I had some leftover bread that has a short shelf-life. So, I guess this spicy recipe goes well with it. Decided to add sweet potato to the original chana masala, as I didn't want that to go to waste, too. And it tasted good!

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.

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  • Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.

  • Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.

  • Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

Cook's Notes:

I add a teaspoon of chili powder to make it extra hot and spicy. To those who can't stand the heat, just do without it.

Nutrition Facts

515 calories; protein 11.7g; carbohydrates 96g; fat 10.9g; cholesterol 10.9mg; sodium 1243.9mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2014
I was actually searching for a recipe to use up an abundance of leftover baked sweet potatoes. I started cooking it a little backwards because i didn't have all of the ingredients and I needed something quick and healthy. Started with a can of diced tomatoes and added the spices listed. I used onion powder and a roasted garlic paste I had previously made and keep frozen. Added 2 very large baked sweets and a drained can of chick peas. The spices made the dish! Great flavor; hot but not overly so. I would have loved to try it over rice or have it with chicken but i had a bowl of it topped with a slightly sweetened plain Greek yogurt. This is a very versatile recipe I will come back to often! Fantastic! Thank you! Read More
(5)

Most helpful critical review

Rating: 3 stars
09/28/2014
i added zucchini and tomato and doubled the spices. The recipe as is was very bland but a good base to build on. Read More
(5)
31 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
09/27/2014
i added zucchini and tomato and doubled the spices. The recipe as is was very bland but a good base to build on. Read More
(5)
Rating: 5 stars
12/30/2014
I was actually searching for a recipe to use up an abundance of leftover baked sweet potatoes. I started cooking it a little backwards because i didn't have all of the ingredients and I needed something quick and healthy. Started with a can of diced tomatoes and added the spices listed. I used onion powder and a roasted garlic paste I had previously made and keep frozen. Added 2 very large baked sweets and a drained can of chick peas. The spices made the dish! Great flavor; hot but not overly so. I would have loved to try it over rice or have it with chicken but i had a bowl of it topped with a slightly sweetened plain Greek yogurt. This is a very versatile recipe I will come back to often! Fantastic! Thank you! Read More
(5)
Rating: 4 stars
06/25/2018
Really good. I read people’s notes of doubling the spices so I increased it by 1.5x and I would agree with the doubling. It was missing something. Used butter instead of ghee because that’s what I had didn’t seem to make a difference. Added peas instead of sweet potato because my guest didn’t like sweet potato and I’m obsessed with peas. Everyone at the table added a lot of salt. But all of that being said I will keep making this! Read More
(2)
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Rating: 5 stars
07/21/2014
I have made this recipe twice now with and without the tomatoes. This is a very good side dish with Curry Stand Chicken Masala or just over rice on its own. Very easy. My guest loved it. Last night a added 1 seeded and chopped jalepeno pepper to kick it up. The pepper also added some color. Read More
(2)
Rating: 5 stars
08/02/2016
I made some changes and it came out absolutely delicious ! I will make this dish over and over again. Subbed coconut oil for the vegetable oil, added a little extra ginger, doubled the spices, added 1 cup of crushed tomatoes to the onion garlic ginger spice mixture before adding the water, also added half a can of diced green chilies, used only 1 sweet potato and 3 cans of chick peas. The consistency and flavor is to die for. The coconut oil adds a certain richness.... WOW!!! Try it! Read More
(2)
Rating: 5 stars
05/21/2014
Fantastic! I followed this recipe exactly and it came out to a PERFECT consistency with plenty of flavors! I highly recommend this recipe paired with Tandoori Chicken II and a side of Indian Style Basmati Rice (both on the website). Thanks OP this dish was welcomed very well by the family! Read More
(1)
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Rating: 5 stars
09/19/2018
Very flavorful and filling. I garnished with a squeeze of lime for more intensity. Highly recommend this recipe Read More
Rating: 4 stars
11/22/2016
Recipe was good.... The spice was a little week. I adjusted to double the amount. I think n the tempering of spices I roast the dry spice in a separate dry pan to maximize the essential oils within the spices. All and all I would make this again with the small changes Read More
Rating: 5 stars
04/12/2016
Excellent! Everyone loved it. I only used one sweet potato -- it was quite large and after dicing up one I thought I had enough. I didn't have cilantro so I left it out. I also used regular butter instead of ghee and totally forgot about adding the other oil. I will definitely make again. Read More
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