How To Make - INDIAN SPICY CHANA MASALA - Day 16,763

Chana Masala Box

Soak 200g chick peas overnight in water. Strain. In a large pan, heat 50g cooking oil and fry 120g chopped red onions until golden brown.  Add 120g chopped tomatoes and 20g Chana Masala, salt to taste and chick peas. Stir for 5 minutes then add 800 ml water and 1/2 teaspoon baking soda. Bring to the boil, cover and simmer for 40 minutes on a low heat. (Alternatively pressure cook for 20 minutes with 400ml water and 1/2 teaspoon baking soda). *Recipe from the MDH, back of the box.

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Spice mix*, if you want to make your own! 

Ingredients

2 Tablespoons Cumin Seeds

5-6 No's Red Chillies

1 Teaspoon Turmeric Powder

1 Tablespoon Coriander Seeds

1/2 Tablespoon Black Peppercorns

10 Cloves, Whole

1 Tablespoon Sesame seeds

10 Green cardamom

4 Black Cardamom Pods

1/2 Tablespoon Ginger powder

1 Tablespoon Amchur powder

5" Cinnamon Stick

2 Bay Leaves

1 Star Anise

1/2 Teaspoon Nutmeg

1/2 Tablespoon Rock Salt

Instructions

Dry roast all the ingredients. Allow it to cool, then grind and store it in an air tight container.

http://www.themagicsaucepan.com/2013/06/home-made-channa-masala-powder.html  

Thanks Magic Sauce Pan!

*Note, I, Robert, have not tied this mix.  

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