Chala Masala from India !

No meat required here ! A perfect meal in iteself – Serve it with Naan Bread and Basmati Rice. You can make it as spicy as you wish. You can use canned peas if you run out of time.
Rule #1, wait until your pan is very hot, before pouring the oil and then wait until the oil gets smoky, for better results. Saute the onions and garlic, until brown at the edges, another secret I was told from an Indian chef. This is where are the flavours live !

INGREDIENTS
1 Tablespoon vegetable oil
2 Medium red onions, minced
1 Clove garlic, minced
2 Teaspoons grated fresh ginger
1 Fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 Teaspoons ground cumin
1/2 teaspoon ground chilli pepper (Start with 1/4 and see how hot it is)
1 Teaspoon ground turmeric
2 Teaspoons ground cumin
1 tablespoon amchoor powder (If you don’t have, use 1/2 lemon juice)
2 teaspoons paprika – mild
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 (425 Gr -15-oz) can tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt.

METHOD
Heat a large saucepan until very hot and pour the oil. Wait, wait, wait, until the oil gets smoky and then pour the onions, garlic and ginger all at once. Saute for about 5 minutes, until the edges start to brown and caramelize. This is an important step to ensure the vegetables impart their flavor. Pour all the spices at once and saute for a few minutes, until they also contribute to the party and impart their flavors.
Add the tomatoes, water and salt and the chick peas. Cook for 20 minutes at low heat, until the sauce reduces and start to thicken.
Serve with Basmati Rice and Naan Bread…
Double the recipe and freeze half for an emergency… or a midnight craving after one too many cocktails !
This version gives you a somewhat spicy dish – You can reduce the paparika and chilli pepper for a milder version.


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