Channa Masala - Tomato Based
A spicy and tangy tomato based channa masala - a great vegetarian brunch or dinner option.
Servings: 4
Ingredients
- 2 fresh tomatoes
- 1 onion
- 2 cloves garlic
- 3 tbsp oil ( I use avocado oil)
- 2-3 curry leaves
- 1 tsp cumin seeds
- 1-2 dried whole red chillis
- 1 stick cinnamon
- 1/2 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp corriander powder
- 1/2 tsp cumin powder
- 1 tsp salt
- pinch black pepper
- 1 green chilli, finely chopped (I use jalapeno)
- 1 can chickpeas
- 2 cups water
- 1/2 tsp garam masala
Instructions
- Start by blending the tomato, onion and garlic till smooth.
- Heat a large pan or wok over medium heat and add the curry leaves, cumin seeds, cinnamon, and whole red chillies. (Pro tip: crush the chillies gently in between your fingers before adding to the pan to help release more flavour).
- Once the cumin seeds start sputtering (about 1-2 mins) add the tomato onion puree and cook for 5-7 mins, stirring often. The liquid will evaporate and it will develop a deeper colour.
- Add the remaining spices (tumeric, chilli powder, corriander powder, cumin powder, salt and black pepper. Stir fry a few more mins till the spices release some flavour (they should get nice and fragrant).
- Add the chopped chillis, chickpeas and water. Stir and turn the heat to medium low. Allow to simmer for 20 mins. The liquid will reduce by half and thicken a bit. If you find the liquid is reducing too fast, add a bit more water to allow the chickpeas to soften as they cook.
- When done, the chickpeas will be easy to mush against the side of the pan with the back of your spoon. Do this a few times to get some of the chickpeas to break up and thicken the curry.
- Add more salt to taste, and the garam masala.
- Serve warm with paratha or rice.