Channa Masala

I spent Saturday afternoon looking at an investment property for myself and thrift store shopping in a neighboring town.  I am in the dead hunt for some tacky picture frames to add to my collection.  No luck.

That night, Ashley came over for dinner and I made some Channa Masala and Mulligatawny Soup.  It turned out great and was a nice evening of dinner and a dvd.

Channa Masala

6 cloves of garlic (chopped)
30 oz of chippeas
1 cup of coconut milk
1/2 cup of onion (chopped)
1/2 cup of vegetable broth
3 tablespoons of tomato paste
2 tablespoons of cilantro (chopped)
2 tablespoons of oil
1 tablespoon of cumin seeds
1 tablespoon of cumin powder
1/2 tablespoon of garam malasa
2 teaspoons of salt
2 teaspoons of turmeric
1 teaspoon of black pepper
1 teaspoon of curry powder
1 teaspoon of jalapeno pepper (chopped)


In a large skillet, bring the oil to low-med heat.  Once the oil is up to temperature, add the jalapeno, garlic, onion and cumin seeds.  Let fry for about 4 minutes until it become aromatic.  Add the chicpeas, turmeric and stir well, it should have a nice yellow color now.  Fry for 5 minutes, then add the tomato paste and vegetable broth.

Let cook for another 5 minutes stir frequently.  Add the coconut milk, curry powder, salt, black pepper, garam masala, cumin powder, and reduce heat to low.  Heat for about 15-20 minutes but do not allow to simmer.  It will begin to thicken.  Add the cilantro, remove from heat, stir, and serve topped with the additional cilantro.