Ingredients and Method to make Gobi Chana Masala
1 cup dry chickpeas (white chana/ garbanzo beans)
1/2 head of a medium cauliflower broken into florets
1 large russet potato peeled and cut into 1 inch pieces
3 medium tomatoes
2 medium onions cut fine
2 tbsp oil
1 inch piece of ginger minced
1/2 tsp minced garlic
1/4 tsp turmeric powder
3/4 tsp cumin powder
4 tsp garam masala (or to taste)
salt to taste
1/2 tsp red chili powder (or to taste) (optional)
Soak chickpeas in sufficient water for 6 to 8 hours with a pinch of soda (The soda is optional) Drain water and fill with fresh water and pressure cook chickpeas until soft yet not mushy. This can also be done on the stove top, though that takes much longer. Keep the cooked chickpeas aside.
Blanch tomatoes. Read this post on how to blanch tomatoes. Cut tomatoes fine and keep aside.
Heat oil in a large heavy bottomed pan, add onions to it and saute until onions turn transparent. Add tomatoes and stir until tomatoes are cooked and soft. Add minced garlic and ginger and stir a few times.
Add all the spices and stir a few times. Add cut potatoes + cauliflower and a little water and allow to cook until both the vegetables are soft yet retain their shape.
The copyright of this content belongs to Veginspirations.com
Add cooked chickpeas, more water if required to achieve required consistency, adjust salt to taste and allow to simmer for a few more minutes until all the flavors mingle together.
Remove and serve hot with rotis/ naans or even phulkas, or on a bed of plain steamed rice.
1 cup dry chickpeas (white chana/ garbanzo beans)
1/2 head of a medium cauliflower broken into florets
1 large russet potato peeled and cut into 1 inch pieces
3 medium tomatoes
2 medium onions cut fine
2 tbsp oil
1 inch piece of ginger minced
1/2 tsp minced garlic
1/4 tsp turmeric powder
3/4 tsp cumin powder
4 tsp garam masala (or to taste)
salt to taste
1/2 tsp red chili powder (or to taste) (optional)
Soak chickpeas in sufficient water for 6 to 8 hours with a pinch of soda (The soda is optional) Drain water and fill with fresh water and pressure cook chickpeas until soft yet not mushy. This can also be done on the stove top, though that takes much longer. Keep the cooked chickpeas aside.
Blanch tomatoes. Read this post on how to blanch tomatoes. Cut tomatoes fine and keep aside.
Heat oil in a large heavy bottomed pan, add onions to it and saute until onions turn transparent. Add tomatoes and stir until tomatoes are cooked and soft. Add minced garlic and ginger and stir a few times.
Add all the spices and stir a few times. Add cut potatoes + cauliflower and a little water and allow to cook until both the vegetables are soft yet retain their shape.
The copyright of this content belongs to Veginspirations.com
Add cooked chickpeas, more water if required to achieve required consistency, adjust salt to taste and allow to simmer for a few more minutes until all the flavors mingle together.
Remove and serve hot with rotis/ naans or even phulkas, or on a bed of plain steamed rice.
