Posts Tagged ‘channa masala’

Channa Masala (Chole) Variation

My mom is the greatest chef in the world. It is official. Because she is the greatest chef in the world, she has these magical amazing recipes. So I took her recipe for channa masala and made it for dinner tonight. It involves a blender. Need I say more?

I forgot to take a picture – but the masala, when you’re done blending it, should be an orangey-reddish color. Less red, more orange, slightly pink. Coral?

Channa Masala

In blender, grind together:

  • 1/2 cup channa (a.k.a. chickpeas, garbanzo beans)
  • 4 cloves garlic
  • 1 inch ginger root
  • Fresh & dried chili
  • Some jeera (cumin seeds)
  • Some somp (looks like cumin seeds, but they’re green)
  • Piece of coconut
  • Poppy seeds
  • 1/2 small Onion
  • Brown sugar
  • 1/2 cup tomato paste
  • 1-2 cups water

Other ingredients:

  • 1 large potato, diced to size of chickpease
  • 1-2 cans garbanzo beans
  • Onion, diced
  • Several cloves garlic, minced
  • 1/4 inch ginger root, sliced
  • Tomato, diced
  • Salt
  • Garam masala
  • Coriander (cilantro)
  • Turmeric
  • Cinnamon stick
  1. In a large saucepan, fry minced garlic, sliced ginger, onion, cinnamon, and salt.
  2. As onions are finished cooking, add the potato & turmeric.
  3. Add the tomato when potatoes are halfway cooked.
  4. When the potatoes are fully cooked, add channa, salt, and garam masala.
  5. Add masala from blender into saucepan, a little at a time. Don’t add too much.
  6. Freeze extra masala.
  7. Serve with chapathis, naan, or rice.

ENJOY!

I know this is the second channa masala recipe I’ve posted (here’s the first), but that just shows that there are many variations to the same dish. Have you ever made chole/channa masala? How do you make it?

Advertisements

Tis the Season for Some Curry: Channa Masala (or Chole)

Indian food.  If you haven’t had it yet and you live in Boston, for shame. (unless you’re allergic to spice, then you’re excused.  And no, “I don’t like anything except plain pasta or potatoes” is not an allergy. Just saying.) You have two options:

  1. India Quality – Kenmore Square – Delicious, affordable, variety of North Indian cuisine in generous portions so you can just eat your college-student heart out. (Or Bhindi Bazaar, right around the corner on Mass Ave, if the line at India Quality is just too long and it’s cold outside.)
  2. Learn to make Indian food! Don’t worry – everything is available at Shaws in the ethnic food aisle (Indian)! (Star Market)

On the menu for tonight, then, is:

channa masala

Channa Masala (as we call this dish in south India. It is more commonly known as Chole in north India.) and Naan

~30 minutes prep & cooking, serves approx. 5

  • Naan – sold in packages of 2 at Shaws. I generally eat 1/2 or 1 naan, but if you’re using the naan to combat the spice, you’ll probably consumer 1 to 1.5 naan. They’re very filling, though, so be careful. Also, garlic naan is my favorite, but it will increase the spice level overall.)
  • 1 can chick peas (garbanzo beans) – This can be found in the Spanish food aisle
  • 1 medium yellow onion
  • 1 large tomato
  • 1 large potato, chopped to approximate size of chick peas
  • 3 spoonfuls of tomato paste
  • 1 Green chilli (serrano pepper)
  • 4-5 cloves of garlic, minced
  • Inch of ginger root, chopped
  • 2-3 Bay leaves
  • 1 spoonful of red chilli powder (found in regular spice aisle)
  • Channa Masala Spice mix (sold in small boxes)
  • 1 tsp. Turmeric
  • Vegetable oil 3 tbsp.
  • Salt to taste
  • Fresh, chopped coriander for garnishing
  • Fresh lime for final flavoring
  1. Chop the onion, garlic and ginger.
  2. Grind the ginger and garlic in blender. If you don’t have a blender, you can saute the garlic and ginger with the onion, but make sure to mince well.
  3. In a saucepan, heat a bit of oil (2-3 T). Add the onion and saute till the onion turns clear. Add about 2-3 spoonfuls of channa masala seasoning and saute til fragrant.
  4. Add the ground ginger/garlic mix and green chilli. Saute for a few minutes til most of the liquid has evaporated. If you like it a bit on the spicy side, add a couple more green chillies.
  5. Add the chopped tomato, potato and bay leaves and salt to taste.
  6. Cook until potato starts becoming tender. Add canned chick peas.
  7. Allow everything to stew at low-med heat for at least 10 minutes, or until liquid reduces (smashing some of the chick peas can help to thicken the sauce, if necessary).
  8. Slice the lime in quarters and squeeze on a quarter per serving. Garnish with chopped cilantro!
  9. While channa masala is simmer and reducing, butter both sides of the naan(s) and toast on a flat pan. If you’re tired or pressed for time, you can also make the naan in a toaster oven, but only butter the side facing up.

Enjoy your international dinner!

%d bloggers like this: