We are big Indian food fans around here, but it’s always something that I’ve found a bit elusive in terms of cooking. I don’t know what it is, something about achieving the perfect combination of spices and the right cooking time and consistency that you can’t get just from a recipe. But we made this channa the other night, the second time we’ve tried this recipe, and it was really good so we must be on to something!

Chana Masala

Oil
6 to 8 garlic cloves, minced
1 to 2 onions, finely chopped
fresh ginger
3 tomatoes, chopped
1 Tbsp tomato paste
salt and pepper to taste
3/4 tsp curry powder
3 large cans chick peas
1/2 to 1 cup water
2 to 3 Tbsp ketchup
1 1/2 tsp garam masala

Cook garlic, onions and ginger in oil until soft, but not browned. Add tomatoes, tomato paste, salt and pepper, and curry powder. Cook until juice evaporates and you see some oil on top. Mash one can of the chickpeas. Add all chickpeas and remaining ingredients and cook for 20 minutes, or until desired consistency is reached.

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