John Myers
Channa Masala
The perfect channa masala recipe with a picture and simple step-by-step instructions.
- 1 size Potato with peel, about 250g
- 1 tbsp Ghee or vegetable oil
- 1 size Diced onion
- 1 size Tomato about 150g
- 1 Pc. Fresh ginger, about the size of a walnut
- 2 size Garlic cloves
- 0,5 tsp Cumin seeds / mother cumin
- 0,5 tsp Coriander seeds
- 0,5 tsp Ground turmeric / turmeric
- 0,5 tsp Chayenne pepper
- 450 g Chickpeas canned drained
- 1 tsp Salt
- 1 tsp Seasoned Salt
- 1 tsp Yellow curry paste
- 150 ml Lukewarm water
- Who has fresh coriander green
- Cook potatoes in their skins for about 20 minutes. Let cool, peel and dice.
- Wash the tomato, remove the stalk and roughly dice. Peel and roughly chop ginger and garlic. Puree everything!
- Grind cumin seeds and coriander seeds in a mortar.
- Heat the ghee or oil in a pan and fry the onion cubes briefly in it. Then briefly toast the ground seeds, turmeric and chayenne pepper. Now add the pureed tomato mixture and fry for 2 minutes.
- Add diced potatoes and chickpeas and season with salt. Then dissolve curry paste in lukewarm water and pour in. Heat everything again for 5 minutes.
- Who has garnished with coriander greens! Unfortunately I didn’t have one: – / 🙂 It goes well with rice or Indian bread!
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