Garbanzo- mushroom masala

Time 50 minutes
Yields Serves 4
Garbanzo- mushroom masala
(Los Angeles Times)

Place the garbanzo beans in a colander and rinse well under cold running water. Drain.


Cut the tomatoes in half, reserving one half. Dice the remaining tomatoes. Cut the tomato half into 4 wedges. Set aside.


Heat the oil in a wok over medium heat. Add the onion and saute for 3 to 5 minutes, until softened and light brown. Add the minced ginger and serrano chile and stir for 12 to 15 seconds.


Dissolve the ginger and garlic pastes in the 2 tablespoons water, add to the wok and stir for 1 minute.


Add the mushrooms and cook over medium heat 8 to 10 minutes, until the mushrooms have released their moisture and turn golden brown, stirring often.


Add the chopped tomatoes, garbanzos, chili powder and salt. Cook until the tomatoes have cooked down and the garbanzos are tender, about 10 to 11 minutes, continuing to stir frequently.


Add the bell pepper and cook, stirring, about 1 to 2 minutes. Add the tomato quarters and stir until just heated through. Sprinkle the mixture with garam masala and stir.


Spoon the mixture into a serving dish and serve with steamed or Indian rice or any kind of Indian bread.

From Jayanta Paul, executive chef of Maurya Restaurant in Beverly Hills. Ginger paste can be found at Indian markets.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.