Masala Mix'ins





A thick, textured sauce with chickpeas and potatoes



  • 1 lg. onion, thinly sliced
  • 3T oil
  • 1” ginger root, crushed
  • 8 garlic cloves, crushed
  • 3 (14 oz.) cans of chickpeas
  • 14 oz. can of kidney beans
  • 14 oz. can of diced tomato
  • 2-3 potatoes, peeled and cubed
  • 1-2 green chilies (optional)
  • 2 T chopped cilantro (optional)


In a large pot, heat oil and fry onions on medium until golden-dark brown. Add crushed ginger and garlic, fry 2 min.

In a separate bowl, add 4T of water to the masala (spice) packet and mix until a consistent paste forms. Combine with onions in pot and fry for 2 minutes.

Stir in tomatoes, potatoes and 1 cup of water. Bring to a boil and cover and simmer for 15 minutes.

In blender, puree 1 can of chickpeas with liquid.

Add chickpea puree from blender, the remaining drained chickpeas and kidney beans and chilies (optional) to pot.

Return to a boil. Cover and simmer for 15 additional minutes until potatoes are tender.

Garnish with cilantro and serve over hot rice or with naan (flat bread).

Note: Using freshly cooked beans is even tastier.