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Chana Masala
Chole (or chana) masala is a popular vegetarian dish throughout Northern India. This recipe comes from my best friend's (Rosemarie) daughter Laura. Laura will be married to Priyesh Patel in February 2015 and has mastered the art of Indian cooking. She brought this recipe and the sauces to Thanksgiving dinner (2014). It has become one of our favorites! Laura recommends this Indian food blog to anyone who wants to start learning to make indian food. It's easy with 2-3 min how-to videos! http://showmethecurry.com

Ingredients

(a little bit different from the recipe in the blog above)

Kabuli Channas/Garbanzo Beans – 2 c
Water – 8 cups
Tea bags – 2
Black Cardamom – 1
Bay Leaf – 1
Cinnamon Stick – 1″ pc
4 cloves of garlic
1 teaspoon of ginger (puree or freshly grated)
Salt – to taste
Oil – 1.5 tbsp
Hing/Asafoetida – 1/8 tsp
5 big tomatoes (7 if roma tomatoes, 5 if vine ripe)
Channa/Chole Masala – 1 tbsp
Anardana – 1/2 tsp
Red Chili Powder – 1/2 tsp
Chaat Masala powder– 1/2 tsp
Amchur/Dry Mango Powder – 1/2 tsp
Onions & Green Chilles – for garnishing
Half and half ¼ cup

Instructions

1. Soak the Channas overnight.

2. Transfer the Channas and the Water it has been soaking in into the pressure cooker.
3. Add in Cinnamon Stick, Bay Leaf, Black Cardamom, Teabags & Salt. Mix.
4. Close pressure cooker and allow it to whistle thrice, lower heat and cook for another 20 min.
5. Once done, allow the pressure to go down and then open.
6. Separate the water and the Channas, do not discard the water.

7. In a pan, heat Oil on medium heat.

8. Blend raw tomatoes, garlic and ginger in food processor until liquidy paste
9. Once oil is hot, add in the Asafoetida and right after that add in the food-processed tomatoe/garlic/ginger mixture.
10. Cook till the Tomatoes seperate from the Oil.
11. Add in the Channa Masala, Chaat Masala, Red Chilli Powder, Dry 12. Mango Powder & Anardana Powder.
11. Mix well.
12. Add in the Channas/Chole and mix again.
13. Add in the Water that had been set aside, little at a time.
14. Mix occasionaly and cover and allow the channas to cook.
15. Repeat the process till the water is all consumed and the consistency of the gravy looks good.

16. Add ¼ cup of heavy whipping cream or half and half.
17. Garnish with Onions and Green Chillies.
18. Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan.

TIPS:
1. Serve the Channa Masala with tikkis or Samosas.
2. If the dish is too sour, add a tsp of sugar to balance out the flavor.
Indian · Side Dish · musselwhite/williams · all