|1 ¾ TSP.|
sea salt, divided
|1 ¼ CUP|
cubed peeled potatoes, OR 1 large potato, peeled and cubed
finely chopped onions
crushed tomatoes, canned and unsalted
|1 ½ TBSP.|
ARVINDA’S CHANNA MASALA (use 1 TBSP. for milder; 2 TBSP. for hotter)
chick peas, cooked, OR 540ml (19-ounce) can, rinsed and drained
ARVINDA’S GARAM MASALA, to garnish
Fresh cilantro, finely chopped, to garnish
In a heavy based medium pot, add 1 cup of water, 1 teaspoon of salt and the potatoes. Partially cover and simmer on medium-high to cook the potatoes, about 8 to 10 minutes. Take care they don’t overcook. Drain and set aside.
In a heavy-based non-stick medium pan or pot, heat the oil on medium-high. Add the onions and cook until caramelized, stirring for 10 minutes.
Stir in the tomatoes and cook for one minute. Add ARVINDA’S CHANNA MASALA, garlic and the remaining ¾ teaspoon of salt. Mix and cook for a couple of minutes
Stir in the chick peas and add the remaining 1 cup of water to create a saucy consistency. Cover and simmer for a few minutes
Garnish with a sprinkling of ARVINDA’S GARAM MASALA and cilantro. Serve with deep-fried puris or any Indian style flatbread, or basmati rice.