Ingredients:
- 2 cans chickpeas – rinsed
- 1 14.5 oz can diced tomatoes
- 1 large onion chopped into long thin strips
- 3 medium potatoes, peeled and chopped into bite-sized chunks
- 1 Tablespoon finely diced ginger
- 1 Tablespoon finely diced garlic
- 1 Jalapeno, diced
- 2 teaspoons salt
- 2 teaspoons ground corianger
- 2 teaspoons garam masala
- 1 1/2 teaspoons turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon onion seeds
- Several tablespoons cilantro
Instructions:
Heat the oil in the pot until hot. Add the onion and cumin seeds and watch them pop and fizzle for around 20 seconds. Then add the chopped onions and fry until they are lightly browned. Then add the ginger, garlic and jalapeno. Stir fry on medium heat for about 2 minutes.
Add the tin of diced tomato and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture – and then add the salt, coriander, garam masala and turmeric. Stir thoroughly.
Then add the chunks of potato – stir until well coated in spices. Then add around 3 smallish glasses of water into the pot – and put the lid on and bring to boil. Let it simmer on a very low flame for around 20 mins with the lid on. This will soften the potato.
After about 20 mins – check to see that the potato chunks are soft – and then add the drained chickpeas. Stir it all up – and add another small glass of water to the pot. Bring to a fierce boil and then turn the flame down to simmer the pot for a while – with the lid partially on.
After about a further 15 mins of simmering – add some freshly chopped (or frozen) fresh coriander leaf and stir it all in. Keep it simmering for about 10 mins more. After that – turn off the heat – put the lid on tight – and let it it stand for around 15 mins whilst you make some basmati rice – or warm some pitta bread etc. It’s then ready to serve!
From Route 79: http://www.route79.com/food/channa-masala.htm