My first attempt at making Indian food for my husband was six months after our wedding. The dish I chose was a simple one: channa masala. I felt I had chosen an easy recipe and one that my husband really enjoys--"should be easy enough," I thought. After an hour of slaving over the pot, the results were clear: my channa masala was not good. Of course my sweet Hubs ate it and told me it tasted great, but I knew the truth. Hubs loves channa masala, so I had to try again; and after some trial and error (and more guidance from my Mom), I now know the tricks to make this a fantastic dish!
There are three things that really make this recipe work.
First: use dried chickpeas which you have rehydrated in a pressure cooker or slow cooker, rather than canned chickpeas. If you don't know how, it is really easy and you can follow my step-by-step directions to do it.
Second: use MDH brand chana masala powder--they are a North Indian-based spice producer, and so their spice blends are not as spicy as many other brands which are based in South India. I once used a different brand, and it was so hot that Hubs and I could barely eat it.
Third: adding tamarind concentrate or chutney to the dish helps thicken the gravy and adds a hint of tanginess.
Now that I make sure to always use these three components in my channa masala, it turns out great!
First: use dried chickpeas which you have rehydrated in a pressure cooker or slow cooker, rather than canned chickpeas. If you don't know how, it is really easy and you can follow my step-by-step directions to do it.
Second: use MDH brand chana masala powder--they are a North Indian-based spice producer, and so their spice blends are not as spicy as many other brands which are based in South India. I once used a different brand, and it was so hot that Hubs and I could barely eat it.
Third: adding tamarind concentrate or chutney to the dish helps thicken the gravy and adds a hint of tanginess.
Now that I make sure to always use these three components in my channa masala, it turns out great!
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