It’s been a busy year at work and a long time since I‘ve posted! I’ve been trying a lot of meal delivery subscriptions lately to save time. I always go back to a few of my staple recipes – Channa masala is one of them! This is an updated version of my previous recipe and can be whipped up in 30 minutes (see video below). In Indian cooking, cilantro is often used as a garnish in lieu of parsley. After all, it is from the same plant that produces coriander seeds. The cumin and coriander are what make the “masala” in Channa masala. They pair together beautifully and give this classic dish it’s depth. They are essential in North Indian cuisine and give off a signature aroma. The turmeric adds beautiful color and has anti-inflammatory properties.
If you’re trying to save on groceries, canned tomatoes and cayenne pepper (instead of chili peppers) will work just as well. This dish is great for everyday because it’s relatively inexpensive to make. If you make this dish, make sure you take a picture and tag @thefriendlyepicurean on Instagram or Facebook or Pin this recipe!
Heat oil on medium heat in a Dutch oven or large sauté pan. Add onions, all spices except garam masala, and salt and sauté onions until golden brown. Add garlic, ginger, and chili peppers, and sauté for 3-5 more minutes. Next, add tomatoes and garam masala and simmer for 5-7 minutes. Add chickpeas and allow to simmer for another 5-7 minutes. Top with cilantro and serve with rice or chapatis.Quick Channa Masala
Ingredients
Directions
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