Cooking with B.J

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Channa Masala
Chick peas in Tomato sauce


- 2 1\2 cups boiled chick peas
- 1 cup water or chicken stock
- 1 medium onion, skinned and finely chopped
- 1\4 cup oil
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste

-  1\2 level tsp. turmeric
- 1\2 cup oil               
- 1 tsp. salt
- 1 tsp. chili powder (to taste)
- 1 tsp. garam masala
- 2 tbs. fresh chopped coriander
- 2 green chilies chopped

1. Heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for 5-8 minutes until the mixture turns to a rich golden color. (add little water during frying, if the mixture sticks to the bottom of the pan).
2. Add chili powder, turmeric, salt, green chili, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8-10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. .

4. Add the chick peas and water. Mix well, reduce the heat, cover and allow to cook for about 15 minutes or until the chick peas has absorbed some of the sauce and all the moisture has dried up.          
5.Add garam masala, coriander leave and green chilies.
6. Serve with Nan, Roti or plain boiled rice.