iCook: Channa Masala...

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This recipe is so nice, I love it! Though it is available
outside, it is always better to make it at home. I learned this recipe from my
aunt in Hyderabad.
Here it is for you:

Ingredients:

1 medium onion
6 tablespoons vegetable oil
1 1-inch piece
fresh ginger, minced
1 tablespoon crushed garlic
1–2 green chilies,
seeded and minced
1/2 teaspoon red chili powder
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 cup water
2 cups chopped
tomatoes, drained
1 can garbanzo beans, drained
1 tablespoon amchur powder (optional)
1 teaspoon garam masala


Directions
1. Peel and quarter the onion, place it in the food
processor, and process until smooth. Pour off the extra liquid and set aside.
2. Heat the oil in a medium, heavy-bottomed skillet over a
medium-high flame. When very hot, add the onion and cook until browned,
approximately 4 to 5 minutes. Adjust the heat as needed so that the onion does
not burn.
3. Stir in the ginger and cook for 2 minutes; add the garlic
and cook for another minute.
4. Add the green chilies, chili powder, coriander, cumin, and
turmeric, and mix to blend.
5. Lower the heat to medium, add 1/2 cup of the water andthe tomatoes. Continue cooking and stirring for two minutes.
6. Add the remaining water and mix well.
7. Stir in the garbanzo beans.
8. Lower the heat to medium-low and cook for 10 minutes.
9. Add the amchur powder and garam masala and mix well. Cook
for two minutes and remove from the heat.

Modifications:
I have made the puree of tomatoes also. After frying the onions till golden brown, I added this paste little by little frying in small quantities - the trick to get the taste is to fry till the sourness of the paste.
To enhance the taste, I too added the paste of cashewnuts and cus-cus (poppy seeds) to the curry.
And don't forget to add fresh cream and butter just before serving!
The recipe is from beyondwonderful.com
Bon aptitet!

4 comments:

Kishor Cariappa said...

6 tablespoons vegetable oil & fresh cream and butter

Channa Butter Masala? I think you are making up for the lost weight.

jana z. said...

i just dont know about garbanzo beans. im not that fond of them though the recipe sounds great.

man you totally changed the whole site! for a minute i thought i had clicked on the wrong thing!!!! nice pic. you look like youre thinking so deeply but ill bet youre really just posing bobby!! lol.

Um Naief said...

this recipe sounds good. is it really spicy? especially w/ the green chilis and red pepper.

why do indian dishes usually call for so much oil? arabs cook w/ a lot of oil as well. can you cut down on the amount in this recipe?

there was also another spice, 2nd to last, that i didn't know. what is that?

i think i'll try this.

Bobby said...

@ Kishor
I have make up - ppl are complaining that I have no cheeks only bones!!

@ Jana.z
Oh you can use the same base for cauliflower, potato - not necessarily for the beans.
Thnx! Yea, I was just posing for the pic! ;)


@ Um Naief
It is not that spicy - in fact it has a very creamy taste.
You can reduce the oil no doubt but at the expense of taste.

Even I don't like cooking with so much oil - but some dishes demand it. Instead of adding the whole oil at once, add whenever needed - it may reduce the amount to some extent

Amchur is dry green mango powder - it is sour and I never liked it.