I adore Indian food with the deep hues, intense flavours and the tantalizing aromas. I think my apron is permanently stained with turmeric and curry. Oh, and as a side note, if you sprinkle a little turmeric on your toothbrush during your morning clean it is great for whitening your teeth.

I am always amazed when I look at an Indian take out menu. The choices seems endless and I get tired just thinking about cooking all that stuff. Indian food restaurants truly have something for everyone…vegetarian, vegan, meat, fish, chicken and on and on and on. Indian diet consists of foods such as dals, salads and curries made up of vegetables and pulses. Most of these recipes do not use calorie rich ingredients like cheese or cream unlike other cusines.


This chick pea dish is high in protein, only 6 Weight Watchers points and quick and easy to prepare. I chose to use canned chick peas purely for convenience but you can also use dry chick peas and soak them over night. Using the dry chick peas will also eliminate a lot of sodium so when choosing the canned version be sure to rinse and drain them well.


Basmati rice is my favourite type of rice to accompany my curry dishes. It is a variety of long grain rice which is traditionally from North India and Pakistan. Recently a friend of mine suggested to cook the rice with a few whole cloves and saffron to add to the aroma. I also prefer to cook the rice in vegetable stock after giving the uncooked rice a good rinse and soak before cooking.


Chana Masala Recipe

By kimmy Published: February 26, 2015

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 25 mins
  • Ready In: 40 mins

Calories: 164 | Fat: 8.4g | Protein: 4.3g | Carbs: 19.4g | Fibre: 4.2g | WW Points: 4



  1. Rinse and drain chick peas
  2. Heat pressure cooker and toast the cinnamon, coriander, mustard and cumin seeds (dry pan) then grind down to powder and set aside.
  3. Cut onion, tomato, bay leaves and green chilli and saute in hot oil. Make a paste of ginger and garlic in a grinder. Add the paste and fry on medium heat until golden brown.
  4. Add toasted spice mixture, red chilli powder, fresh squeezed lime juice, turmeric , paprika, Garam Masala and salt. Mix well. Fry for 2-3 minutes.
  5. Add water (enough to make thick gravy) Bring the gravy to boil.
  6. Add chick peas and half the coriander.
  7. Stir well and secure cover of pressure cooker, bring to pressure and cook over medium heat for 25 minutes. Serve over hot rice and garnish with remaining coriander.