Summary of recipe:
- Soak 1 cup of dried chick peas overnight. It will expand to a little bit more than 2 cups.
- Steam pre-soaked chick peas for at least 30 minutes.
- Sauté, continue with each addition:
- Heat 1 Tbsp of oil, saute 5 chopped midsize red onions until golden brown.
- Add 3 cloves of garlic (chopped) , 1 inch of ginger (grated)
- Add 1.5 tsp of ground fennel and 1 tsp ground turmeric
- Add 1 large tomato (diced), sauté until mushy
- Cool and blend to a paste. Add some water to blender as necessary.
- Return to the same pan to simmer.
- Add the following and stir to continue simmering:
- steamed chick peas
- 1 tsp chili powder, 1/2 tsp curry powder (or 1.5 tsp of either one if you don't have the other; option to use less to make is less spicy)
- 1 tsp salt
- 1 tsp of dried parsley or 1 small bunch of fresh coriander (again, interchangeable)
- half cup water, or adjust according to desired thickness and taste
Recipe adapted from: http://www.cookingandme.com/2013/03/chana-masala-recipe-chole-masala-recipe.html