Channa Masala

This fabulous chickpea recipe is adapted from Madhur Jaffrey's classic. (Recipes courtesy of Food.com - Chef Zeke Koch)
Difficulty Cost
Category:  Main Dishes Vegetarian  - 
Ready in: 20m  -  Cooking time: 20m  - 
Rating  0.00/5

Ingredients

For 8 Servings(s) ()

Recipe

  • 1 tablespoon(s) vegetable oil
  • 2 medium onions (peeled and minced)
  • 1 clove garlic (peeled and minced)
  • 1 tablespoon(s) ground coriander
  • 2 teaspoon(s) ground cumin
  • 0.5 teaspoon(s) ground cayenne pepper
  • 1 teaspoon(s) ground turmeric
  • 6 tablespoon(s) chopped tomatoes
  • 1 cup(s) water
  • 4 cup(s) cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
  • 2 teaspoon(s) ground roasted cumin seeds
  • 1 tablespoon(s) amchoor powder
  • 2 teaspoon(s) paprika
  • 1 teaspoon(s) garam masala
  • 0.5 teaspoon(s) salt
  • 0.5 lemon (juiced)
  • 1 fresh, hot green chili pepper (, , minced)
  • 2 teaspoon(s) grated fresh ginger

Channa Masala Directions

  1. Heat oil in a large skillet.
  2. Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
  3. Turn heat to medium-low.
  4. Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
  5. Stir for a few seconds.
  6. Add the tomatoes.
  7. Cook the tomatoes until browned lightly.
  8. Add chickpeas and a cup of water and stir.
  9. Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
  10. Cook covered for 10 minutes.
  11. Remove the cover add the minced chili and ginger.
  12. Stir and cook uncovered for 30 seconds.

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