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Vegetarian Entrees Chana Masala Daal Makhani Saag Paneer Vegetable Korma Baingan Bhartha Vegetable Jalfrazi Bhindi (Okra) Aloo Gobhi Malai Kofta Paneer Makhani Paneer Kadai Matar Paneer Shahi Paneer Dum Aloo   Chana Masala   Servings 5-6 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 2 cups Dried chickpeas (garbanzo beans) 3 Large onions, finely chopped 1 Large tomato 1 small can Tomato Paste 2 tsp. Cumin Seeds 1 Tbsp. Ginger, Finely Minced 2 Tbsp. Ground Coriander 2 Tbsp. Ground Cumin 1 Tbsp. Ground Chili Powder 11/2 Tbsp. Dried mango powder 2 tsp. Garam Masala 1 tsp. Black Pepper 4 tbsp. Oil 1 1/2 tsp Salt Preparation If using dried chickpeas, soak the chickpeas in 5 to 6 cups of water for at least six hours, or overnight. You may add 1 tsp. baking soda to the water to encourage the chickpeas to swell up even further, but the following day, you must take care to rinse the chickpeas very well to remove any lingering taste from the baking soda. After soaking, discard soaking water, rinse chickpeas well, and add enough water so that chickpeas are submerged under two additional inches of water. Cook in pressure cooker on medium heat for 20 minutes, or cook in a regular pot (bring to a boil, cover & simmer for 1.5 hours). Heat oil in a large saucepan and add cumin seeds. Stir until cumin seeds begin to crackle. Add ground spices and stir for 30 seconds. Add the onion and fresh ginger and continue to stir until the onions turn golden-brown. Add the tomato paste and one fresh chopped tomato. Cook for 4 or 5 minutes. Mash one cup of the boiled chickpeas and add to the onion-tomato mixture. Stir well. Add the remaining boiled chickpeas, and cook for 5 to 6 minutes to achieve a nice consistency. You may add some of the chickpea water (or just plain water) to vary the thickness or thinness of the curry. Add the steamed potatoes if you wish, and salt to taste. Garnish Add chopped fresh onions, fresh tomatoes, and fresh cilantro