Channa Masala

When I've got close to nothing left in the house, this is generally the easiest thing to make. This is because the recipe includes the great majority of spices I have already. I'm not at home and this recipe was made a week or two ago, but I've made it so many times, I'm pretty sure I've memorized how to make it. My friend, Kunzi, who taught me everything I know about Indian food, would probably yell at me for not using fresh ginger and chiles, but powdered everything is how I can spend less money and not rot things. Therefore, I will provide both the fresh recipe, for those who prefer it, and the cheap one, for those who can't afford groceries! :)

(My friends Amanda and Steph helped me make this, as pictured to the right)

*I will star which ingredients I used for this particular cooking adventure if two alternatives are provided.

Ingredients:

2-4 tomatoes* (depending on size), diced OR 1 can of unspiced tomato sauce
1 large onion, diced
1 can chickpeas (usually 15 oz.)
2-3 tsp ground corriander* OR roast and grind 2 tsp corriander seeds
1-2 tsp ground cumin* OR roast and grind 1 tsp cumin
1/4 tsp cayenne pepper* OR 1 sliced jalapeno pepper
1/4 tsp chili powder* OR 1-2 sliced skinny red or green chili peppers
1/2 tsp tumeric
Lots of garam masala, to taste
Lots of garlic powder, to taste* OR 5-6 cloves of garlic, minced
2 tsp ground ginger* OR 1 small piece fresh ginger grated
1 boop lemon juice* OR juice of 1 lemon
Salt to taste
Vegetable oil, for frying


Directions:

1. Saute onions on medium-low heat until clear. Stir constantly.
2. Add tomatoes and saute until tomatoes begin to break down.
3. Add chickpeas and cook for an additional minute while stirring.
4. If using fresh garlic, ginger, and chiles, add and cook until you smell the garlic. If not, add everything else and cook on low heat for an additional 5-10 minutes. If you'd like, simmer on very low for 10-15 minutes. Taste and adjust flavor where needed.
5. Serve over rice and enjoy!

Serves 4.