Masala Recipes


Classic Chana Masala or Vegan Chickpea Curry

Ready in 25 minutes  |  Serves 2-3 people  |  Difficulty Easy
Ingredients
  • 4 tablespoons oil
  • 1 pound  chickpeas, soaked overnight and cooked until tender (canned chickpeas can be used as an alternative)
  • 1 jar of Rupen’s® Masala Simmer Sauce
  • Sea or kosher salt
  • Garlic naan or Cumin Rice (also see video)
Preparation
  1. Add oil to a sauce pan over medium high heat. Add chickpeas to pan. Cook for 5 minutes.
  2. Add one jar of Rupen’s® Masala Simmer Sauce to chickpeas. Reduce heat to low and let simmer for 5-8 minutes. Stir occasionally.
  3. Serve with garlic naan or cumin rice and enjoy!

Lamb Meatball Masala

Ready in 60 minutes  |  Serves 2-3 people  |  Difficulty Medium
Inspired by BBC’s Good Food Lamb Masala Meatball recipe by Chelsie Collins, Good Food Magazine
Ingredients
Meatballs
  • 1 pound ground lamb
  • 2 ounces dried coconut flakes
  • 1 tablespoon fennel seed, toasted
  • 2 garlic cloves, finely grated
  • ½ inch ginger, finely grated
  • 2 chilies, finely chopped
  • 1 small onion, finely chopped
Sauce
  • 1 jar of Rupen’s® Masala Simmer Sauce
  • 1 tablespoon Greek yogurt
  • Small bunch of cilantro, chopped
  • Sea or kosher salt, to taste
Preparation
  1. Combine all ingredients for the meatball in a large bowl. Roll into balls, cover then chill until ready to cook.
  2. Add Rupen’s® Masala Simmer Sauce then meatballs in a large pan over medium heat. Cover and simmer for 15 minutes or until meatballs are cooked.
  3. Finish with yogurt and cilantro. Serve with basmati rice or naan and enjoy!

Masala Grilled Chicken 

Ready in 25 minutes  |  Serves 2-3 people  |  Difficulty Easy
Ingredients
  • 1 pound chicken breasts, skinless and boneless, cut into 2-inch cubes, sliced in 1-inch pieces, or keep whole; prick with fork
  • ½ cup plain Greek yogurt
  • ½ jar of Rupen’s® Masala Simmer Sauce
  • 1 tablespoon oil
  • 1 tablespoon lemon juice
  • ¼ cup cilantro, chopped
  • Sea or kosher salt
Preparation
  1. In a bowl, place yogurt and sauce. Mix well. Add chicken and massage pieces in marinade. For quick marination, allow to marinate for three hours in the refrigerator; or let marinate overnight for deeper flavor penetration.
  2. Heat a grill pan over medium high heat, add chicken. Grill for about 7-8 minutes on one side or until chicken browns. Flip over and continue to cook for about 5-7 minutes.
  3. Remove from heat. Finish with lemon juice and cilantro. Serve over salad greens, with rice, or naan. Substitute for butter chicken in the Butter Chicken Sandwich Wrap.

Paneer Butter Masala

Ready in 20 minutes  |  Serves 2-3 people  |  Difficulty Easy
Ingredients
  • 4 tablespoons unsalted butter
  • 1 pound paneer, cut into 1-inch cubes
  • 1 jar of Rupen’s® Masala Simmer Sauce
  • ½ cup cashew nuts, soaked in 1 cup water for one hour then pureed
  • 3 tablespoons heavy whipping cream
  • Sea or kosher salt, to taste
  • Garlic naan or Cumin Rice (also see video)
Preparation
  1. In a sauce pan over medium heat, melt butter. Add paneer cubes and cook to a light golden brown color for 5 minutes.
  2. Add one jar of Rupen’s® Masala Simmer Sauce and cashew puree to paneer. Reduce heat to low and let simmer for 10 minutes. Stir occasionally. Season to taste.
  3. Finish with heavy cream and let simmer for 2 minutes. Serve with garlic naan or cumin rice and enjoy! If you are feeling really daring, try this dish with my Burnt Onion Rice recipe.

Masala Tacos

Ready in 25 minutes  |  Serves 2-3 people  |  Difficulty Medium
Inspired by Aachari Chicken Paratha Tacos I had at Indique in Washington, DC
Want to try your hand at making paratha? Try my Tomato Paratha recipe.
Ingredients
  • 4 tablespoons oil
  • 1 pound of boneless and skinless chicken breast or thighs, cubed or sliced  into 1-inch pieces
  • ¾  jar of Rupen’s® Masala Simmer Sauce
  • 1 medium red onion, sliced thin
  • Sea or kosher salt
  • Garlic naan cut to size, papad, or corn tortillas
  • 1 cup raita
  • ½ cup cilantro, chopped
Preparation
  1. In a sauté pan over medium high heat, add oil. Season season chicken with salt and cook for 5-7 minutes until golden brown.
  2. Add ¾  jar of Rupen’s® Masala Simmer Sauce to chicken, coating the pieces in the sauce. Reduce heat to low and let simmer for 8 minutes. Allow to cook until liquid dissipates.
  3. Prepare garlic naan by cutting in half or in with a large cookie cutter to resemble a corn tortilla shape. You may also use corn tortillas. If using papad, over open flame, lightly toast papad and form into the shape of a hard taco shell using a rolling pin.
  4. Once chicken masala is cooked and no liquid remains, place into “taco” shell. Finish with red onion, raita, and cilantro. Serve and enjoy!