Channa Masala

1 Large White Onion, Chopped

3 Tomatoes, Chopped

2 tsp garam masala

1 tsp turmeric

2 tsp salt

4 cups Channa (Garbanzo Beans)

1 Potato, Peeled, diced, and boiled

1 (1 inch) piece fresh ginger, peeled and chopped

1 clove of garlic

1 green chile pepper, seeded and chopped

3 tbsp olive oil

1/2 bay leaf

2 tsp chilli powder

2 tsp coriander powder

1

Grind ginger, garlic, and chile, *half* the onions, *half* the tomatoes, together in a food processor into a paste

2

Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds.

3

Add other half of onions + tomatoes + potato

4

Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes.

5

Add chili powder, coriander powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.

6

Add small amount of water if needed. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro

Ingredients