Channa Masala - chickpea tomato curry recipe please

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Went to an indian wedding and had the most amazing vegetarian food one of which was the channa masala which was a chickpea tomnato cumin curry fantastic i want to replicate but not sure of the proportions to get it tasty without too hot anyone got an authentic recipe that i could use?

oil, tsp of cumin, fry til it pops, put channa in, half fill saucepan with hot water, add salt, half tsp of chilli, tsp dhanna jeera, 1 or 2 large fresh tomatoes then boil til cooked, then coriandar garnish.

this is the recipe that my dp's gran does. she doesnt eat ginger or garlic, but I add abt half tsp of ginger and 4 cloves of garlic to it.

I stillc an't make it like she does though!

kelly do you use tinned channa or dreid?

Translation of Dhanna Jeera - Ground Cumin and coriander!

kelly would that be tinned chickpeas or raw unsoaked ones? and what is dhanna jerra?

I do a chick pea and potato curry, which you can cook with or without tomatoes:

oil in large pan, 1 tsp cumin seeds until the pop, add a large chopped onion or two, frey until softened, add potatoes, peeled and diced into 2cm cubes, stir fry for a few minutes, add some water, about a glassfull. stir, add tinned chickpeas, or soaked and cooked dried ones, 1/2 tsp tumeric, 1 tsp chilli, 1-2 tsp salt, stir well, simmer until almost soft, then add 1 heaped tsp each of ground cumin and coriander seeds.

For a lovely sour spicy taste, add more water and simmer until the potatoes are almost cook, add a couple of tablespoons of tamarind paste, and at the end of cooking add 1 - 2 tsp of garam masala.

For a tomato sauce, add 1 tin of chopped plum tomatoes, or 2-3 chopped fresh ones, simmer until cooked and finish with garam masala.

Serve either version garnished with chopped fresh coriander with rice or indian breads or on it's own. It's lush with crisps crushed over the top, and lemon juice squeezed over the top - Yum!

p.s If you want to add ginger, then do it at the frying onion stage, add a small knob of grated ginger/a tsp or two of ginger paste. I don't tend to use garlic in this dish tho.

dried for that recipe. only use tinned if I'm in a hurry and chuck it in with some tomato p0uree and spices.

I like it with small fried puris

mmmmmmmmmmmmmmmm this sounds doable thanks everyone will add some stuff to my shopping list and then will try and make it willl let you know,

what is channa? - chickpeas?

yes

kelly any chance of a recipe for puris? i fancy a go thanks

it's jsut chapati flour and water, then any spices you fancy if you want, very simple. This page is really good, illustrated to show exactly how it is done.
I wouldn't bother with hing tho (Asafetida) it is vile stuff!

lookign at the picture, I'm not sure if it is clear, but they are deep fried ratehr than shallow fried, so you need at least a few cms dept of oil in the pan.

one other thing, if you do use dried channa for the dhal, don't forget to soak it overnight first