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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I have been looking for THE ULTIMATE Channa Masala recipe to replicate one we tried recently in a fantastic little Indian restaurant in Sunnyvale,CA called The Spice Hut . I'd tried a few other recipes but yesterday came across one on a blog entitled The Chlc Life and. it is awesome. Had to post it here so I could find it again quickly because this is going to be made a lot.:) The only changes I did to the recipe were to use dried chick peas instead of canned and I did not include the soaking,cooking time of that, and I also just used 2 1/2 cups of chick peas as opposed to the four cups originally called for. I was also a teensier bit more heavy handed with the spices. Yum,yum,yum. Ingredients:
2 tbsp. olive oil |
1 medium onion, chopped |
1 heaping tsp. minced garlic |
1 rounded tbsp. ground coriander |
2 rounded tsp. ground cumin |
1/2 tsp. cayenne pepper |
2 medium tomatoes, seeded and chopped, about 3/4 cup |
1 1/2 cups water |
2 1/2 cups cooked chick peas, rinsed and drained |
1 rounded tbsp. garam masala |
1 tsp. salt |
black pepper to taste |
Directions:
1. Pre-heat a medium sauce pan to medium heat. Add oil to pan. Add onion and cook until translucent and just browning, about 5-6 minutes. Add garlic and cook for one more minute, or until garlic is fragrant.
2. Stir in coriander, cumin, cayenne, turmeric, and salt.
3. Stir in water and tomatoes and cook until tomatoes are soft, stirring occasionally, about 5-6 minutes.
4. Using a stick/immersion blender, blend tomato mixture until blended well. Add extra water, if needed.
5. Add chick peas to tomato mixture and stir to combine. Bring mixture to a boil and then reduce heat to simmer. Stir in garam masala and additional salt or pepper to taste if needed. Simmer chick peas and sauce for 10 min.
6. Serve Channa Masala with rice and/or naan.
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