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 calories
carbohydrate: 44.2 g
cholesterol: 6.6 mg
fat: 13.3 g
fiber: 9.7 g
protein: 9.5 g
saturatedFat: 9.3 g
servingSize: -
sodium: 740.6 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Meanwhile, add tomatoes to a blender and process until pureed.

  4. Combine curry powder, cumin, garam masala, salt, and cayenne pepper in a small bowl, mixing well and adjusting spices as needed.

  5. 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.

  6. 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.

Recipe Yield

10 servings

Recipe Note

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.

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