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LOCATION: Recipes >> Indian >> Chana Masala 03

Print this Recipe    Chana Masala 03

QUICK AND EASY CHANNA

1 medium onion, chopped finely
2 cloves garlic, chopped
1 1/2 tbsp. canola oil
2" stick cinnamon (optional)
6 cloves, crushed (optional)
4 cardamom pods, crushed (optional)
2 tsp. INDIAN curry powder (see NOTE below)
2 or 3 tbsp. tomato ketchup
2 14-16 oz. cans chick peas (garbanzos)
1 bunch coriander leaves (cilantro), de-stemmed and chopped

Fry the onions in oil at medium-high heat until golden and translucent,
2-3 minutes. Add garlic, fry for a minute. Add cinnamon, cloves
and cardamom, fry for a minute (until the kitchen begins to smell
really good!). Now add the curry powder to the onions, fry for a
minute or two. As the mixture begins to stick, add the ketchup to
make it more pliable. Keep on frying for about 5 minutes, stirring
fairly constantly. Once this "base masala" is ready (one hint is
if the oil starts separating from the mixture), just add the
chickpeas, including the water they are in. Stir to mix, heat
until it boils, then cover and lower the heat to medium-low. Cook
for 15 minutes, take off heat and stir in coriander leaves. Serve
hot, with heated pita, tortillas, Indian bread (roti, naan or puri)
or rice.

NOTE: McCormick's or other American "curry powder" just isn't as
good as the powder you can find in Indian stores. In case you are
finicky and an Indian store isn't easily available, a fair
approximation can be made with 1/2 tsp. corinader, 1/2 tsp. cumin,
1/2 tsp. turmeric, 1/4-1/2 tsp. hot chile powder.

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