Thursday, March 24, 2011

Chana Masala

It is no secret that the last Vegetarian inspired recipe we developed was for our Santa Cruz Island Steak Seasoning, but who could turn down such a request when a friend asks us to produce a few for the blog. Yeah this time we don't cook the Vegetarian, but it was a good friend that asked us so we had to comply. Did you know that Australia is the world's number 4 provider of Chickpeas....hurry to the market and pick some up for this great dish!

Chana masala is a popular Vegetarian dish in Indian cuisine. The main ingredient in this fairly dry and spicy dish is the chickpea. Chickpeas are high in protein and one of the earliest cultivated vegetables on record. While this dish is found served throughout South Asia, it is particularly popular in northern India and Pakistan. This dish is often served by street vendors with a side of grilled flatbread, and is notably served with the addition of diced potato added to the recipe by the many street vendors of Karachi, Pakistan.


1 cup dried chickpeas ( Garbanzo Beans)

1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth

1 1/2 Tablespoon Ginger, Minced

2-3 Tablespoons Ghee( Clarified Butter)

2 Onions, chopped

2 teaspoons garlic, finely minced

2 green chilies, diced

3 Tomatoes( Medium Sized), diced

2 tsp Ground Coriander Seed

1 1/2 tsp Ground Cumin Seed

1/2 tsp Turmeric Powder

1/2 teaspoon Chili Powder

Salt To Taste

1/2 teaspoon Garam Masala


Finely chopped Cilantro( Coriander leaves)

Shredded Ginger


1. Soak Chickpeas in water overnight or for about 6 hr.

2. Cook the chickpeas with salt, teabag and enough water to cover for about 20 minutes or until soft.

3. Drain, reserving 1 cup of cooking liquid.

4. Heat ghee and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.

5. Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the butter separates.

6. Add chickpeas, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.

7. Add a pinch of garam masala and serve chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

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