Chickpeas in Masala – Channa Masala

Chickpeas in Masala – Channa Masala

Channa-Bhatura is as popular in India as fish and chips are in the United Kingdom. Bengali Market, a vegetarian restaurant in New Delhi is very famous for this dish. It is amazing to see how fast the cooks churn out the fluffy deep fried bread, each one puffed up perfectly and ready to be devoured with a spicy bowl of channa. Every Indian household has their own special recipe, but I like this one, which was simplified for me by my aunt who was well known for her recipe. This dish can either be a main entrée or an accompaniment to other dishes.

Chickpeas in Masala - Channa Masala
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Ingredients
  1. 1 can of chickpeas (Garbanzos) drain and reserve liquid
  2. OR
  3. 2 cups dried chick peas,soaked overnight and boiled
  4. 2 potatoes, medium , boiled, peeled and quartered (tinned potatoes can be substituted)
  5. 2 tbsp. oil
  6. 1 tsp. cumin seeds
  7. 1 onion, large, peeled and very finely chopped
  8. 1 tsp. garlic, fresh, finely minced
  9. 1/2 cup tomatoes, pureed
  10. 1 tbsp. tomato paste
  11. 1-2 green chillies, fresh whole
  12. 1/2 tsp. cinnamon, freshly roasted and coarsely ground
  13. 1/2 tsp. black cardamom with pods, freshly roasted and coarsly ground
  14. 1/4 tsp. cloves, freshly roasted and coarsly ground
  15. 1 1/2 tsp. coriander powder
  16. 1/2tsp. dried pomegranate seeds,ground ( anardhana powder)
  17. 1/2 tsp. salt, to taste
  18. 1/2 tsp. red chilli powder, to taste
  19. 1 tsp. fresh ginger, finely slivered
  20. 1 tbsp. lemon juice to taste
  21. 1 tsp. garam masala
  22. 3/4 cup boiled water and reserved liquid combined
Instructions
  1. • In a deep saute pan, heat the oil on medium high heat.
  2. • Add the cumin seeds. As they begin to sizzle add the chopped onions.
  3. • Stir fry 8-10 minutes or until the onions begin to turn a golden brown.
  4. • Reduce the heat, add all the spices, the garlic, tomatoes and tomato paste, green chillies salt and red chilli powder. Stir, mix well and cook for a further 8-10 minutes until the oil separates from the masala
  5. • Add the drained chickpeas, lemon juice,slivered ginger and potatoes and garam masala.
  6. • Mix well, cover and let the chickpeas cook for about 10 minutes. Stir occasionally, very gently and carefully, not to mash the chickpeas and potatoes.
  7. • Add the 3/4 cup of water, stirring until mixed in. Cook for another 8- 10 minutes until the water has been absorbed and there is a thick coating on the potatoes and chick peas. The gravy is cooked when small particles of oil float to the top.
  8. • If a slightly thinner gravy is desired, add a bit more of the reserved liquid from the chickpeas. Stir and mix well and simmer for a further 5 minutes to blend into the mixture.
  9. • Remove from heat, garnish with sliced onions and tomato wedges.
  10. • Serve hot with an accompanying meat dish, pooris and/or rice.
  11. Serves 6-8 people.
Notes
  1. • For this particular recipe, I dry roast the cloves, cinnamon and cardomom in a separate pan while the onions are cooking. Freshly ground, these spices release a distinct aroma and flavour to the dish.
  2. • If using dried chickpeas, wash and soak overnight 2 cups of the chickpeas. In a pan, boil the chickpeas in salted water until tender. Takes approximately 1 ½ hours. Reserve the liquid to use for the gravy.
  3. • Dried pomegranate powder or anardhana powder is available packaged in South asian stores.
  4. • Green chillies add a distinct flavour- if doing so please adjust the amount of red chilli.
Khaana Sutra http://khaanasutra.com/

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