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Channa Masala Indian Curry Recipe

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This recipe for Channa Masala Indian Curry, by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
FOB

Category:
Category:

Ingredients:  
Ingredients:  
3 c. chick peas or 3 cans garbanzo beans
2 tbsp. oil
1 c. tomatoes, chopped
1 c. onions, finely chopped
1 tsp. ginger, chopped or paste
1 tsp. garlic, chopped or paste
2 tbsp. coriander leaves, chopped (optional)
3 tbsp. channa/chole masala powder
1 tbsp. lime juice
salt, to taste

Directions:
Directions:
In a small bowl, make a paste of masala powder with 3 tbsp. water & set aside. Heat oil in a large pan/wok & add onion & sauté until soft & brown (5 minutes). Add garlic & ginger & sauté 2 minutes more. Add spice paste & sauté until mix becomes dry (3 minutes). Add tomatoes & sauté for 3-4 minutes. Add chick peas & simmer for 5 minutes. Taste for salt. After removing pan, cool & add 1 tbsp. of lime juice. Transfer to dish & garnish with coriander leaves/cilantro & onion pieces. Serve with hot rice or with any Indian bread, pita or tortilla.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Makes 6-8 servings.

 

 

 

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