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grandma s aromatic chana masala

Aromatic Chana Masala

This authentic chana masala features tender garbanzo beans simmered in a rich, spiced tomato sauce enhanced with a special coconut-shallot paste. The overnight soaking of dried chickpeas creates the perfect texture, while the blend of aromatic spices delivers a deeply satisfying flavor profile that's both warming and complex.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dried garbanzo beans soaked overnight
  • 3 tablespoons oil for frying
  • 2 red onions chopped
  • 2 tablespoons ginger-garlic paste
  • 1/2 tablespoon turmeric powder
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon red chili pepper flakes
  • 2 teaspoons chana garam masala powder
  • 2 large tomatoes chopped
  • 3/4 tablespoon salt
  • 2 tablespoons freshly grated coconut
  • 3 whole shallots diced

Equipment

  • Pressure cooker
  • Large stock pot
  • Blender

Method
 

  1. Blend the diced shallots with freshly grated coconut until you achieve a smooth paste. Set aside for later use.
  2. Drain the soaked garbanzo beans and transfer to a pressure cooker with 6 cups of water. Cook until you hear about 2 whistles (approximately 10-15 minutes).
  3. Drain the cooked beans but reserve the cooking liquid. This liquid will be used to create the sauce.
  4. Heat oil in a large 6-quart stock pot over medium heat. Add chopped red onions and cook until they turn golden brown.
  5. Add ginger-garlic paste to the pot and sauté for 1-2 minutes until fragrant.
  6. Quickly add turmeric powder, chili powder, cayenne pepper, and red pepper flakes. Stir continuously for about 30 seconds to bloom the spices without burning them.
  7. Add chopped tomatoes and cook for about 10 minutes, stirring regularly, until they break down into a thick paste.
  8. Stir in salt, then add the cooked garbanzo beans along with 2 to 2½ cups of the reserved cooking liquid.
  9. Let the mixture simmer uncovered for 5 minutes, allowing the beans to absorb the flavors.
  10. Add the prepared coconut-shallot paste along with another ¾ cup of the reserved cooking liquid.
  11. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes until the sauce thickens and flavors meld together.
  12. Serve hot over basmati rice or with warm naan bread.

Notes

For best results, soak the dried garbanzo beans overnight to ensure they cook evenly and have the perfect texture. If you're short on time, canned chickpeas can be substituted—simply skip the soaking and pressure cooking steps.
The coconut-shallot paste is the secret ingredient that gives this dish its distinctive richness. Don't skip this step if possible.
Leftovers can be refrigerated for up to 5 days and actually improve in flavor. The dish also freezes well for up to 3 months.