Channa Masala
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 6 Tomatoes (rinsed)
- 1 ½ cups potatoes (peeled; washed and cubed)
- 2 cups canned chickpeas (drained and rinsed)
- 2 Tbsps olive oil
- 2 onions (peeled and chopped)
- 2 cloves garlic cloves (peeled and minced)
- 4 tsps fresh ginger (finely chopped)
- ½ tsp Cumin
- 1 Tbsp Curry powder
- ½ tsp Chili powder
- 1 tsp Turmeric
- ½ tsp salt
- ¼ tsp Black pepper
- 3 cups Vegetable broth
- 5 cups fresh Spinach (rinsed and tough stems removed and roughly chopped)
- 2 tsps Corn starch
Preparation steps
1.
Blanch the tomatoes in boiling water for 1 to 2 minutes. Plunge into ice cold water to stop the cooking process. Peel off the skins, quarter, core and roughly chop.
2.
Heat the olive oil in a large pot and saute the onions until soft and translucent. Add the garlic and ginger and stir until fragrant, about 45 seconds. Add the potatoes, chickpeas, and tomatoes, season with cumin, curry, chili powder, turmeric, salt and pepper, add vegetable broth. Gently stir to incorporate.
3.
Simmer for 12 to 15 minutes over medium heat. Stir in the spinach leaves and continue cooking for about 2 minutes, or until spinach is wilted. Taste and adjusted seasonings as needed. To thicken, combine cornstarch with a small amount of cold water and add to the mixture.
4.
Divide between bowls and serve hot.
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