Tuesday, April 10, 2012

Ghoogni (Chana Masala)

Channa Masala

2 cans garbanzo beans
1 russet potato, diced
3 oz. tomato puree (Hunt's tomato sauce)
1 large onion, chopped
2 Tbsp. ginger paste
7 oz. thick coconut milk
1 tsp. cumin seeds
1 cinnamon stick
1 star anise
1/2 tsp. coriander powder
1/4 tsp. cumin powder
Chopped cilantro
2 jalapeno peppers, chopped and de-seeded, if desired)
1 lime
1 tsp. ghee
salt to taste


  1. Drain garbanzo beans.  Wash in several changes of cold water.
  2. Boil chopped onions in 1/2 cup water, drain onions and place in blender along with ginger paste, pureed tomatoes and coconut milk.  Blend to a thick paste.
  3. Heat a saute pan over high heat, add vegetable oil and sputter cumin seeds, star anise and cinnamon stick.
  4. Stir in cumin & coriander powder and fry until it browns.
  5. Add blended mixture.  Saute for 5 minutes.
  6. Reduce heat to medium and add garbanzo beans and diced potatoes.
  7. Saute beans, potatoes and blended mixture until oil resurfaces and potatoes are cooked.
  8. If it sticks to the bottom of the pan, add some hot water.  Adjust salt to taste.  
  9. Stir in lime juice and garnish with chopped peppers, cilantro and ghee.
  10. Serve with heated tortillas or parathas.

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