Chana Masala photo by achelian

Chana Masala (Garbanzo Bean Curry)

This is the basic recipe for vegetable curry. If you want chana masala you use garbanzo beans, but lots of different vegetables or meat can be substituted instead of the garbanzo beans if you want to make a different dish.

Cuisine: IndianMain Ingredient: Garbanzo Beans

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Recipe
Photos (1)
Nutrition
Notes

Ingredients

Ready in 20 minutes
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Original recipe makes 4 Servings

Verified by SunnyJF

1 TablespoonOlive Oil

1/4 CupOnions; Chopped

1 Can (15.5 oz.)Garbanzo Beans; Drained, Rinsed

1 TablespoonChana Masala (Curry Powder)

1/2 CupWater; (do not add water if using only leafy vegetables)

1 SmallTomato; Cut in Quarters

1 Chili (Serrano is fine); Chopped

1 TeaspoonSalt

1 TeaspoonChili Powder

Chana Masala (Garbanzo Bean Curry) Preparation

Fry the onions in oil in a medium sized sauce pan until they're soft. Add the drained garbanzo beans and mix well. Add the chana masala (curry powder) and water. Continue to fry on medium heat for three minutes.

Add the chili powder, salt, tomato, and chili (serrano). Simmer on low with the cover until heated through.

Serve over rice or with some type of Indian bread (poori, naan, etc.).

FOR SUBSTITUTIONS:

*Do not add the 1/2 cup of water if you're only using leafy vegetables.

*For meat, add more water and simmer longer.

*For fish, fry it beforehand and use less water than with other meats (but enough to have a sauce). Remove from heat as soon as the curry boils.

Notes

I know I don't look Indian, but I am by marriage. My mother-in-law taught me to cook.

If you don't like it too hot, don't use both the serrano chili and the chili powder. Just use one or the other. And make sure to wash your hands immediately after handling either!