More Fast Food: Channa Masala

In my family we call Indian Food the food of kings. Because it’s awesome. You tell me:

Channa Masala
This is one of those things I don’t really have a recipe for, sorry, but I will do my best to describe. You will have to cook this one by taste!

Saute 1 large slivered onion with 1 tbsp garlic and 1 tbsp ginger paste/ground ginger (the wet kind, not the powdered kind. In my grocery store, it’s next to the minced garlic) until fragrant and slightly tender. Add 3 tbsp curry paste (Patak’s works well) and work it all together. Add 1 small can tomato sauce. Now you’ve got a basic Indian curry going and can pretty much add what you want from here. For Channa, add 2 cans chick peas, drained and rinsed, 2 cans diced tomatoes WITH juice, and 2 diced potatoes. Bring it up to a boil and then let it simmer on medium low for 45 minutes to an hour, or until the potatoes are tender. As it cooks, keep tasting and adjust seasonings as needed. If it’s too acidic, add some sugar (start with a half tbsp). If it’s bland, add more curry paste, or some curry powder or garam masala powder. If it’s too thick, add some stock or more tomato sauce. Add salt and pepper as needed. Serve over brown rice and garnish with fresh cilantro. Mmmmmmmmm. I know someone who could eat this for days on end (and did this week when I was out of town).

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