Chana Masala
- Ready In:
- 12hrs 50mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 cups dried garbanzo beans, soaked overnight
- 2 red onions, chopped
- 2 tablespoons ginger-garlic paste
- 2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- 1⁄2 tablespoon turmeric powder
- 1 teaspoon red chili pepper flakes
- 2 teaspoons chana garam masala powder
- 2 large tomatoes, chopped
- 3⁄4 tablespoon salt
- 3 tablespoons oil (for frying)
-
FOR THE PASTE
- 2 tablespoons freshly grated coconut
- 3 whole shallots, diced
directions
- Blend the shallots and grated coconut until you have a fine paste. Set aside.
- Drain the soaked garbanzo beans and place in pressure cooker with 6 cups of water for about 2 whistles. Drain and set the beans aside. Save the liquid!
- In a large stock pot (I use a 6-quart), heat the oil over medium heat and fry the red onions until golden. Add the ginger-garlic paste and cook for about 1-2 minutes. Add the turmeric powder, chili powder, cayenne pepper, and red pepper flakes and stir for about 30 seconds. Add the chopped tomatoes and cook until the tomatoes become paste-like (about 10 minutes). Keep stirring to keep mixture from sticking to pan.
- Stir in salt. Add the garbanzo beans with 2 - 2 1/2 cups of the saved liquid. Simmer for 5 minutes, uncovered.
- Stir in the paste from Step #1. Add another 3/4 cup of liquid and allow it to boil, then simmer for 10 minutes uncovered.
- Remove from heat. You can serve this over basmati rice or enjoy it with naan.
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