Recipe: Channa Masala

I'm presently in the beginning stages of putting together the 2009 edition of my cookbook. I've been sorting out my Indian recipes for the new Indian section and I'm looking forward to seeing them in "Chop Onions, Boil Water".

This is a recipe I've put together from several others with a decent bit of tinkering in between to get it right where I like it. It is one of my wife's favorites and watching her eat it is almost as much as a treat as eating it myself. I finally managed to get it to where I like it tonight. So, this one is right off the stove and into the book and blog on the same night!

Channa Masala or Aloo Cholay and naan bread are sort of like the peanut butter and jelly sandwich of India. A lunch and snack standard. A popular and fortifying food that can be purchased from street vendors or prepared in the home. As with many Indian dishes there are lots of ingredients, it's all worth it. This stuff is even better on the second and third day. If you think you may not like chickpeas, you're wrong. Just ask my wife.

Channa Masala

2-3 TBS peanut oil
1 stick of cinnamon
6 whole cloves
1 tsp cumin seeds
2 medium onions (chopped)
2 TBS ginger (chopped)
4 green cardamom pods
2 bay leaves
4 cloves of garlic (chopped)
2 tsp curry powder
1 tsp amchoor powder
4 medium tomatoes (chopped)
2 tsp palm or brown sugar
1/2 tsp hot Indian chile powder
2 cans (30 ozs.) chickpeas
2 TBS butter
3-4 TBS yogurt
1/2 tsp garam masala
Juice of one lime
Chopped cilantro

Put the oil in a heated pan place on medium heat, when the oil begins to shimmer add the cinnamon, and cloves. Heat until the cinnamon begins to unravel. Then remove the cinnamon and cloves. Immediately add the cumin seeds. When the seeds stop crackling immediately add the onions and saute until translucent.

Add the ginger, cardamom and bay leaves and stir. Add the garlic, curry powder and amchoor powder until mix is well blended. Do not burn the mix. Lower the heat or add a little water if necessary.

Add the tomatoes, palm sugar and Indian chile powder and mix in well. Allow the tomatoes to break down and liquify.

Add the chickpeas (and some water if necessary)

Continue to cook until reduced and thick and rich.

Add chopped cilantro and blend well.

Finish with butter, yogurt, garam masala and lime juice. Salt to taste.

Serve with naan or pooris.