Bombay Mahal & Rupee Beer Channa Masala Ingredient List (Serves Two)
We were so excited to learn that brothers Van & Sumit, sons of the owners of Bombay Mahal in Brunswick have developed a beer to eat with their family’s delicious food! Lack of availability of Indian beers made them decide to get creative and go for it themselves and they worked with a master brewer to develop Rupee beer. Available now, ice-cold in our cooler! For this week’s cooking demo Van & Sumit will be making a family favorite, Channa Masala and telling us more about how they developed their award-winning beer.
Vegan, gluten-free, & an excellent source of protein, Chana Masala, also known as chole is a chickpea dish well known across South Asia which originated in the Punjab region on the border between India & Pakistan. Chana masala translates to “spicy chickpeas” with chickpeas being the main ingredient of this dish and a popular choice for a predominantly vegetarian India.
3 tablespoons of vegetable oil
1 teaspoon of cumin seeds
1 tablespoon of finely chopped ginger
1 tablespoon of finely chopped garlic
1 large white onion
1 large tomato
1/2 teaspoon of turmeric
1/2 teaspoon of coriander powder
1/2 teaspoon of cumin powder
1 teaspoon of garam masala
1/2 teaspoon of salt to taste
1 fresh green chili (optional)
1/2 teaspoon of cayenne powder (optional)
2 cups of water
1 medium-sized boiled potato
16 oz can of chickpeas, drained
1 tablespoon of freshly chopped coriander (cilantro)
Heat oil in a heavy-bottomed pan over medium heat on the stove. Add cumin seeds and toast until fragrant and lightly brown. Add ginger and garlic and cook for 1 minute. Stir in onions and tomatoes. Turn heat to medium-low. Let cook until onions are soft, about 7 minutes. Add all of the spices and let cook for a minute. Then add chickpeas, potatoes, and water. Let simmer for 15 minutes.
Serve over rice and garnish with chopped cilantro.