Gingered chickpeas (Adrak lasson waale chana masala) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 329) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ridged luffa squash with onion and cilantro (Toori nu shaak)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's suggested garam masala is Punjabi. See the Punjabi masala recipe p.25. Can substitute a combination of ground cayenne pepper and paprika for Kashmiri chile powder.

  • pockems on October 16, 2024

    Came out like a fairly standard chana masala - don't see the effort of julienne-ing ginger or making a unique garam masala.

  • jenburkholder on October 24, 2020

    Notes say: v. good - easy, grind coriander and cumin first.

  • LFL on August 24, 2020

    2 stars. Can substitute 1.25 cup canned tomatoes for the one large tomato. I don’t think I’ll make this again. Overall, it came out bitter. It might just need a lot more salt but since I’m watching salt that’s not a good option for me.

  • Delys77 on November 19, 2014

    Overall this was pretty good, but not stellar. I found the ginger got lost and there was a bit too much cinnamon given the double hit of cinnamon in the garam masala and the recipe itself.

  • Aggie92 on May 10, 2013

    I really liked this recipe. The ginger was a bit lost in all the other flavors, but the overall result was a delicious, spicy curry served with basmati rice. I did add 4 boneless chicken thighs, cut into bite-sized chunks, to please my meat loving husband. I also made the following substitutions: a can of diced tomatoes for the fresh whole one, 1 jalapeño for the serrano chile and followed the author's recommendation for replacing the ground Kashmiri chiles with paprika and cayenne.

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