Channa Masala
Classic and very authentic East Indian recipe. Chick peas (garbanzo) in a highly flavored tasty spicy curry sauce. Great served with yoghurt and fresh baked Naan bread.
Yield
8 servingsPrep
18 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | medium |
onions
peeled and minced |
|
| 1 | clove |
garlic
peeled and minced |
|
| 1 | tablespoon |
coriander
ground |
|
| 2 | teaspoons |
cumin
ground |
|
| ½ | teaspoon |
cayenne pepper
ground |
|
| 1 | teaspoon |
turmeric
ground |
|
| 6 | tablespoons |
tomatoes
chopped |
|
| 1 | cup |
water
|
|
| 4 | cups |
chickpeas (garbanzo beans)
|
|
| 2 | teaspoons |
cumin seeds
roasted and ground |
|
| 1 | tablespoon |
amchoor (dried green mango powder)
|
* |
| 2 | teaspoons |
paprika
|
|
| 1 | teaspoon |
garam masala
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | each |
lemon
juiced |
|
| 1 | each |
green chili peppers
hot, minced |
*
|
| 2 | teaspoons |
ginger
fresh and grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2 | medium |
onions
peeled and minced |
|
| 1 | clove |
garlic
peeled and minced |
|
| 15 | ml |
coriander
ground |
|
| 1E+1 | ml |
cumin
ground |
|
| 2.5 | ml |
cayenne pepper
ground |
|
| 5 | ml |
turmeric
ground |
|
| 9E+1 | ml |
tomatoes
chopped |
|
| 237 | ml |
water
|
|
| 946 | ml |
chickpeas (garbanzo beans)
|
|
| 1E+1 | ml |
cumin seeds
roasted and ground |
|
| 15 | ml |
amchoor (dried green mango powder)
|
* |
| 1E+1 | ml |
paprika
|
|
| 5 | ml |
garam masala
|
*
|
| 2.5 | ml |
salt
|
|
| 0.5 | each |
lemon
juiced |
|
| 1 | each |
green chili peppers
hot, minced |
*
|
| 1E+1 | ml |
ginger
fresh and grated |
|
Directions
Heat oil in a large skillet.
Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
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.
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.
