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Chana Masala (Garbanzo Curry)

SERVINGS
6-8
RATE THIS RECIPE
(7)
Garbanzo Curry (Channa Masala)
Maneet Chauhan
SERVINGS
6-8
RATE THIS RECIPE
(7)

Ingredients

  • 3 tablespoons ghee, butter or olive oil
  • 1 teaspoon cumin seeds
  • 1 yellow onion, chopped
  • 3 tablespoons fresh ginger and garlic paste
  • 3 tomatoes, chopped
  • 1 cup tomato puree
  • salt, to taste
  • 1 teaspoon ground turmeric
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon chili powder
  • 2 teaspoons garam masala
  • 2 cans garbanzo beans, drained and rinsed
  • To serve
  • cooked rice
  • 1/2 cup cilantro, chopped
  • lime wedges
  • Chef notes

    Growing up, my favorite brunch dish was chana masala with bhatura (Indian fried bread) with a lime wedge and fresh chopped salad on the side. Before you could get garbanzo canned, it was very time consuming to make, so my mom would rarely make it, but when she would, I would relish it and enjoy it for days.

    Preparation

    1.

    Heat the ghee in a large sauce pot. Add cumin seeds; when they sputter, add chopped onions and caramelize.

    2.

    When onions are caramelize,  add the ginger-garlic paste and sauté until the raw flavor disappears.

    3.

    Add tomatoes, tomato puree, salt, turmeric, cumin, coriander, chili powder and garam masala, and sauté for a few minutes.

    4.

    Add the garbanzo beans and sauté and coat with the onion-tomato mix.

    5.

    Pour enough water to cover the garbanzos and cook until it has a stew-like consistency.

    6.

    Serve over rice and garnish with cilantro and a wedge of lime on the side.