Channa Masala Recipe

It came as quite a surprise to me to realize that I can actually cook. Growing up with maids certainly made me quite spoiled but I have learned to appreciate the magics of the kitchen. I decided to share my go-to recipe with you all. It is super easy, fast and delicious. I might as well just call this post “if I can do it, anyone can“!

acasadava-channa-masala-recipe

Channa Masala Recipe

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 onion {finely diced}
3 cloves garlic {minced}
1-inch piece ginger {peeled and minced}
1 1/2 cups crushed canned tomatoes
1 can chickpeas, drained and rinsed
1/2 jalapeno pepper {finely diced}
1 teaspoon garam masala
1 teaspoon coarse salt
1/2 cup cilantro {chopped}


3 easy steps:

1. Heat a large pot over medium heat. Add oil, and when it is hot add cumin seeds and cook for 30 seconds {until they begin to pop}. Add the onion, and stir until they begin to brown. Add garlic and ginger, and cook 1 minute more.

2. Add the tomatoes, chickpeas, garam masala, jalapeno, and salt. Bring to boil, then reduce heat to low. Cover and simmer for 10 minutes.

3. Serve hot, over basmati rice and garnished with cilantro.

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