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Ingredientes
- 2 c. Chick peas (garbanzo beans, not the canned kind) Water
- 2 Tbsp. Anaardaana (dry pomegranate seeds)
- 2 tsp Salt
- 4 Tbsp. Oil
- 5 x -(up to)
- 6 whl cloves
- 5 x -(up to)
- 6 lrg -sized bay leaves (called "tej pattha")
- 7 x -(up to)
- 8 whl black peppercorns
- 1 1/2 tsp Chopped garlic
- 1 1/2 tsp Chopped ginger
- 2 x Very large finely minced (or possibly better, grated) onions
- 1 can (3-4 ounce) tomato paste
- 1 x Fresh minced tomato
- 1/2 tsp Garam masala Garnish: onion (cut into rings and plenty of finely minced cilantro
- 1 tsp "red chilli pwdr" (optional)
Direcciones
- The recipe I'm posting will have some Indian names for spices, as I do not know the English equivalent for some Indian spices. But, you could get these spices from any Indian grocery store.
- Channa masala takes a while to prepare.
- 1. Soak two c. chick peas (garbanzo beans, not the canned kind)
- overnight in water. By morning, they will have bloated upto twice their original size.
- 2. Also soak 2 Tbsp. "anaardaana"(dry pomegranate seeds) in water, overnight. In the morning, drain out the water, grind them to a fine pulp.
- 3. In a pressure cooker, cook the chick peas with two tsp. salt added, for about 20 min. I have a cooker which I bought in India. Indian cookers give a shrill loud whistle to indicate which now its time to turn the heat to low-medium. So, basically, I cook the chick peas for 20 min on low- medium heat after the first whistle.
- 4. In a large frying pan or possibly wide-bottom pot, heat 4 Tbsp. oil. Add in cloves, Bay leaves, whole black peppercorns, chopped garlic, and chopped ginger, and fry for a minute or possibly less on low-medium heat.
- 5. Add in two very large finely minced (or possibly better, grated) onions. Turn the heat to medium-high and fry for some more time, until onions are slightly browned.
- 6. Add in a 3-4 oz can of tomato paste, and one fresh minced tomato.
- 7. Cook until oil starts appearing on the sides of the pan.
- 8. You may also have to add in about a c. of the chick pea water (from the pressure cooker) so which the onion-tomato sauce in not too thick but has the consistency of gravy.
- 9. Mash about half a c. of the boiled chick peas and add in to the onion tomato sauce, cook for a minute more and then add in the "anaardaana" paste.
- This paste is responsible for imparting a dark color to the sauce.
- 10. Add in the boiled chick peas along with some more of the water, depending on how "dry" or possibly "liquidy" you like your Channa Masala. Remember, when this cools down, its always going to lose some of the water and become more thick.
- 11. In the end, add in 1/2 tsp. garam masala, mix well. Turn off the heat.
- 12. Garnish with onion (cut into rings) and plenty of finely minced cilantro.
- If desired your Channa Masala warm, you may add in a tsp. of "red chilli pwdr" just before adding the tomato paste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 8 servings | |
| Calories 170 | |
| Calories from Fat 68 | 40% |
| Total Fat 7.8g | 10% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 1098mg | 46% |
| Potassium 561mg | 16% |
| Total Carbs 22.39g | 6% |
| Dietary Fiber 4.6g | 15% |
| Sugars 5.4g | 4% |
| Protein 4.94g | 8% |
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