Chana Masala
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Author Steveparmley Yield No Value
Published May 11, 2009 Cooking Time 30 Minutes
Recipe Type Veg-Main Preparation Time 15 Minutes
Ingredient Dall Standing Time 30 Minutes
Description: This is an awesome recipe that uses canned garbanzo beans for that particular occasion. This tastes as good as any restaurant Chana Masala I have ever had, and better than most. A "must try".

Recipe of Chana Masala

Ingredient Name Quantity Unit
Paprika .5 Teaspoons
Turmeric 1 Teaspoons
Salt To Taste
Ground Corriander 2 Teaspoons
Ground Cumin 2 Teaspoons
Green Chili 2 Numbers
Large Chopped Tomato 2 Numbers
Tomato Ketchup 2 Tablespoons
Medium Onion Thinly Sliced 1 Numbers
Chopped Ginger 1 Tablespoons
Crushed Garlic Clove 2 Numbers
Oil 2 Teaspoons
Sugar 1.5 Teaspoons
15 Ounce Can Garbanzo Beans (chick Peas/chana Dal) 2 Can
Garam Masala .5 Teaspoons
Chopped Coriander Leaves To Taste


1. Put the oil in pan and place over medium heat. When the oil is hot, add the garlic and ginger, then add the onion. Cover and cook about 5 to 7 minutes, or until the onion is pale. Add water as needed to prevent the onion from sticking to the skillet. 2. Add the ketchup, tomato, and chopped pepper, and stir for 1 minute. Increase the heat to high and bring the mixture to a boil, stirring often. Cover the skillet, reduce the heat to medium, and cook, stirring frequently, until the tomato is well cooked. 3. Uncover and continue to cook until most of the liquid has evaporated. Add the ground cumin, ground coriander, salt, turmeric, paprika, and sugar. 4. Add garbanzo beans with their juice and the garam masala. Bring to a boil, then reduce the heat to low and simmer covered about 20 minutes, until the sauce starts to thicken. Stir periodically. 5. Top with coriander leaves and serve over rice.

Recipe Tips

Save the juice from the canned garbanzo beans to add during cooking.
Posted May 11, 2009

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