Wednesday, March 25, 2015

Channa Masala

Channa Masala is a quintessential Indian vegetarian dish. Amongst Indians, everyone knows it, everyone loves it. It is a great curry option for vegetarians and a great dish to have in your repertoire. It's fancy enough to serve to guests, yet simple enough to make on a weeknight for a quick meal. If you make a large batch, the leftovers will freeze and reheat wonderfully! I hope you enjoy this as much as my family does!

3-4 Tb Oil
2 Bay Leaves
6-8 Cloves
8-10 Peppercorns
4 Cardamom Pods
1 Black Cardamom Pod (optional)
2 tsp. Cumin Seeds
1 med Onion, finely diced
1 inch Ginger, grated
6-8 cloves Garlic, minced
1/4-1 tsp. Red Chile Powder
1/2 tsp. Turmeric Powder
2 tsp. Coriander Powder
1 Tb Cumin Powder
1 Tb Curry Powder
2 tsp. Salt, plus more to taste
2 cans Chickpeas
1 Chickpea Can Water
1/4 c. Chopped Cilantro
In a large dutch oven, heat oil. Add all whole spices and let sizzle. When toasty and fragrant, add onions. Sauté until translucent, then add garlic and ginger. Sauté for another minute or two. Stir in remaining spices. Once combined, stir in tomato puree and let caramelize.

Stir in chickpeas and coat with the spice mixture. Fill a chickpea can with water pour it over the chickpeas. Bring to boil, then lower heat to medium-low. Let simmer for about 30 minutes, stirring occasionally. Add more water if necessary. Let simmer until desired thickness is reached. Add cilantro and adjust salt to taste. Serve with naan, paratha, or basmati rice.

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