Chana Masala

Directions

1. 1
   Blend the shallots and grated coconut until you have a fine paste.
2. 2
   Set aside.
3. 3
   Drain the soaked garbanzo beans and place in pressure cooker with 6 cups of water for about 2 whistles.
4. 4
   Drain and set the beans aside.
5. 5
   Save the liquid!
6. 6
   In a large stock pot (I use a 6-quart), heat the oil over medium heat and fry the red onions until golden.
7. 7
   Add the ginger-garlic paste and cook for about 1-2 minutes.
8. 8
   Add the turmeric powder, chili powder, cayenne pepper, and red pepper flakes and stir for about 30 seconds.
9. 9
   Add the chopped tomatoes and cook until the tomatoes become paste-like (about 10 minutes).
10. 10
    Keep stirring to keep mixture from sticking to pan.
11. 11
    Stir in salt.
12. 12
    Add the garbanzo beans with 2 - 2 1/2 cups of the saved liquid.
13. 13
    Simmer for 5 minutes, uncovered.
14. 14
    Stir in the paste from Step #1.
15. 15
    Add another 3/4 cup of liquid and allow it to boil, then simmer for 10 minutes uncovered.
16. 16
    Remove from heat.
17. 17
    You can serve this over basmati rice or enjoy it with naan.