{chole/channa masala}

My last night home before heading to Brazil (yes! you read it right....Brazil!) for 7 days, my go-to easy but yummy Channa Masala was in order. I have multiple ways I make this dish...usually, depends on the amount of work/time I want to invest into it. Usually the basic spices remain the same but how I get the slight tang differs. Sometimes I boil the chickpeas before had with couple of tea bags and use that tea bag water for the curry base and other times I use tamarind. Both require some work, so I found an easier way to get that sweet and tangy taste. Sprinkling of some Kasuri Methi (Fenugreek) powder does the needful and some more.

{channa masala - chickpea curry}

2 cans of white chickpeas

1/2 tsp Cumin powder

bay leaves

1/2 Onion

1/2 tsp Ginger-Garlic Paste

1/4 tsp Turmeric

1 tsp Cayenne Powder

2 tsp Coriander Powder

1/2 tsp Kasoori Methi

1/2 tsp Garam Masala

1/2 tsp Channa Masala Powder

1 Can Diced Tomatoes

Fresh Cilantro for garnish

Drain the chickpeas of the canned liquid and rinse. Heat a medium pan with oil and add the bay leaf till it sizzles. Add onion until it softens and starts turning brown at the edges. Add turmeric, cayenne, coriander powder, Kasoori Methi and Garam Masala. Stir well till the masalas are well mixed in. Add in the tomatoes and cook until the spice mix is beginning to dry and get pasty. Now add the drained chickpeas and stir well to mix it with the masala.

Simmer for about 10 minutes till a nice curry is formed. Garnish with cilantro. This dish always tastes better after a few hours or the next day.

Enjoy and I'll talk to ya'll from Brazil!