Punjabi Kala Chana Masala
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
- 1/4 tsp Hing
- 4 tsps Ginger-Garlic Paste
- 2 tsps Red Chili Powder
- 2 tsps Coriander Seed
- 1/2 tsp Turmeric
- 2 14.5 oz cans Tomatoes, diced
- 1 tsp Garam Masala
- 1 tsp Mango Powder (Amchur)
- Cilantro, chopped
Punjabi Kala Chana Masala Directions
- 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.