I make this 10-minute Channa Masala when I need dinner on the table in a hurry. Believe me, this is the EASIEST CURRY you can make! All ingredients are basic and should be in your pantry.
I hope this recipe can find its way into your repertoire of healthy and quick dinners!
10-MINUTE CHANNA MASALA
I don't typically use beans from a can, so if you prefer using dried beans my suggestion is to boil a huge batch and freeze some for future use. I find the texture is a bit different, but it saves time when you’re in a pinch. Try using the leftovers stuffed into a pita pocket for a quick lunch.
Method of Preparation:
1) Rinse chickpeas and drain. Set aside. In a medium-sized pan, heat oil on medium-high heat. Add ARVINDA'S WHOLE SPICES. Fry for one minute taking care not to burn.
2) 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.
3) Serve in a serving dish and garnish with ARVINDA'S GARAM MASALA and cilantro. Serve with basmati rice or flatbread and salad to make a healthy, well-balanced meal.
2 CUPS chick peas, canned
1 TBSP. oil
2 EACH whole spices from ARVINDA'S WHOLE SPICES
¼ CUP crushed tomatoes, canned (unsalted)
1 ½ TBSP. ARVINDA'S MADRAS MASALA
1 CUP water
1 TSP. sugar
½ TSP. salt, or to taste
2 TBSP. cilantro, finely chopped, to garnish
½ TSP. ARVINDA'S GARAM MASALA, to garnish