Sunday, October 18, 2009

Channa Masala - Tomato Stewed Chickpeas


1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
1 jalapeno, finely chopped
1 inch ginger, peeled and minced
3 cloves garlic, minced
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 to 1 teaspoon red chili powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1 medium tomato, finely chopped
3 cups chickpeas, cooked until soft
1 tablespoon tomato paste (optional)
1 cup water
1 tablespoon lemon juice
salt, to taste
1/4 cup chopped cilantro (coriander leaves)


Heat vegetable oil in a saucepan. Add cumin seeds. After 30 seconds, add the onion, garlic and ginger, jalapeno and saute until browned. Add turmeric, chili, coriander and cumin powders, stir until onion mixture is well coated. Add the tomato and cook until tomato is soft. Add chickpeas, water, lemon juice, tomato paste and salt. Bring to a boil, cover, reduce heat to low and simmer for 15-20 minutes, until desired consistency is reached. For a thicker gravy uncover and cook for 5-10 minutes longer. At the last stir in chopped cilantro.

Note(s): 1) To thicken the gravy you can remove some of the channa (chickpeas), puree then return to the pot and continue to simmer. 2) Those without the Indian pantry - a substitute for garam masala, try a little ground clove, cinnamon, and curry powder. Substitute cayenne pepper for red chili powder

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