thank you.
 
IrishJenn February 18, 2014
Oh! And I used 2% yogurt instead of full fat, because the grocery stores around here don't stock full fat greek yogurt, for some reason. No matter. It was still amazing.<br />
 
MQAvatar February 17, 2014
IrishJenn, if you try to carmelize the onion and garlic with non-clarified butter, then you risk burning the milk solids (plus the taste will be different).
 
IrishJenn February 16, 2014
Forgive me if this is a silly question, but why clarified butter?
 
MQAvatar February 17, 2014
IrishJenn, if you try to carmelize the onion and garlic with non-clarified butter, then you risk burning the milk solids (plus the taste will be different).
 
IrishJenn February 17, 2014
Thank you. I've never clarified butter before. I'll give it a go.
 
bistrobistro February 4, 2014
I am looking forward to making this for lunch tomorrow!! Looks incredible.<br />
 
re-arranging_jars December 23, 2013
I used ras al hanout in place of the garam masala, (just what I happened to have on hand) and it was sooo good! I think the dish was too hot when I added my yogurt though because it broke. Next time I will cool it off more before adding, or temper it in.
 
sanjog November 14, 2013
An easy version of this recipe is using Sukhi's Classic Curry Sauce. A one-step cooking sauce that is as authentic as what I had on my dinner table in India. You can buy it from their website. All you do is add sweet potatoes, garbanzo's and water to it and you have an authentic delicious meal :)
 
Anna P. October 7, 2013
By pint of tomatoes, do you mean fresh or a can. If its a can, small or large?<br />Thanks
 
KatiePete November 2, 2014
This is probably too late but for others: I used a typical can- the one that fit in your hand- not the large wide ones but not the short squat ones. Here in Australia it's 410g. I also added some vegetable broth to thin it.
 
food52fan May 9, 2013
MrsWheelbarrow, thank you for sharing this awesome recipe!! And your hilarious tips! The recipe looked so delicious that I doubled it before even trying it the first time! I am so happy to have leftovers for tomorrow. I served this dish with the cucumber and avocado salad on Food52, warm naan, and some minted iced tea.
 
Cinnamin May 3, 2013
Wow I like the spin you've put on it with the sweet potatoes! I always make a plain vanilla chana masala, I'll try this variation next!
 
Deanna W. May 1, 2013
I almost forgot to add the ginger as it wasn't included in the directions (but was included in the list of ingredients).
 
Author Comment
MrsWheelbarrow May 1, 2013
thank you for letting me know.
 
gigi.hotchkiss April 29, 2013
Thanks for sharing this recipe. I made it for lunch this week, and it is delicious!!