Thursday, May 19, 2011

Gobi Chana Masala ( Chickpeas with cauliflower and potato curry)

Chickpeas are one of my favorite type of beans. What's not to like about chickpeas....this bean is cute, plump, delicious and very versatile. I enjoy making different curries that combine chickpeas with different vegetables and always find the end result very appealing. Some of my favorite curries with chickpeas in them and that are already posted on this site are this chickpea and spinach curry , this Thai style chickpea curry and this Chana masala

This curry with a combination of cauliflower, potatoes and chickpeas is another one of my favorites. It is very quick, satisfying and delicious. No wonder it is one of my favorites :-) Making this curry does not involve any complicated steps, just a little prepping, some stirring, some basic spices that are usually pantry staples and voila , a delicious curry is ready. Combine this with some naan or roti (Indian flat bread) or even plain steamed rice and you have yourself a complete meal.

Gobi Chana Masala- Chickpeas and cauliflower potato curry

Click here for a printable view of this recipe

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.
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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.
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