Channa Masala

Note: garam masala is the common “hot” spice blend used in most every curry dish in Indian cuisine. You can buy garam masala from the international foods aisle or the spice aisle in most grocery stores, but if you can make it fresh, it’ll take it to the next level—a happy place.

To make your own garam masala mix, dry roast all the ingredients in a skillet until lightly brown and roasted. Pour all ingredients into a grinder and grind to a fine powder. Store in an airtight container.

To prepare the Channa Masala:

First thing you’ll want to do is puree half a can of the garbanzo beans and two of the tomatoes. Put them in separate bowls and set aside. Roughly chop the other two tomatoes.

In a large saucepan, make a couple turns of olive oil and heat.

Chop the onions, put in the saucepan and cook until translucent, about 3-5 minutes.

Finely chop the Thai chilies and add them next along with turmeric and stir. The turmeric will add a bright yellow color and make the dish happy right off the bat.

Once the onion has cooked a bit, add the pureed tomato and the pureed garbanzo beans. At this point, you’ll want to add some salt (about 1-1/2 teaspoons).

Grate the ginger and garlic directly over the saucepan. The kitchen will start to smell amazing. You can really eyeball this. If you like a lot of garlic, add a lot!

Drain some of the liquid from the garbanzo beans, but not all of it. You need some liquid to help the curry thicken. Add the beans in next and stir to combine all the ingredients.

Add the rest of the tomatoes (the chopped tomatoes), garam masala, and chili powder. Stir.

You’re pretty much done. Add some more salt, and if you want, more garam masala, ginger or garlic to help make it spicier. Cover and let it simmer away for a good 10 minutes. You want the curry to be thick and not watery.

If you’ve left too much liquid from the cans, no big deal! You can use some tamarind concentrate to help thicken the curry. Or use the greatest trick since the 1950s: corn starch! Just be careful not to use too much or you’ll end up with a clump of curry.

Serve hot over some Basmati rice or with some naan (Indian bread). Enjoy!