Must Make Masala

Hiii! It’s been forever – it’s been quite the week…lots happening, and not only have I not had time to blog, but I haven’t even had the time to make anything decent or non-repetitive.

It’s mostly been – rice or wheatberries with tzatziki, a bar of some kind or sandwiches – not the most fun of blog fillers!

Today, I knew I’d finally have some time to cook so I looked through my little stash of recipes…annnd decided on Jenna’s Channa Masala.

Indian cuisine has been my obsession of the year, and the idea of being able to make my own has been a goal ever since I saw Jenna make this on her blog!

So in came this recipe:

Channa Masala (from Eat, Live, Run)
2 Β cans (15 oz each) chickpeas, drained and rinsed
2 garlic cloves, smashed and chopped
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped Β (I grated mine with a rasp)
1 15 ounce can diced tomatoes (I used crushed)
3 tbsp tomato paste
1/2 lemon
1 tbsp coriander
1 tsp cumin
1/2 tsp sea salt
1 tsp garam masala
1/4-1/2 tsp cayenne pepper (I used a generous 1/4 teaspoon)
1 tsp tumeric
2 tbsp butter
In a large cast iron skillet, heat the butter. Once melted, add the onions and cook for about 15 minutes on medium low heat, or until golden brown.
Once the onions have caramelized, add the garlic, ginger and jalapeno and stir well. Cook for about two minutes or until it starts to smell like heaven on earth.
Add the tomato paste and pince, using above photos as an example. This is very important and if you don’t do it right your dish is pretty much doomed. No pressure.
Add the coriander, cumin, cayenne and tumeric and stir well. Then add the diced tomatoes, chickpeas and garam masala.
Cook for about five minutes or until the chickpeas have heated through. Finish with a squeeze of lemon and top with plain yogurt and cilantro if desired!

I had to pick up a couple of ingredients, and that was easy to do between classes (yes, I went to class with an onion, jalapeno, and ginger in my purse…haha)

I got back to my apartment and went right to work!

butter & onion

 

added grated ginger, garlic & jalapeno

tomato paste (pinced) & spiiiiices

 

crushed tomatoes & chickpeas

 

After those easy steps (very similar to making baked beans!) … you get an awesome, spicy, filling dish. I’ll never have to buy frozen channa masala again!!

I was honestly surprised at how easy this was – and yes, the spices take a little bit of investment if you don’t already have them in the house – but once you have them, you’ll want to make this over and over again!

Indian cuisine can seem so daunting and complex, but this version was simple and super fast!!

Must.make.meal.

Now…to start cleaning my apartment…it’s become a pit! πŸ™‚

 

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10 thoughts on “Must Make Masala

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