Channa Masala

1 medium onion, diced fine
1 inch piece of ginger, grated
2 fat garlic cloves, grated
2 hot green chillies chopped
1 cup ripe red tomato puree *see notes 
2 tins of chickpeas *see notes
Around ½ cup hot water
1 tbsp oil (don't use extra virgin olive oil) 

Spice Mix:

½ tbsp ground coriander
1½ tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1 tsp dried mango powder (amchur)
1/2 tsp (or to taste) hot chilli powder
½ tsp ground cinnamon
½ tsp ground cloves 

Garnish:
 
1/4 - ½ tbsp chaat masala
Big handful chopped fresh coriander 

Method:

In a heavy pot, heat the oil, then add the diced onions. Cook, stirring for about 7 - 8 minutes on a medium heat, until the onions soften and just start to colour.

Add the grated ginger, garlic and chopped chillies. Stir.

Add the spice mix to the above mixture, then cook on a gentle heat, stirring constantly for about 5 minutes.
 (Be careful not to burn this mixture!!! Always have some hot water at hand and splash the mixture a little if it becomes too dry to prevent spices from burning!!!)

 Add the tomato puree and about ½ cup of hot water and the chickpeas.

Stir together, then cook on a low heat for about 15 - 20 minutes, until you can no longer feel the rawness of the spices.

Take off the heat, and whisk in the chaat masala and sprinkle over the chopped coriander to serve.

This chhole masala goes well with rice, naan, puri,bhatura, kulcha or aloo tikkis. 

Notes:

• You can make tomato puree by blanching about 2 large, ripe tomatoes in hot water, then peeling the skins off and seeding them. Blend in a blender till pureed. The amount of puree depends on the size of your tomatoes, so you may have to add one more tomato, if necessary.
• For convenience, you can substitute 1 cup strained tomatoes  (passata) or 1 cup plain tomato sauce instead of the fresh pureed tomatoes.
• You can use just one tin of chickpeas and add 4 small potatoes (quartered and partly cooked before adding to the dish together with chickpeas) .Mushrooms are also a nice addition! 
• Using dried chickpeas: Best way is to first soak 3/4 cup of chickpeas overnight and than cook in pressure cooker with 3 cups of water for 20 minutes and let the steam release naturally.

Recipe from: http://foodfootballandababy.blogspot.com/   
for pesronal use only!!!
























2  passaty (3 hrnky stavy)- 30 kc
1.5 cups chickpeas 45 kc
3 cibule 
6 strouzku cesneku


100 kc - 9 porci (1 porce cca 11 kc)