Channa Masala

434

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.

servings

min

min

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

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

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.

* not incl. in nutrient facts