Easy channa Masala

Adapted from Priya’s Recipe here

I had to increase the quantity of the channa masala, as I was making it for two meals. I followed Priya’s guidelines, except having omitted the besan because I didn’t have any…but adding a couple of tablespoons of tomato paste because I had that on hand…hence the red hue to my channa masala. It was a very easy recipe and a very flavorful one too…
2 cups garbanzo beans, soaked overnight and cooked(cooking liquid reserved)
2 onions, chopped fine
1/2 tsp cumin seeds
1 tsp garam masala
1/2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
2 tbsp tomato paste
1 tbsp cilantro, chopped
1 tbsp oil
salt to taste

To grind:
1 large tomato, chopped
1 tsp whole black pepper
1 tsp cumin seeds
1 tsp fennel seeds
2 green chillies

Remove about 1/2 cup of cooked garbanzo beans and grind it to a fine paste along with the ingredients in the ‘to grind’ list. Reserve a tbsp of the chopped onion for topping the masala. Heat the oil in a wide bottomed pan and add the cumin seeds. When they sizzle, add the onions and saute the onion until soft and translucent. Add the ground paste, chilli powder, salt, garam masala and tomato paste. Cook until the oil leaves the sides of the pan. Add the garbanzo beans and the reserved cooking liquid to bring the masala to a gravy consistency. Top with the reserved onions and the cilantro. Serve hot with phulka or rotis.

Verdict: The ground garbanzos and the cooking liquid thickened the gravy really nicely. The tomato paste added a nice tangy taste. Thanks to Priya for this great and easy recipe.

I am sending this to ‘Cooking with Whole Foods: Legumes/Beans – Chickpeas’ Event.

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  1. Hi there, unfortunately I am requesting that entries to Blog Bites should be written for that event alone, so I won’t be able to include this one.

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