Its cold and windy and as long as I'm indoors the weather is my bestest friend. But sadly for me, that doesn't happen quite often. I have guests whole of next week and as much as I'm looking forward to having them around, sightseeing in London in this weather can be a bummer. On the other hand it is indeed soup and stew weather and so I am happy about that bit.
This is the first time I've tried making channa masala and must say it wasn't as awesome as I've remembered it to be! I mean I'm talking about the Saravana Bhavan ones from Chennai which is so darn awesome, I'm drooling just thinking about it. My laziness even got me to buy one of those instant ones which I think was alright, but not the best obviously. There was absolutely nothing wrong with this curry and Ro loved it, but I just didn't think it hit the right spot..you know what I mean right??? Anyhoo, if you think I need to change something or the way I make it, let me know and I'm more than happy to give it another shot :)
Recipe has been loosely adapted from one of Lekshmi Nairs.
Cooked chickpea- 1 cup
Onion- 1 roughly chopped (optional)
Garlic paste- 1 tbsp
Kashmiri chilli powder 1/2 tbsp or less
Turmeric powder- 1/4 tsp
Coriander powder- 1 tbsp
Tomatoes- 4, puréed
Green chillies- 2, sliced
Ginger- 1 tbsp, chopped
Coriander leaves- a handful
Garam masala powder- 3/4 tsp
Kasoori methi powder- 1/2 tsp
Sugar- 1.2 tsp (optional)
Water- 1 cup (or as required)
Salt- to taste
Oil- 1 1/2 tbsp
Heat oil in a kadai and add the garlic paste. Saute till the raw smell goes.
Reduce the heat a bit and add the Coriander powder, Chilli powder and Turmeric powder. Mix well till its cooked..about a minute or so.
Add onions and sauté for about 3 to four minutes...just to lightly cook it. (skip this stage if you are not adding any)
Add the puréed tomatoes and stir well.
Half way through, add the green chillies, sliced ginger and salt and give it a good mix and cook till the water evaporates and the oil separates...a mushy consistency
Add a cup of water and wait for it to lightly boil.
Add the cooked chickpea at this stage and mix well.
Add the garam masala and kasoori methi powder and half of the coriander leaves, give one final stir and let it boil for a further 5 minutes.
You can also add sugar at this stage to enhance the taste a bit.
Garnish with remaining chopped coriander leaves and serve hot with poori's, chapathis or even pita bread.
Notes: If you want a thicker consistency, grind about a 1/4 cup of cooked chickpea into a fine paste and add just before you add the whole chickpea.