Channa Masala
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 266.5
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 638.3 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 7.1 g
- Protein: 11.0 g
View full nutritional breakdown of Channa Masala calories by ingredient
Introduction
Warm and spicy, totally comforting on a chilly evening. Adapted from the recipe from the blog Route79. Warm and spicy, totally comforting on a chilly evening. Adapted from the recipe from the blog Route79.Number of Servings: 6
Ingredients
-
2 cans garbanzo beans, rinsed (3.5 cups)
1 can diced tomatoes (1.75 cups)
1 large onion, sliced into long thin strips
3 medium potatoes, chopped into bite-sized chunks
6 cloves garlic, minced
1 tbsp ginger, pureed
1 jalapeņo pepper, finely chopped
1.5 tsp Turmeric (halidi)
2 tsp Garam Masala
2 tsp Ground Coriander Seeds
2 tbsp olive oil
Directions
1. Heat the oil in the pot until hot. Add the chopped onions and fry until they are lightly browned. Then add ginger, garlic and jalapeņo. Stir fry on medium heat.
2. Then add the tin of chopped tomato and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture
3. Add the spices.
4. Add the chunks of potato - stir until well coated in spices. Then add around 3 smallish glasses of water into the pot - and put the lid on and bring to boil. Let it simmer on a very low flame for around 20 mins with the lid on. This will soften the potato.
5. After about 20 mins - check to see that the potato chunks are soft - and then add the drained (already-boiled) chickpeas. Stir it all up - and add another small glass of water to the pot. Bring to a fierce boil and then turn the flame down to simmer the pot for a while - with the lid partially on.
6. After about a further 15 mins of simmering - add some freshly chopped (or frozen) fresh coriander leaf and stir it all in. Keep it simmering for about 10 mins more. After that - turn off the heat - put the lid on tight - and let it it stand for around 15 mins whilst you make some basmati rice - or warm some pitta bread etc. It's then ready to serve!
The original recipe can be viewed here: http://www.route79.com/food/channa-masala.htm
Number of Servings: 6
Recipe submitted by SparkPeople user ATHALIANA.
2. Then add the tin of chopped tomato and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture
3. Add the spices.
4. Add the chunks of potato - stir until well coated in spices. Then add around 3 smallish glasses of water into the pot - and put the lid on and bring to boil. Let it simmer on a very low flame for around 20 mins with the lid on. This will soften the potato.
5. After about 20 mins - check to see that the potato chunks are soft - and then add the drained (already-boiled) chickpeas. Stir it all up - and add another small glass of water to the pot. Bring to a fierce boil and then turn the flame down to simmer the pot for a while - with the lid partially on.
6. After about a further 15 mins of simmering - add some freshly chopped (or frozen) fresh coriander leaf and stir it all in. Keep it simmering for about 10 mins more. After that - turn off the heat - put the lid on tight - and let it it stand for around 15 mins whilst you make some basmati rice - or warm some pitta bread etc. It's then ready to serve!
The original recipe can be viewed here: http://www.route79.com/food/channa-masala.htm
Number of Servings: 6
Recipe submitted by SparkPeople user ATHALIANA.