Punjabi Chana Masala
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 tablespoons olive oil
  • 2 large cloves of garlic (or 1 heaping tablespoon of garlic paste)
  • 1 heaping tablespoon ginger paste
  • ¾ cup red onion, finely diced (about 1 medium onion)
  • 1 cup fire-roasted tomato puree
  • 1½ teaspoons kala salt
  • 1½ teaspoons amchoor powder
  • 1 teaspoon anrdana powder
  • 2 teaspoons channa powder*
  • 1 teaspoon cumin
  • 1½ teaspoons cinnamon
  • ¼ teaspoon clove
  • 3 cups cooked garbanzo beans**
  • 1½ - 2 cups water
Instructions
  1. In a large pot, heat oil over medium-low heat. Add in the garlic, ginger, and red onion. Cook until the onions begin to sweat and are slightly translucent [about 5 minutes].
  2. Add in the tomato puree and cook another 3-5 minutes, stirring as not to burn. Add in all spices [kala salt, amchoor powder, anrdana powder*, channa powder*, cumin, cinnamon, & clove]. Allow these flavors for develop, cooking on medium-low for another 5 minutes, stirring as needed so the mixture doesn't burn.
  3. Add in the garbanzo beans and allow the beans to cook with the onion-tomato-spice mixture on medium-low for another 3-5 minutes, stirring as needed to keep the ingredients from burning. At this time, add in the water [1½ to 2 cups or until the beans are slightly covered].
  4. After adding water, bring the curry to a boil, continuing the boil for up to 5 minutes. Keep an eye on the pot so it doesn't boil over. Afterwards, reduce the heat to a simmer, cover the pot and allow the curry to thicken for at least 20 minutes.
  5. Serve with rice, cilantro, and yogurt.
Notes
*If you can't tolerate a lot of spice in your food, add in only 1 teaspoon of channa masala powder initially. Before serving, taste the curry for spice level and adjust as needed, adding additional channa powder in ½ teaspoon increments.
**I switch between using canned beans and cooking dried beans from scratch, depending on how much time I have or if I've planned ahead. If using dry, be sure to prep the beans the morning of or night before.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/chana-masala/