There are countless of recipes for chana masala available on the web, and quite a few of them do call for tea as an ingredient. I do include tea in my own recipe as I find it adds a more meaty flavour and richer colour to the garbanzo beans.
With the exception of baking, I don’t really bother with exact measurements in my cookery. I use a bit of this and a bit of that, observe, and taste until I think it’s just right! I added just a little more of each spice than the amounts I listed for this dish. Anything less than these amounts may be too bland, so do some tasting and adjust as you require.
- 6 cloves of garlic
- 1 jalapeño pepper
- 3-5 tomatoes
- 5 Tsp. of black (red) tea
- 5 cups of water
- 1-2 medium onions
- 1 can of garbanzo beans
- Salt to taste
- 1 Tbsp. turmeric
- 1 Tsp. paprika
- ½ Tsp. coriander seeds grinded
- ½ Tsp. cumin seeds grinded
- ½ Tsp. black pepper
- 1 Tsp. garam masala
- ½ Tsp. ginger powder
- ½ Tsp. chili pepper flakes
- Chop or purée in a blender, the tomatoes, pepper, garlic, and onions.
- Prepare the tea according to directions. I used 5 teaspoons of Assam steeped in 5 cups of water.
- On medium, heat the chopped or puréed ingredients to ensure everything combines. You may need to start adding the steeped Assam tea as moisture starts to reduce. Go for it!
- Add the garbanzo beans and spices.
|Add the beans.|
- Slowly continue to add in the tea liquor until you get the consistency you want. 5 cups gave me a good consistency with enough gravy.
- Heat on low for another 10 minutes until the garbanzo beans become tender and then set aside. It’s done!
Enjoy with rice, roti, or naan, some plain yogurt, and a side salad.
- Place onions in the refrigerator for about an hour to prevent tears. Sadly, this happens to me quite often!
- Use tea bags instead. Red Rose, Tetley, Salada…any black tea bag will do. Saves time and bags are just easier for cooking with.
- Yes, you may use dry garbanzo beans. Just soak them in water until they’re tender and hydrated.
- Instead of garbanzo beans, use kidney beans, chicken pieces, or even potatoes and green peas.
- Squeeze lemon juice over the beans for a tangy twist!