Steps to Prepare Kala Chana Bhaji

Vegetarian Indian Aloo Chana Masala

How to boil kala chana in.

Recipe Summary Vegetarian Indian Aloo Chana Masala

I created this vegetarian Indian dish a couple weeks ago, and my 13-year-old son and husband are addicted to it. It has already become a regular staple in our home. It is perfectly spicy with an amazing aroma and a touch of sweetness from the sweet potatoes. Serve over Indian basmati rice and enjoy the exotic flavors. We use unsalted pumpkin seeds or unsalted cashews for a delicious crunchy garnish.

Ingredients | Kala Chana Bhaji

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

Directions

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.

If you do not have time to cook dried beans, simply use 2 cans of garbanzo beans in water and cook only 15 minutes in the vegetable broth.

You may also add 1 to 2 teaspoons of sugar, depending on your taste. We love sweet and spicy.

This vegetarian dish keeps well in the fridge up to 5 days, as it does not have dairy or meat products. However, my family won't let it last that long!

Info | Kala Chana Bhaji

prep: 20 mins cook: 1 hr 45 mins additional: 8 hrs total: 10 hrs 5 mins Servings: 10 Yield: 10 servings

TAG : Vegetarian Indian Aloo Chana Masala

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