Chana Masala Recipe

This recipe from recipezaar is adapted from Madhur Jaffrey's recipe. I tried this and came out very well and it is also very easy to make. This makes quick and easy vegetarian curry dinner. This is very delicious with bread or sourdough bread. Just toast the bread with some butter and scoop channa masala on top of it. Ofcourse it goes very well with chapati/roti, naan and you can also have it with pita or middle eastern flatbreads. This is also an excellent accompaniment to Basmati Rice. Just make some quick raita (or just plain yogurt) to balance the heat of the dish. With the protein of channa and the carbs from the bread/rice it makes a well balanced meal.

http://www.recipezaar.com/Channa-Masala-17471

This is how i make it:

The key ingredient is chana. I use canned Garbanzo beans. I like the garbanzo well cooked meaning, they should have a soft texture, so they almost break down if you press them. Some of the organic varieties come with firmer texture and dont soften even after long cooking. You can also make your own garbanzo by soaking the beans in water overnight and then cooking them either in pressure cooker or in water for 1 hour. If you have the right ingredients handy, this recipe is so simple to make and can be made in about 15 mins.
I also use canned tomatoes for this as the canned varieties develop the sauce with a very deep flavor.

Ingredients

• 1 tablespoon vegetable oil
• 2 medium onions (peeled and minced)
• 1 clove garlic (peeled and minced) (optional if you dont like garlicy flavor)
  
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 1 cup diced canned tomatoes
  
• 1 cup water
• 4 cups cooked chickpeas or

  1 can of garbanzo beans, rinsed and drained

• 1 tablespoon amchoor powder (optional)
• 2 teaspoons paprika (or 1/2 tsp red chili powder)
  
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1/2 lemon (juiced, optional)
• 1 fresh, hot green chili pepper (minced)
• 2 teaspoons grated fresh ginger
• Cilantro for garnish.
  

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. Stir for a few seconds.

5. Add the tomatoes. Cook the tomatoes until browned lightly.
   

6. Add a cup of water. Use a hand blender to blend the tomatoes.
   

7. Add chickpeas, add amchoor, paprika, garam masala, salt and lemon juice.

8. Cook covered for 10 minutes.

9. Remove the cover add the minced chili and ginger. Cook for 30 secs

10. Add Cilantro for garnish.

(For a larger portion, i made the recipe using
1 large canned tomatoes
3 cans of garbanzon beans
and adjusting the spices accordingly. No lemon necessary
)