Recipe Info Punjabi Kala Chana Masala

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By headhusband

Super easy

Cheap

This is a vegan meal best served with roti or naan. It can be served over rice with a thinner gravy.

For 4 Person(s)

2 cups Kala Chana (Black Chickpeas), dried
3 each Whole Clove
2 inch Cinnamon Stick
3 each Bay Leaf
5 pods Green Cardamom
2 large Onions
3 Tbsps Peanut Oil, seperated
4 each Green Chilies
1 tsp Cumin Seed
1 tsp Fennel Seed
0.25 tsp Hing
4 tsps Ginger-Garlic Paste
2 tsps Red Chili Powder
2 tsps Coriander Seed
0.5 tsp Turmeric
2 14.5 oz cans Tomatoes, diced
1 tsp Garam Masala
1 tsp Mango Powder (Amchur)
Cilantro, chopped

Soak black chickpeas (kala chana) overnight. Rinse several times and boil or pressure cook with clove, cinnamon, bay leaf and green cardamon. Once the chickpeas have softened, discard the spices.
Cut one onion into wedges. Set aside. Chop the other onion into large pieces. Set aside.
Saute the onion wedges in 1 Tbsp of oil until golden. Allow onions to cool. In a blender, combine the sauted onions, green chilies, cumin seed, fennel seed and a little water to make an onion paste.
Add 2 Tbsps of oil to the pan and saute chopped onion with hing and ginger-garlic paste until onions are golden. Add the onion paste and continue to saute a few minutes. Add red chili powder, coriander seed and turmeric. Mix well.
Puree the tomatoes with juice. Add to pan and cook on low-medium until oil begins to seperate.
Add cooked chickpeas and bring to a boil. You may need to add a little water to get the gravy to the thickness you desire.
Reduce heat and add the garam masala and mango powder (amchur) and simmer for 10 minutes.
Garnish with chopped cilantro. Serve with roti, naan or over rice.