Sujata’s Channa Masala (chick pea curry) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoons vegetable oil
2 medium onions, peeled and finely minced
2 cloves garlic, peeled and minced
2 teaspoons grated fresh ginger
2 teaspoons ground coriander
2 teaspoons ground cumin. If you grind your own from whole, this is better.
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 tablespoon garam masala
1 14-ounce can tomatoes. Whole plum tomatoes which you cut up with a knife with their juice work well, or chopped tomatoes, or even tomato puree will work, whatever you have.
4 cups cooked chickpeas or 2 15-ounce cans chickpeas, rinsed and drained
1/2 teaspoon salt
1/2 lemon (juiced - optional)
Fresh cilantro (chopped - optional)
1 teaspoon smoked paprika
1 teaspoon sherry or port. Optional, but I find it adds a little depth
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Directions: |
Directions:Heat oil in a large skillet. Add onions then cook down until well translucent (but not quite brown). Add garlic and ginger then cook 1 minute more. (Many recipes have you add the garlic at the same time as the onion, but I find that it usually burns when I do that.) Add all the spices then saute for 1 minute, so the spices have a chance to cook a little. Then add the drained chick peas. Saute 1 to 2 minutes and add the tomatoes with their juices. Stir well then then cook for about 10 minutes on low heat. Add salt and pepper to taste. Finish off with the lemon juice, sherry or port, and then add fresh cilantro right before serving. Goes well with rice or couscous. Leftovers the next day are usually better than the first night, so feel free to make ahead. |
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Number Of
Servings: |
Number Of
Servings:6 - 8 Servings |
Preparation
Time: |
Preparation
Time:5 -10 Minutes Prep Time |
Personal
Notes: |
Personal
Notes: My family doesn’t cook from recipes so I got the “guts” of this recipe from Madhu Jaffrey, an amazing Indian cookbook author. This recipe is easy and fast especially if you use canned tomatoes and chick peas. You can also substitute a jarred garlic-ginger paste (found in many Indian grocery stores) for the fresh ginger and garlic. There are a lot of spices listed here. Feel free to add different ones and vary the amounts. If you don’t have everything, don’t worry too much. The key flavoring spices are garlic, ginger, cumin, coriander, and turmeric. If you have a “curry powder”, that can substitute easily for the turmeric. My mom makes this without the garam masala, it works fine. My husband makes this not using very much cumin and coriander separately, more garam masala, and some madras curry powder instead of the turmeric, pepper, etc. I usually add a couple more spices to this (a bit of ground cinnamon, anise and cardamom). All of the versions taste good. Indian curries are pretty forgiving.
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