Now for one of my all time favorite recipes – Channa Masala!





I could eat bowl after bowl of this delicious Indian dish. I usually make some fresh chapatis to eat with it, but next time I’m going to try my hand at homemade garlic naan. My mouth is watering thinking about it…

Hope you enjoy the recipe!







Step #1
Prepare the ingredients in separate bowls. It may sound a little tedious, but having everything chopped, measured, and ready to add to the pot is helpful beyond words.

Ingredients:

2-3 TBS vegetable oil
1.5 tsp cumin seeds
1.5 tsp onion seeds
2 16oz cans chickpeas (garbanzo beans), rinsed
1 14.5oz can diced tomatoes
1 large onion, chopped
3-5 medium potatoes, peeled and chopped into bite-sized chunks
3 garlic cloves, minced garlic
1″ piece of ginger, minced or grated
1/2-1 jalapeno, minced
2 tsp salt
2 tsp ground coriander
2 tsp garam masala*
1.5 tsp turmeric
4 C water
handful of fresh cilantro, chopped

*if you don’t have garam masala, this homemade spice mixture will give you 2 tsp for this recipe:
3/4 tsp cumin
1/4 tsp coriander
1/4 tsp cardamom
1/4 tsp pepper
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg




Step #2
Heat the oil over medium heat and add the onion seeds and cumin seeds. Saute for around 20 seconds then add the chopped onions and cook until they are lightly browned.



Step #3
Add the ginger, garlic and jalapeno and stir fry for a minute or two.



Step #4
Now add the can of diced tomatoes and stir fry for another 5 minutes, then add the spices and stir thoroughly.



Step #5
Add the diced potatoes and stir well to coat in spices



Step #6
Add 3 cups of water and put the lid on. Once it comes to a boil, turn down the heat a bit and let simmer for around 20 minutes to soften the potato.



Step #7
Check to see that the potato chunks are soft then add the chickpeas. Stir it all up and add another cup of water to the pot. Bring to a boil again and then turn the heat down to simmer for 15 minutes with the lid partially on.



Step #8
Stir in some freshly chopped cilantro then turn off the heat, put the lid on tight, and let it it stand for around 15 minutes while you make some rice or warm up some bread. It’s then ready to serve!







P.S. This weeks belly photo! πŸ™‚

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