Tuesday: 10-Minute Channa Masala

Today's inexpensive, satisfying and nutritious daily meal idea, is not only great for someone on a budget, but also perfect for someone who wants to put good food on the table fast.

If you're in a bind for a lunch or dinner idea, just open your pantry and grab a can of chick peas, a tin of crushed tomatoes and Arvinda's Madras Masala. And off you go.

Arvinda's 10-Minute Channa Masala

Arvinda's 10-Minute Channa Masala

Arvinda's 10-Minute Channa Masala

If you prefer, use dried chick peas and boil them in salted water, which is even more economical on the budget. For variation, add some greens, either chopped spinach or kale (add after Arvinda's Madras Masala, and cook for 2-3 minutes until wilted).

2 cups chick peas, canned
1 tbsp. oil
2 each whole spices from Arvinda’s Whole Spices {cinnamon sticks, cardamom pods, peppercorns, cloves and star anise}
¼ cup crushed tomatoes, canned (unsalted)
1 ½ tbsp. Arvinda’s Madras Masala
1 cup water
1 tsp. sugar
½ tsp. sea salt, (or to taste)
2 tbsp. coriander, finely chopped, to garnish (optional)
½ tsp. Arvinda’s Garam Masala, to garnish (optional)

Method of Preparation: Rinse chickpeas and drain. Set aside. In a medium-sized pan, heat oil on medium-high heat. Add Arvinda’s Whole Spices (cardamom pods, cinnamon, cloves and star anise). Fry for one minute taking care not to burn.

Add ground tomatoes and cook for one minute. Stir in Arvinda’s Madras Masala to make a paste and fry for a couple of minutes. Stir in cooked chickpeas and add water to make a thick sauce. Add sugar and salt to taste. Cover and simmer for 5 minutes.

Serve in a serving dish and garnish with Arvinda’s Garam Masala and coriander.

Serve with basmati rice or flatbread and salad to make a healthy, well-balanced meal.


Posted on October 15, 2013 and filed under Arvinda's Madras Masala, recipe.