Monday, September 26, 2011

Chana Masala

I think that there is a possibility that I have posted in the past another Chana Masala recipe, but this one is by far the best!  I found this recipe on  I substituted fresh beans for canned and made some minor changes in taste and to reflect the ingredients I was able to use/find.  Please see last Friday's post of instructions on cooking beans.  I made not other changes save for the name of the recipe.  It was originally called Indian Chana Masala, this seemed a bit redundant to me.  Enjoy!

1 small onion, chopped
1 tomato, chopped
1 jalapeno pepper, seeded, vein removed and diced
5 garlic cloves, chopped
1 inch ginger root, minced
3 tablespoons vegetable oil
2 bay leaves
1 teaspoon coriander powder
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/4 teaspoon ground red pepper
water as needed
2 cups chick peas
  1. Place the onion, tomatoes, jalapeno pepper, garlic, and ginger root in a food processor or blender and process until a loose paste is create. 
  2. Heat the oil in large skillet and fry the bay leaves for 30 seconds.
  3. Add the tomato mixture and fry on medium heat until golden brown, the oil will begin to separate from the tomato mixture.  Add the coriander powder, garam masala powder, turmeric powder, and the ground red pepper, and cook for 2 to 3 minutes. 
  4. Add just enough water to create a gravy. 
  5. Add the chick peas and continue cooking for another 5-7 minutes. 
  6. Serve warm over basmati rice

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