Vegetarian Indian Aloo Chana Masala recipe
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Ingredients
- 1 ½ cups dry garbanzo beans 6 cups water 3 cups vegetable broth 1 large sweet potato, peeled and cubed 3 small russet potatoes, peeled and cubed 1 (14.5 ounce) can stewed tomatoes 1 tablespoon maharaja curry powder 2 teaspoons ground cumin 2 teaspoons garam masala 2 teaspoons salt ¼ teaspoon cayenne pepper 2 tablespoons ghee (clarified butter) 1 yellow onion, diced 1 red bell pepper, coarsely chopped 1 tablespoon minced garlic, or to taste 1 teaspoon minced ginger 1 (14 ounce) can full-fat coconut milk, well shaken
Nutrition Info
- 321.3 caloriescarbohydrate: 44.2 gcholesterol: 6.6 mgfat: 13.3 gfiber: 9.7 gprotein: 9.5 gsaturatedFat: 9.3 gservingSize: -sodium: 740.6 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Indian Aloo Chana Masala
Directions
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Soak garbanzo beans in water for 8 hours to overnight. Drain and rinse beans and transfer to a pot. Add vegetable broth and bring to a boil, about 5 minutes. Reduce heat and simmer for 1 hour. Drain and set beans aside.
Place sweet potatoes and russet potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Drain and set aside.
Meanwhile, add tomatoes to a blender and process until pureed.
Combine curry powder, cumin, garam masala, salt, and cayenne pepper in a small bowl, mixing well and adjusting spices as needed.
Melt ghee in a large nonstick pan over medium-high heat. Add onion and cook until very browned with minimal stirring, about 10 minutes. Add bell pepper, garlic, and ginger and cook while stirring for 2 minutes more. Add spice mixture and cook, string constantly, until very fragrant, 2 more minutes.
Add drained garbanzo beans, cooked sweet and russet potatoes, pureed tomatoes, and coconut milk to the onion mixture in the pan. Stir well and bring to a simmer, about 5 minutes. Cook until heated through, about 10 more minutes.