channa masala

mood: heterodoxic
listening to: the naked and famous :: punching in a dream/young blood

a few people have been asking me to make add some indian dishes to the blog and while i have 1 or 2 up, i have been slacking for sure. i have been recently experimenting with a few new dishes and so there are more to come in the near future. for now, this dish is a staple and usually a go to every time i eat out at an indian restaurant. it's always been delicious and i always wondering what it would be like to try making it myself. it's a fairly simple recipe that requires a lot of different spices, so you will most likely have to get to an indian market before trying it out.

2 tbsp. of canola oil
1 large onion, diced
3 garlic cloves, minced
1 tbsp. of ground coriander
1 tbsp. of ground cumin
2 tsp. of cayenne powder
1 tsp. of turmeric
5 roma tomatoes, diced
1 cup of water
2 15 oz. cans of garbanzo beans, drained

1 tbsp. cumin seeds
1 tbsp. of amchoor (dried mango) powder
2 tsp. of paprika
1 tsp. of garam masala
1 tbsp. of salt
1/2 lemon, juiced
2 green chili peppers, minced
2 tsp. of ginger, minced
2 tbsp. of chili powder

- heat oil in large skillet
- on medium heat, add garlic and onion and sauté until slightly brown
- on medium-low heat, add coriander, ground cumin, cayenne powder and turmeric
- after stirring for a minute, add in tomatoes and cook until slightly brown
- add in garbanzo beans and water and cook covered for 5 minutes
- add in cumin seeds, amchoor powder, paprika, garam masala, salt and lemon juice then stir and cover for another 10 minutes
- add in chili powder, chili peppers and ginger and stir and cover for 5 more minutes

the ingredients in the recipe are enough for 4-6 people.

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