Chana masala #1

Yield: 4 Servings

Measure Ingredient
1 can Garbanzo beans
1 \N Big onion very finely chopped or processed in a food processor/grinder
1 slice (1-inch) fresh ginger; grated
1 \N Clove garlic
½ teaspoon Turmeric powder
¼ teaspoon Cayenne pepper
½ teaspoon Amchur powder (dried mango powder)
½ teaspoon Garam masala (purchased or see below)
2 tablespoons Oil
\N \N Salt to taste
1 \N Stick (small) cinnamon (up to)
4 \N Whole cloves (up to)
5 \N Black peppercorns
½ teaspoon Cummin seeds
½ teaspoon Coriander seeds


Heat oil in a frying pan. Add chopped onions and fry until golden brown.

Add all the spices (except mango powder), crushed garlic and grated ginger to it.

Fry for about two-three minutes. Add garbanzo beans, salt and mango powder. Add about ½ cup of water and cook on low heat for about 15 minutes. This will give some time for garbanzo beans to absorb all the spices.

This could be very spicy for people not used to spicy food. Reduce the amount of cayenne pepper and garam masala as desired for less spicy chana.

Garam Masala: This can be bought ready made. The best way is to make it home Grind all the ingredients into powder.




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