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.
I love chickpeas and this looks delicious.
ReplyDeleteI can't ever get MY channa masala to look authentic! :( Yours looks amazing!
ReplyDeleteThis looks YUMTASTIC! When do you want to film your stuff? Pick a date!
ReplyDeletethat's a powerful meal... I love it.
ReplyDeleteThat looks insanely delicious and packed with flavor! I'm going to have to make this recipe for sure.
ReplyDeleteI love thrifting, too bad you didn't find any cool frames; better luck next time!