Chana Masala
Adapted from Saveur.
Servings 6
Calories 647kcal
Equipment
- 6 quart pot with lid
- pressure cooker
- small bowl
Ingredients
- 16 ounces dried garbanzo beans rinsed well
- 2 tablespoons grated ginger
- 3 tablespoons garam masala
- 2 teaspoons ground turmeric
- 8 cloves garlic chopped
- ¼ cup sunflower or canola oil
- 2 teaspoons coriander seeds
- 3 green cardamom pods
- 2 chiles de arbol stemmed, fresh or dried works
- 2 sticks cinnamon
- 2 large yellow onions chopped
- 15 ounces canned diced tomatoes
- 2 tablespoons tamarind paste
- 2 tablespoons fresh lemon juice
- ¼ teaspoon amchoor green mango powder, optional
- kosher salt to taste
Serve With
- cilantro garnish
- plain yogurt
- cooked brown basmati rice
Instructions
- Cook the garbanzo beans in the pressure cooker according to the manufacturer directions.
- In the small bowl, stir the ginger, 1 tablespoon garam masala, turmeric, and garlic together with 3 tablespoons of water to make a paste. Set aside.
- Heat the oil in the large pot over medium-high heat. Add the coriander seeds, cardamom pods, chiles, and cinnamon stick and cook until fragrant, about 1 minute. Add the onions and cook until lightly browned, about 8 minutes. Stir in the spice paste and cook for 3 minutes. Drain the tomatoes and reserve the juice, then add the tomatoes to the pot and cook until slightly reduced, about 4 minutes.
- Add the tamarind paste and drained garbanzo beans, and bring to a boil. Reduce heat to medium-low until the liquid is reduced by about ¼, about 45 minutes. Add the remaining garam masala, tomato juice, amchoor (optional), and salt. Serve with cilantro and yogurt for garnish.
Nutrition
Calories: 647kcal | Carbohydrates: 93g | Protein: 25g | Fat: 22g | Saturated Fat: 2g | Sodium: 188mg | Potassium: 1488mg | Fiber: 26g | Sugar: 23g | Vitamin A: 415IU | Vitamin C: 57mg | Calcium: 215mg | Iron: 10mg