Dave's Recipes

Chana masala

  • 2-3 Tbsp vegetable oil
  • 5 Tbsp unsalted butter
Heat oil or melt butter in pan over medium-low heat.
  • 2-6 tsp. cumin seeds
Add cumin seeds, brown lightly.
  • 1-2 chopped onion
  • 1/4 tsp. salt
Add chopped onions, then add salt. Cook, stirring occasionally, for up to 30 minutes or until soft and golden.
  • 3 cloves crushed garlic
  • 1 Tbsp grated fresh ginger
When onions are translucent add garlic and ginger.
  • 1-2 tsp. garam masala
  • 1/2-2 tsp. coriander
  • 1-3 tsp. cumin
  • 1/4-1 1/2 tsp. turmeric
Stir in spices and bring out flavours. Add a bit of water if it sticks too much to pot.
  • 3 cardamom pods
(Optional) Add 3 lightly crushed cardamom pods.
  • 1-2 tsp. salt
Add salt to taste.
  • 1 tsp. chili powder
Add chili powder or cayenne to taste.
  • 14-28 ozs. stewed whole tomatoes
Stir in tomatoes and cook for a few minutes.
  • 38 ozs. chick peas
Rinse chick peas under cold water and add.
  • 3-4 bay leaves
  • 1 tsp. dry mango powder
Optional: add bay leaves, dry mango powder.
  • 1/3 c. water
Add water just to cover. Bring to light boil and then simmer for at least 20 minutes.
  • 1 Tbsp lemon juice
Add lemon juice and simmer for a few more minutes.
  • 1/2-1 c. plain 3% yogurt
Remove from heat and stir in yogurt.
  • 1/4-1/2 c. cilantro
Fold in cilantro at last minute and serve.
Garnish with fresh cilantro and/or fresh tomato wedges, onion wedges, or lemon wedges.

Tags: indian vegetarian

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Category: Beans

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