One of the easiest dishes to make, this channa masala is tasty, healthy, and filling! I realize that as much as I love to cook, I love when I can whip up dishes in 30 minutes or so, and enjoy the rest of the time with Aaron. The lime juice in this dish enhances the flavor and brings out the deliciousness of it right to the forefront.
INGREDIENTS
1 large can (1lb 13 oz) garbanzo beans/chickpeas/channa
1 onion, diced
2 tomatoes, chopped
1 tbsp ginger garlic paste
1/4 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp chili powder
Pinch of turmeric
1/4 tsp channa masala powder/garam masala powder
1 lime, juiced
salt, oil, and cilantro for garnish
DIRECTIONS
Pour some oil in a hot pan, fry the onions till translucent. Then add the chopped tomatoes.
Add the ginger garlic paste and the cumin seeds and fry for two minutes.
Add all the powders, and fry in the oil till the raw taste is gone (about 2-3 minutes). Keep the heat on medium so that you do not burn the masala powders. You just want to roast them.
Empty the contents of the can of garbanzo beans into the pan. Bring to a boil as you stir the beans into the mixture in the pan.
Add half a cup of water, and let it cook uncovered for 10-15 minutes. Taste for salt and make the adjustment as necessary. The liquid will thicken and the beans can be smushed – yes, that is a cooking term – with the back of a spoon easily.
Transfer to a serving bowl and add the lime juice. Mix it well. Garnish with cilantro. Serve hot with naans, roti, or rice.
Hey Yolanda, you say to "empty the contents of the garbanzo beans into the pan"–I just wanted to double check that this means I do NOT drain and rinse the beans?
Hey Yolanda, you say to "empty the contents of the garbanzo beans into the pan"–I just wanted to double check that this means I do NOT drain and rinse the beans?
Ruth, that is correct. It is a preference, really, but I found that it helps thicken up the sauce.
Ruth, that is correct. It is a preference, really, but I found that it helps thicken up the sauce.