Channa MasalaPrep: 25 min Cook: 25 min Servings: 10by John Spottiswood300 recipes>
This is one of my favorite Indian vegetarian dishes. I always load up on a few helpings when I'm at the buffet! Chick-peas are great for you, and filling too. This fabulous recipe is adapted from a classic by Madhur Jaffrey. I made it a bit more healthy. Use more butter and less oil if you want a richer flavor and don't care about the calories.
- 2 tablespoon vegetable oil plus 1 tablespoon butter
- 4 medium onions (peeled and minced)
- 3 clove garlic (peeled and minced)
- 2 tablespoon ground coriander
- 4 teaspoons ground cumin
- 1 teaspoon ground cayenne pepper
- 3 teaspoon ground turmeric
- 1 cup chopped tomatoes
- 2 cups water
- 8 cups cooked chickpeas or 4 (15 ounce) cans chickpeas, rinsed and drained
- 4 teaspoons ground roasted cumin seeds (or regular cumin seeds lightly toasted in a pan before adding)
- 2 tablespoon amchoor powder (I often leave out with no harmful impact)
- 4 teaspoons paprika
- 2 teaspoon garam masala
- 1 teaspoon salt
- 1 lemon (juiced)
- 1 fresh, hot green chili pepper minced (jalapeno)
- 4 teaspoons grated fresh ginger
- Heat oil in a large skillet.
- Add onions and sautÃ© over a medium-high heat until browned --about half way through add the garlic (7-10 minutes total).
- Turn heat to medium-low.
- Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
- Stir for a few seconds.
- Add the tomatoes.
- Cook the tomatoes until browned lightly (about 4 minutes).
- Add chickpeas and a cup of water and stir.
- Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
- Cook covered for 10 minutes.
- Remove the cover add the minced chili and ginger.
- Stir and cook uncovered for 30 seconds.
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