Chana Masala with Cricket Powder | PC.ca

Chana Masala with Cricket Powder

Naan sits beside an aqua bowl of of white rice, stewed chickpeas and okra

PC 100% Cricket Powder

Chana Masala with Cricket Powder

This twist on Indian chickpea curry is a great gateway to cricket powder – the powder blends seamle...

This twist on Indian chickpea curry is a great gateway to cricket powder – the powder blends seamlessly into the spiced tomato sauce to add a hidden kick of protein. Ghee, or clarified butter, is traditionally used in Indian dishes, but butter works just as well if that’s what you’ve got on-hand. Serve over cooked basmati rice or with naan.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 40 mins
  • Serves: 4
  • Dish Type: Indian
  • Season: Spring
  • Course: Main
  • Main Ingredient: Cricket Powder
  • Calories

    520 cal

  • Total Fat

    26 g

  • Saturated Fat

    14 g

  • Sodium

    940 mg

  • Total Carbohydrate

    53 g

  • Dietary Fiber

    13 g

  • Sugars

    7 g

  • Protein

    26 g

Chana Masala with Cricket Powder

Naan sits beside an aqua bowl of of white rice, stewed chickpeas and okra

PC 100% Cricket Powder

  • Calories

    520 cal

  • Total Fat

    26 g

  • Saturated Fat

    14 g

  • Sodium

    940 mg

  • Total Carbohydrate

    53 g

  • Dietary Fiber

    13 g

  • Sugars

    7 g

  • Protein

    26 g

How to make

Ingredients

  • 1/2 cup (125 mL)

    Butter or ghee
  • 2

    Onions, finely chopped
  • 4

    Cloves garlic, minced
  • 1 tbsp (15 mL)

    Minced peeled fresh ginger
  • 1 tbsp (15 mL)

    PC®Black Label Garam Masala Spice Blend
  • 1-1/2 tsp (7 mL)

    Salt
  • 1 tsp (5 mL)

    Ground turmeric
  • 3

    Vine-ripened tomatoes, chopped
  • 2/3 cup (150 mL)

    PC®100% Cricket Powder
  • 2 cans (540 mL each)

    Chickpeas, drained and rinsed
  • 2 tbsp (25 mL)

    Fresh lemon juice
  • 2 tbsp (25 mL)

    Chopped fresh cilantro

How to make

  • Step 1

    Melt butter in large saucepan over medium heat. Add onions; cook, stirring occasionally, until softened, about 10 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add garam masala, salt and turmeric; cook, stirring often, until fragrant, about 2 minutes.

  • Step 2

    Stir in tomatoes, cricket powder and 1/2 cup water. Bring to a simmer; cook, stirring occasionally, until tomatoes are softened, about 5 minutes.

  • Step 3

    Stir in chickpeas and lemon juice; return to a simmer. Cook, stirring occasionally, until slightly thickened, about 10 minutes. Sprinkle with cilantro.

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