Monday, March 11, 2013

Chana (Garbanzo/Chickpeas) masala


1.            Garbanzo beans- 2 cups dry. Soak for 5-6 hours. Do not need to soak if using canned.
2.            Onion- 1 big, sliced
3.            Green chillies – 3 (though the pic below shows 4 I used only 3, use 2 if you want it less spicy)
4.            Ginger – 2 inch
5.            Garlic – 4-5 cloves
6.            Cilantro- 1 cup packed
7.            Tomatoes –3 ( 1- cubed, 2-pureed)
8.            Garam masala – 1.5 tbspn, Coriander powder – 1 tbspn, Chicken masala - 1 tspn, Kashmiri chilli -1 tspn, turmeric - 1/4 tspn
9.            Ghee – 1 tspn


  1. If you are using dry chick peas, and it has been soaked for 5-6 hrs. Then cook it in a pressure cooker for 3-4 whistles (do not open yet, let is cool off). Keep aside.
  2. Coarsely chop the ginger, and garlic, and grind it.
  3. Heat oil in a pan, add the ground ginger-garlic paste. Once the raw smell is gone, add the sliced onion. Add salt, and cook it till it is translucent, and slightly brown.
  4. Add the masalas listed above in ingredients list 8, (if you think it is too dry after mixing, add 1-2 tbspn of oil), also add ghee. Once the raw smell of the masalas is gone, around 5 mins, add the chopped tomato, and cilantro. Mix it all in.  
  5. Then add the tomato pureed to this mixture. Let this cook for another 5-6 minutes.
  6. Add this masala mixture to the canned or cooked ganbanzo beans!
  7. Mix it well, and let this cook for 10-15 mins at medium flame.
  8. If the curry turns out to be too spicy, add ½ to 1 cup coconut milk.
  9. Enjoy with chapathis or rice!

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