Spicy Bean Curry – Chana Masala

Posted by Hash

Sunday mornings in Pakistan deserve to be treated to Chana Masala and Puris from the nearest bakery (or halwai shop). We will cater to Puris some other time, for now stay content with Chana Masala. It tastes yummy and goes great with rice, chappatis, parathas or even a plain old spoon!

INGREDIENTS:
* 2 cups Garbanzo Beans
* 3 medium Onions (finely chopped in chopper)
* 2 cloves minced Garlic (optional as per taste)
* 1 tbsp. Ginger paste
* 2 Green Chilies chopped
* 2 tomatoes (chopped)
* 1 cup Tomato Puree or Paste
* ¼ tsp. Turmeric powder
* 1½ tsp. Red Chili Powder
* 1 tsp. Coriander powder
* 4 tsp. Vegetable Oil / Extra Virgin Olive Oil
* ¼ tsp. Garam Masala Powder
* 3 tsp. of Chana Masala Powder
* ¼ tsp. Cumin Seeds
* Salt to taste

For Garnishing the Beans/Chole
* Coriander leaves
* 2 small Onions
* 1 Tomato (sliced in Rings)

INSTRUCTIONS:

1. Soak the beans overnight in salty warm water with two tea bags. (Tea Bags impart dark color to the beans).
2. Boil the beans/chole along with tea bags in pressure cooker/Microwave till they become soft.
3. On Medium Low Heat, Heat the Pan first and put Oil in Pan.
4. When oil is ready (you can throw one cumin seed if it sizzles then oil is ready). Add Cumin seeds.
5. When Cumin Seeds splutter, add minced Garlic and Ginger Paste.
6. Add chopped Onions and add a pinch of Salt and fry till they turn brown. Do note that adding salt while frying Onions makes it quicker to fry Onions.
7. Add coriander powder and fry for some time till it becomes light brown.
8. Add turmeric powder & chili powder and Salt to taste.
9. Add Garam Masala and Chana Masala and again fry for some time.
10. Add Pureed tomatoes and fry till the oil leaves from the sides.
11. Add chopped Green Chilies.
12. Take out the Tea Bags and Add Beans/Chole into the Pan without water and stir so that it gets mixed up well.
13. Add the same water which was left in pressure cooker while boiling Chole/Chana .
14. Cook the Beans/Chole with gravy for 8-12 min’s till gravy dries (but Beans/Chana or the Masala should not stick to bottom).
15. Garnish with Coriander Leaves, Onion rings and Tomatoes.
16. Serve with Puris, Parathas, Chapatis or Rice.

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