Channa Masala

Cooking

This is like my fall back recipe. It’s my – hello I have no more creativity juices when it comes to food but want something spicy and that vaguely reminds me of home. Which is why during my undergrad I would make this every week and just keep it in the fridge. It’s kind of nutritious and tastes fairly good. It’s also cheap and doesn’t spoil easily. Oh yeah – you WANT this.

 

Channa Masala Dinner

2 cans of chickpeas (500gm) – drained
1 onion – thinly sliced or diced
2 Tbsp ginger garlic paste (paste of 2 parts ginger, 1 part garlic – make at home or buy at Mustafa)
4 Tbsp curry powder (I use Baba’s Meat Curry Powder – any generic curry powder should do)
1 Tbsp chilli powder
1/2 Tbsp jeera powder (ground cumin)
1/4 Tbsp garam masala
1/4 cup tamarind juice
1 tomato – cubed
1 Tbsp ketchup
1 cup water
2 Tbsp oil (I’ve used both sunflower and extra virgin olive and both have been fine)
1 tsp salt

Heat the oil in a medium sized pot over a medium low flame.

Brown the onions. When done add the ginger garlic paste and fry until brown – keep a close watch because it burns easily.

When brown add the curry powder, chilli powder, jeera powder and garam masala (henceforth referred to as masala). Stir vigorously until cooked (oil will ooze out a bit). If necessary add more oil.

Add chickpeas and stir until the masala is even distributed. Add 1 cup water. Cook for 5-10 minutes.

Mash approximately 1/3 of the chickpeas mixture with the back of your spoon (this will act as the gravy).

Add the tamarind juice. Cook until it boils.

Add the diced tomato. Cook until the tomato is cooked (mushy-ish). Add ketchup.

Add salt, stir and you’re done!

Serve with rice or some other carb equivalent. Here I ate it with baked sweet potatoes and a cabbage salad. YUM. Disgustingly healthy stuff.

*This is a DiniBlini TM recipe 🙂

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