VEGETARIAN INDIAN ALOO CHANA MASALA

Vegetarian Indian Aloo Chana Masala image

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.

Provided by Extropian

Categories World Cuisine Recipes Asian Indian

Time 10h5m

Yield 10

Number Of Ingredients 17

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

Steps:

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.
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.
Meanwhile, add tomatoes to a blender and process until pureed.
Combine curry powder, cumin, garam masala, salt, and cayenne pepper in a small bowl, mixing well and adjusting spices as needed.
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.
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.

Nutrition Facts : Calories 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, Sodium 740.6 mg, Sugar 8.8 g